- 1½ cups desiccated coconut (unsweetened)
- ⅔ cup organic unrefined cane sugar or regular sugar
- ½ cup water
- 3–4 cardamom pods, husked and powdered in a mortar and pestle (optional)
Mix the sugar with the water and dissolve it. If there are impurities, then strain the sugar solution. Keep the sugar solution on a low flame to cook it. The solution will start to thicken. Continue to cook till you get one-thread consistency in the sugar solution.
Switch off the flame and add the desiccated coconut and cardamom powder to the sugar solution.
Quickly stir and make small balls from the mixture. If the heat is too much to handle, wait for a few minutes till you are comfortable making the ladoos. The mixture should be hot or warm. If the mixture becomes cold, then making the ladoos is impossible.
Serve the coconut ladoos as naivedyam or bhog to lord ganesha.
Recipe courtesy of: