Pineapple Coconut Ladoo

Ingredients

• Pineapple - 2 cup
• Desiccated coconut - 1 cup
• Ghee - 2 tbsp
• Sugar - 1 cup
• Cardamom powder - 1 tsp
• Roasted rava - 1/2 cup
• Salt - 1 pinch

Instructions

1. 1If using fresh pineapple, crush it until you have 2 cups; if using canned pineapple, drain well before measuring.
2. 2Heat a heavy-bottomed pan or kadai over medium heat, then add the crushed pineapple, sugar, and desiccated coconut.
3. 3Let the sugar melt and cook the mixture until it is dry; this takes about 10 to 15 minutes on medium flame.
4. 4Stir in the ghee, cardamom powder, and a pinch of salt, and cook briefly until the mixture comes together and becomes glossy.
5. 5Allow the mixture to cool until it is warm and easy to handle, then shape into small round ladoos using lightly oiled or damp hands.
6. 6Roll each ladoo in the roasted rava so they are evenly coated and have a pleasant texture on the outside.
7. 7Serve the ladoos as a sweet for festival celebrations or as a simple dessert.
8. 8Store the cooled ladoos in an airtight container in the refrigerator for up to 5 days.
9. 9Optional: garnish with a few toasted coconut flakes before serving.