This variation of our coconut laddoo, bliss ball or truffle is inspired by meetha paan. A unique, South Asian bite of chewy coconut drenched in a rose jam, spiced with fennel, cardamom and a list of other unique goodies melded together and wrapped in a betel leaf. A 1-2 bite intense explosion of bitter, sweet, chewy, eucalyptic flavors to stimulate every taste bud you never knew you had. While not quite as intense as paan, these all-natural truffles are free of refined cane-sugar, and milk. Still chewy and creamy, they are lighter, cleaner and make for the perfect summer snack or dessert. We also have two other variations. One spiced with turmeric and the other cinnamon. happy eating, happy digesting.
Rosey Coconut Laddoos | Rose, Fennel & Cardamom
a truffle, a laddoo or a bliss ball, these pink, rosey balls make for the sweet snack or dessert
ingredients
- ¾ cup almond flour
- 1 cup desiccated coconut 3/4 + 1/4 for coating
- ⅔ cup hot water
- 1 tbsp ghee or coconut oil (solid)
- 1/8 tsp Himalayan pink salt
- ½ tsp beet powder (for color)
- 2 tsp fennel powder
- 2 tsp cardamom powder
- 2½ tsp rosewater
- 2-3 tbsp raw, local honey
instructions
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in a small bowl, soak desiccated coconut hot water (boiling). mix well, cover and set aside while toasting the almond flour and spices. this softens the dry coconut and gives it a nice chewy, moist texture.
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over medium heat, warm a frying pan and toast almond flour. the color will change from ivory to cream/ecru. stir every 20-30 seconds for about 5-7 minutes, more often as the flour begins to toast. add to a mixing bowl and set aside.
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in the same frying pan, over medium heat, add the cardamom and toast until fragrant. turn off the stove and then add fennel and beet powder. mix well and add to mixing bowl with almond flour. takes about 30 seconds to 1 minute.
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re-warm the frying pan over medium heat, when the pan is warm, add the soaked coconut (removing any excess water). it will create a little steam, and further soften the coconut. the purpose of this step is to evaporate the excess water so the coconut is not soggy or too watery. Continue to stir to prevent toasting the coconut or dry out the coconut. its okay to have moisture, just burn off the excess water. About 5-7 mins. Add to mixing bowl with almond flour.
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melt 1 tbsp of solid ghee or coconut oil, if your oil is already melted, add 1 1/2 tbsp oil and warm the oil.
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mix toasted almond flour, coconut, salt, spices together and form a well in the middle of the bowl. then add the warm ghee or coconut oil and rose water. gently fold in the fat with the flour until evenly mixed. let cool, if needed so you are able to use your hands to for the balls and before adding the honey
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swirl 2 tbsp honey all over the mixture and mix well with a spatula or wooden spoon. taste to ensure it sweet enough for you, if not add more honey. then using slightly greased hands to prevent sticking, take about 2 tsp of the mixture and roll into a ball. if the ball does not form, you may need to add more honey. at this stage they are a little delicate, so gently place the finished ball into a bowl with the remaining desiccated coconut, and roll in the bowl or with your hands to coat each laddoo.
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once all laddoos are formed and covered with coconut, refrigerate for 20-30 minutes to infuse the flavors together and so they firm up. This can be made and served 1 day ahead. Serve at room temperature.
recipe notes
- we used freshly ground spices, if using pre-ground spices, you may need to increase spice amount slightly
- the flavor of spices intensify within 24 hours
- keep refrigerated for up to 1-2 weeks
- serve room temperature for a softer creamier texture, and to support digestion
