Dalia Coconut Laddu

Ingredients:

Dalia / Roasted Gram / Putnala Pappu 1/3 Cup
Cashews 10 app
Cardamom Powder a big Pinch
Sugar 1/2 Cup
Dry Coconut 3 inch Piece
Ghee 3 – 4 Tbsps

Method

Grind dry coconut into fine powder.
Grind roasted gram into fine powder using a spice blender.
Roughly chop the cashews and coarsely grind them.
Grind sugar into coarse powder and keep aside.
Warm up the ghee and keep aside.

In a mixing bowl, add cashew powder, roasted gram powder, dry coconut powder, cardamom powder, sugar and more than half of the ghee.
Mix thoroughly and adjust ghee if necessary.
Take a small handful of mixture and roll it into lime sized laddu with help of hands.
Add another tbsp of ghee if necessary.
Repeat the same with remaining mixture.
Store the dalia coconut laddu tight in a dry jar and they stay fresh for couple of weeks.

Notes: Make sure to taste dry coconut and discard if too oily.

Suggestions: Add a few tbsps of milk instead of ghee to roll the laddu, which reduces its shelf life.
Variations: You can also use fresh coconut instead of the dry coconut and in a much greater quantity.