Black Raisin & Coconut Laddu
These Coconut Ladoos combine toasted coconut, jaggery, ghee and Aazol’s Jumbo Black Raisins: Nashik's Seedless Kismis. The raisins soften slightly in the warm mixture and add a naturally sweet-tart bite to every ladoo.
Ingredients:
Instructions:
1. Heat a heavy-bottomed pan over low heat. Add the desiccated coconut and toast for 2–3 minutes, stirring continuously, until aromatic. Do not let it brown. Transfer to a plate.
2. Add the ghee to the same pan. Fry the chopped cashews for 1 minute, then add the black raisins and stir for another 20–30 seconds, just until the raisins begin to plump. Remove and keep aside.
3. Add the grated jaggery and water to the pan. Cook on low heat, stirring, until the jaggery melts completely and forms a slightly sticky syrup. Do not overcook the syrup.
4. Return the toasted coconut to the pan and mix continuously until the coconut absorbs the jaggery syrup and the mixture begins to come together.
5. Add the fried cashews, raisins and cardamom powder. Mix well and cook for 1–2 minutes, then switch off the heat.
6. Let the mixture cool until it is warm enough to handle but still pliable.
7. Divide into 10 equal portions and press each portion firmly between your palms to shape into ladoos.
8. Allow the laddus to cool completely before serving or storing in an airtight container.
Enjoy these coconut-jaggery ladoos with soft, plump Aazol’s Jumbo Black Raisins: Nashik's Seedless Kismis in every bite!
