Gluten Free Coconut Ladoo

• 1 and 1/2 cups unsweetened dried grated coconut plus extra for rolling the balls
• 1 cup sweetened condensed milk
• 2 tablespoons ricotta
• 10 to 15 cashews or almonds
• 1 tablespoon butter or ghee

1. In a skillet or kadhai lightly toast the grated coconut on a low flame.
2. When the coconut is lightly golden, add in the cup of sweetened condensed milk.
3. Mix everything together well.rnWhen it's fully blended, add in the 2 Tbs of ricotta. Blend it in well.rnTurn the heat up slightly, while continuing to stir.
4. Blend it in well.rnTurn the heat up slightly, while continuing to stir.
5. When the mixture is thick, take it off the heat and set it aside to cool. You are going to be sticking your mitts in there and rolling balls of coconut. You don't want to get burned!
6. While the coconut fudge is cooling, it's time to prepare the stuffing.rnIn a skillet or pan melt 1 Tbs of unsalted butter, or ghee.
7. When the butter foams up and starts to clarify, toss in the cashew or almond pieces.
8. Toast them to a golden color.
9. After the nuts are roasted, drain them on a paper towel and let them cool.
10. When the coconut mixture has cooled enough to handle, scoop spoonfuls of it into your lightly greased hand and roll them into small balls.
11. Poke a small hole in each ball and stuff in a few pieces of nut filling.
12. Seal the balls up and roll them on a platter of more dried unsweetened grated coconut......and enjoy!rnHad I found my sultana raisins or chopped dried apricots or dates, I'd have added them too.

coconut plus, condensed milk, ricotta, cashews, butter

Taken from food52.com/recipes/28458-gluten-free-coconut-ladoo (may not work)