Coconut Ladoos

1. 1

   Heat the jaggery with 2 tbsp.

2. 2

   water on a low flame until it bubbles and the syrup achieves a one-thread consistency.

3. 3

   Cool slightly and add the coconut and cardamom powder.

4. 4

   Cool.

5. 5

   With greased hand, press the warm mixture into small, lemon-sized balls (ladoos).

6. 6

   Cool and serve.

No additional tips available.