Coconut Laddo without Sugar

To make Coconut Laddo without sugar, you can use jaggery as a natural sweetener. Start by heating ghee in a pan, then add milk powder and stir continuously. Once it thickens, mix in milk. In a separate bowl, combine coconut powder, chopped almonds, cashews, and cardamom powder. Add the thickened mixture to this bowl, then incorporate melted jaggery until fully combined. Shape into laddos and let them cool before serving.

If you're looking for dietary alternatives, you can substitute jaggery with other natural sweeteners like maple syrup or agave nectar, though this may alter the texture slightly. For a nut-free version, you can omit almonds and cashews or replace them with sunflower seeds. Additionally, you can use coconut milk instead of regular milk for a dairy-free option.

To keep your Coconut Laddo fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. Just make sure to let them come to room temperature before serving for the best texture.

Coconut Laddo pairs beautifully with a variety of festive treats. You can serve them alongside other Indian sweets like Besan Laddo or Kaju Katli. They also go well with a cup of masala chai or filter coffee, making for a delightful dessert platter during celebrations like Rakshabandhan.

Yes, you can make Coconut Laddo without ghee by substituting it with coconut oil or unsalted butter. This will still provide a rich flavor while keeping the laddos healthy. Just ensure that the alternative fat is melted before adding it to the mixture for the best results.