Coconut and Jaggery Balls

Ingredients

*.1 1/2 Cups - Fresh Grated Coconut
*.1 Cup - Grated Jaggery or Palm Jaggery
*.1 tbsp - Sesame Seeds (optional)
*.1 tsp - Ghee
*.1/2 tsp - Fresh Cardamom powder

Method

1.In a pan or kadai dry roast sesame until it becomes and starts to pop keep aside. Add grated coconut, jaggery and cook on slow flame with regular stirringuntil jaggery melts and coats coconut. Keep cooking in slow flame until the mixture becomes almost dry
2.To check if any more moisture left, press coconut-jaggery mixture with the laddle if any moisture left you can see it like in below mixture, cook for another 2-3 minutes but the whole cooking has to be done in slow flame it takes around 10 to 12 mins.
3.Add cardamom powder, ghee, sesame seeds and mix well to combine everything well.
4.Transfer the mixture to a plate or bowl and allow to cool, when the mixture remains slightly warm take gooseberry size mixture, press and roll to shape in to ladoo or round ball, repeat same for rest of mixture.
Store with arrange in single layer in a air tight container, this ladoos stays good for a week if refrigerated.

Notes

*.Adding sesame is option but that's add good crunch and make the ladoo looks beautiful, isn't it?.
*.You can replace jaggery with sugar.
*.Cardamom powder adds good flavor to the ladoos so don't skip it.
*.For vegan version, you can skip the ghee totally, this ladoo comes good without ghee too.