¾cupDry coconut flakes(sweetened or unsweetened), check tips
¾cupSugar(regular or Light brown), check tips
3Cardamom pods or seeds
¼cupGhee or brown butter or melted butter (use as required)
In a pan on medium flame dry roast the almonds till outer skin slowly starts changing the color and you get nice aroma. Make sure not to burn them. Transfer this to a plate.
In the same pan, add the coconut flakes and saute for not more than 2 to 3 minutes on low flame. You can roast cardamom pods along with the coconut flakes. Let this cooldown.
In a blender or mixer, add almonds and coconut flakes and blend it to coarse powder. Transfer back to the plate.
Add sugar, cardamom pods, and blend it to get a fine powder. To this add almond-coconut powder and blend till the mixture becomes warm and almond starts leaving its oil. Stop blending at this stage. (Depending on the type of blender or mixer you use and its size, you may have to do this step in batches).
Transfer the mixture back to plate and roll them into balls of desired size. For flavor just add 2 tablespoon of ghee or butter.
If you find it difficult to bind the laddu then use additional ghee. Do not pour all the ghee at once to the mixture. Do it portion by portion, in this way the mixture remains warm plus the amount of ghee can be reduced.
You can use dry, fresh, or frozen coconut flakes in the recipe. When using frozen coconut, thaw before use. If using sweetened coconut flakes you may reduce sugar if needed.
Laddu remains fresh for 7-10 days when using dry coconut. Make sure they are stored in air-tight container. Ladoo remains fresh for 1-2 days when using fresh/frozen coconut.
You can even use jaggery (gud, gur) instead of sugar to make these laddus for additional health benefits