East Indian Coconut Jaggery Laddu

Ingredients

In this East Indian adaptation, we replace the glutinous rice flour used in Nuomici with freshly grated coconut, which adds a unique texture and flavor. Additionally, we incorporate jaggery, a traditional East Indian sweetener, instead of the sugar used in the original recipe. The use of aromatic spices like cardamom and nutmeg further enhances the East Indian flavor profile. We alse have the original recipe for Nuomici, so you can check it out.

• 2 cups (200g) freshly grated coconut 2 cups (200g) freshly grated coconut
• 1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
• 1/2 cup (60g) roasted cashews, chopped 1/2 cup (60g) roasted cashews, chopped
• 1/4 cup (30g) raisins 1/4 cup (30g) raisins
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• 1/4 teaspoon nutmeg powder 1/4 teaspoon nutmeg powder
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 26g, 20g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Heat ghee in a pan over medium heat.
2. 2.
   Add the grated coconut and roast it until it turns golden brown and releases a fragrant aroma.
3. 3.
   Add the grated jaggery to the pan and mix well until it melts and combines with the coconut.
4. 4.
   Stir in the cardamom powder, nutmeg powder, chopped cashews, raisins, and a pinch of salt. Mix until well combined.
5. 5.
   Remove the mixture from heat and allow it to cool slightly.
6. 6.
   Once the mixture is cool enough to handle, shape it into small laddus (round balls) using your hands.
7. 7.
   Repeat the process with the remaining mixture.
8. 8.
   Let the laddus cool completely before serving.

Treat your ingredients with care...

• Coconut — Use freshly grated coconut for the best flavor and texture. If fresh coconut is not available, you can use frozen grated coconut.
• Jaggery — Ensure that the jaggery is finely grated to ensure it melts easily and combines well with the coconut.
• Cashews — Roast the cashews before chopping them to enhance their flavor and crunchiness.
• Cardamom and nutmeg — For the best flavor, use freshly ground cardamom and nutmeg.

Tips & Tricks

• If the mixture feels too dry to shape into laddus, add a teaspoon of warm milk or coconut milk to moisten it.
• For an extra touch of flavor, you can roll the laddus in desiccated coconut or powdered sugar before serving.
• Store the laddus in an airtight container at room temperature for up to a week.

Serving advice

Serve these Coconut Jaggery Laddus as a sweet treat after a delicious East Indian meal. They can also be enjoyed as a snack with a cup of chai or as a festive dessert.

Presentation advice

Arrange the laddus on a decorative plate or in a traditional Indian sweet box. Garnish with a sprinkle of desiccated coconut or a few whole cashews for an elegant touch.