Coconut Ladoo

Grate fresh coconut finely. If using a whole coconut, break it open, remove the flesh, and grate on the fine side of a box grater.

Heat ghee in a non-stick pan over medium heat. Add the grated fresh coconut and roast, stirring continuously, for 5–6 minutes until it turns light golden and fragrant. The moisture will evaporate and the coconut will dry out slightly.

Add sugar to the roasted coconut and stir well. Cook on medium heat for 3–4 minutes until the sugar melts and coats the coconut.

Add condensed milk and stir continuously on medium-low heat for 5–6 minutes until the mixture thickens and starts to come together as a mass that pulls away from the sides of the pan.

Add cardamom powder, chopped cashews, and raisins. Mix well.

Remove from heat and allow the mixture to cool for 5–8 minutes until it is cool enough to handle but still warm and pliable.

Grease your palms lightly with ghee. Take a small portion of the mixture (about 2 tablespoons) and roll firmly between your palms into a smooth ball.

Roll each ladoo in desiccated coconut to coat the outside. Place on a plate.

Repeat with the remaining mixture. You should get about 16–18 ladoos.

Allow to cool completely before serving or storing. They firm up as they cool.