Cashew Nut Coconut Ladoos (Edit recipe)

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Delicious sweetened balls made from cashew nuts and coconut with a hint of rose and cardamom. Indulge in this guilt free healthy sweet this Diwali as it only uses honey as a sweetener!

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PREP TIME

20 minutes

COOK TIME

5 minutes

INGREDIENTS

Serves: 6-8

Ingredients

2 cups Raw Cashews
0.5 cup Coconut Flour
0.25 tsp Sea Salt
0.5 cup Hot Water
0.25 tsp Ground Cardamom, or rose essence
0.5 cup Honey
0.5 cup shredded Coconut

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a stainless steel pan, lightly roast cashew nuts over low to medium heat for 2 to 3 minutes. (they should not change color). Let it cool and then grind the roasted cashew nuts in a food processor in batches until you get a mixture that is mostly fine with some coarse particles.
Add this mixture to a mixing bowl. To this add the coconut flour and sea salt. Mix using a spatula and then add the hot water. Mix to get a wet dough. Let it cool for a few seconds and then add the rose essence (or cardamom) and the honey. Use a spatula and mix to form a dough.
Next using your hands form small balls or ladoos from this dough.
Once all the ladoos are made, add the shredded coconut to a plate. Roll the ladoos in the shredded coconut to coat them.
Store ladoos in the refrigerator for 5-7 days. You can also freeze them.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	382
Fat:	22 g
Carbohydrates:	41 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	104 mg
Fiber:	5 g
Sugars:	26 g
Sugar Alcohol:	0 g
Calculated for total recipe.