This year for Ganesh Chaturthi I decided to forego the traditional modak and kanawla for a relatively healthier alternative: Coconut & Almond Laddoos with soft dried cranberries and freshly grated lime. The recipe, from Taste.com.au, has been tweaked to allow these beauties to be baked to further enhance the flavours of their primary ingredients. The sharp taste of lime can easily overpower the overall mixture so be careful when adding the juice. Baked laddoos keep well in a foil-lined, airtight container for up to 1 week.
COCONUT & ALMOND LADDOOS
2/3 cup dried cranberries
1 cup desiccated coconut
1 cup coarse almond meal
2 tablespoons coconut oil
2 tablespoon maple syrup
1 1/2 teaspoon lime rind
1 tablespoon lime juice
2 tablespoons demerara
- Chop the cranberries finely with a sharp knife. Toast desiccated coconut and almond meal together.
- Allow to cool to room temperature, then add the chopped cranberries to the coconut-almond mixture.
- Add coconut oil and maple syrup, then the lime rind and juice. Knead lightly until it comes together.
- Roll the mixture into marble sized balls and then roll the balls in demerara sugar to coat them well.
- Place them on a foil-lined baking sheet and bake at 300 oF for about 10 minutes until golden brown.
Happy Ganesh Chaturthi!