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!

20 minutes

5 minutes

Difficulty:

Intermediate

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:	4 g
Sugars:	26 g
Sugar Alcohol:	0 g
Calculated for total recipe.

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

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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.