Easily melt in the mouth. Delicately flavoured. An almost sinful feeling of indulgence.
When I made this recipe, I considered what I was making to be ladoos: a sweet Indian dessert usually made with gram flour and sugars which is heated and moulded into a little round ball shape. Well, I thought I was being really innovative and inventive to have made such a decadent ladoo with so few ingredients – in-fact, you only need 5 for the full recipe but it feels like a lot less.
I think this has been hands down the most popular dessert I’ve ever made.
However, while my family were eagerly squabbling for the treats, I was thinking that I don’t really think ladoo is the right word for them. English people would probably better describe them as truffles, and the rich evocative association that comes with that word. Energy bites would be a good title for them as well, since they are un-baked, although not quite raw, and full of coconut goodness. We even came up with a joking name “cocoruffles” which seemed to fit, but I can’t see that catching on …
They are so beautiful and colourful they are almost too good to eat. Here is something that can easily impress with it’s uniqueness and yet is so easy and quick to cook and present.
Coconut, Rose and Cardamon flavoured ladoo truffles
Sweet and velvety, a very special dessert that can be made by anyone
- 45g desiccated coconut and a little extra for dusting.
- Full fat milk – I am guilty of not measuring this so please add in small doses until the coconut sticks together.
- 2 tsp butter or plain innocuous oil
- 1/2 tsp rose water
- 2 cardamon pods, shelled and crushed very fine
- Tiniest dash of red food colouring (Optional. If you have a pink coloured rose syrup, you can substitute this for the rose water, and not add the food colouring).
- In a saucepan, heat the butter or oil. On a very low heat add the desiccated (shredded) coconut and stir frequently until it turns ever so slightly pink-brown.
- Add the milk and stir on medium flame until it has evaporated completely and bound the coconut together. Turn off the heat.
- Now add rose water and food colouring or rose syrup, and prepared crushed cardamon.
- When the mixture is cool enough to handle, using your hands, shape and roll the mixture together into about 6 medium sized balls (or however many you have adjusted the recipe to yield). If you would like to minimise the mess, apply oil to your hands beforehand so the mixture doesn’t stick.
- Sprinkle some desiccated coconut on a clean surface and roll the balls onto it, so they pick up the pieces. Leave to cool/refrigerate, and serve.
Note: Can be stored for about 5 days in an airtight container in the fridge.