Snowy Ladoo with Cointreau and Coconut
I’m not sure whether or not this recipe can technically be called Ladoo–Indian sweet snacks made from dried fruit, nuts or Gram flour–as the method I’m using doesn’t involve cooking with condensed milk or ghee.
Instead, I’m using orange juice to bind the ingredients together, and a splash of Cointreau to give these snacks a bit of boozy zing. Simply omit the Cointreau if you are making them for children, it takes nothing away from the deliciously zesty, marzipan flavours. They also make quick and easy edible gifts for the holidays.
You Will Need
150g Almond Meal
5 tsp Fine White Sugar
3 tsp Cointreau
1 Small Orange – Juice & Zest
4 tbs Desiccated Coconut
2 tbs Confectioners/Icing Sugar
Put the almond meal, white sugar and zest of half the orange in a bowl and mix well. Next, add the Cointreau and a tablespoon of the orange juice and combine. Add another tablespoon of orange juice and start forming into a ball. If you need to add a little more juice do so slowly adding a little at a time, so as not to make the mixture too wet.
Spread the desiccated coconut and confectioners/icing sugar onto a plate (leave a little extra for dusting). Take a tablespoon of the Ladoo mixture, squeeze together to form a paste, then roll into a ball between the palms of your hands. Roll the ball around in the coconut covering completely. Repeat the process until you have 10-12 Ladoo. Dust with a little extra confectioners sugar just before serving.
Simply double-up on all of the ingredients to make more. The Ladoo will keep in the fridge, covered, for about a week.
Here’s a seasonal punch recipe you might also enjoy.