Warm a non-stick pan over medium-low heat. Add the coconut and almond flour and stir for 2 to 3 minutes until nutty and fragrant. Keep the color pale. You want toasted, not browned.
Add the condensed milk and stir constantly for 2 to 3 minutes until the mixture thickens and pulls together into a soft dough.
Stir in the cardamom powder.
Take the pan off the heat and let the mixture rest for 3 to 4 minutes, until it is warm but comfortable to handle.
Grease your palms with a little ghee, scoop out a small portion, and roll it into a smooth ball.
If desired, roll the balls in a little extra desiccated coconut or garnish with chopped almonds or pistachios. Let them cool completely before storing.Your homemade coconut almond balls are ready to enjoy!
Notes
Keep the heat low and stir constantly so the almond flour and coconut don't scorch.
If the mixture is too dry to hold together, stir in 1 to 2 tablespoons of milk.
No almond flour? Grind blanched almonds to a very fine powder.
For classic coconut ladoo, skip the almond flour and use 2 cups desiccated coconut.
Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 1 month. Let them sit out for about 30 minutes before serving.
Nutrition
Nutrition Facts
Coconut Almond Balls (Nariyal Badam Ladoo)
Amount per Serving
Calories
82
% Daily Value*
Fat
8
g
12
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.3
g
Cholesterol
1
mg
0
%
Sodium
2
mg
0
%
Potassium
33
mg
1
%
Carbohydrates
3
g
1
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
2
g
4
%
Vitamin A
0.1
IU
0
%
Vitamin C
0.1
mg
0
%
Calcium
17
mg
2
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.