Cook Book

Choco Coconut Ladoo
Ingredients:
Approx : 8oz desiccated coconut (medium to fine)
Approx : 6oz fine ground powder sugar
Approx : 1oz butter melted
Approx : 1 table spoon ground almonds
Approx : 1 table spoon ground pistachio
Approx : ¼ teaspoon cardamom seeds ground
Method:
1. Dry roast the coconut + ground almonds + ground pistachio + ground cardamom on a tava.
2. Mix the coconut +ground almonds + ground pistachio +ground cardamom + melted butter in a
bowl.
3. Add the ground powder sugar (icing sugar)
4. Add 4 table spoons of warm water one at a time if the mixture becomes liquid then add more icing
sugar to thicken .The consistency should be like ‘atta’
5. Roll out to about 1’ thick using biscuit cutter cut shapes and place on homemade paper mats.
** Put on tray and leave in Fridge for about one hour until hardish on the outside and still soft
inside.
6. Take bar of chocolate and melt by placing in a glass bowl over boiling water, once melted pour a
little with a teaspoon on each coconut ladoo, sprinkle little desiccated coconut on each for
decoration and leave in fridge half hour before serving.
Nutrient Value:
Carbohydrate - 34.2 %
Protein - 5.7 %
Iron - 2%