Meal Prep · Indian
Classic Coconut Balls
Indulge in these melt-in-your-mouth, sweet Indian coconut treats, perfect for any celebration or a simple sweet craving.
Ingredients
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Step-by-step- In a large, heavy-bottomed pan or non-stick kadai, combine the desiccated coconut, milk, and sugar. Mix well.
- Place the pan over medium-low heat and cook, stirring continuously, to prevent sticking and burning.
- The mixture will initially be liquidy, then it will start to thicken as the milk evaporates and the sugar dissolves.
- Continue cooking and stirring for about 10-12 minutes, or until the mixture comes together and starts to leave the sides of the pan. It should be moist but firm enough to form balls.
- Remove the pan from heat and stir in the cardamom powder and ghee (if using). Let the mixture cool down for 5-7 minutes; it should still be warm enough to handle.
- Grease your palms lightly with a little ghee or oil. Take small portions of the mixture and gently roll them into smooth, bite-sized balls.
- Roll each coconut ball in extra desiccated coconut for a beautiful finish and added texture.
- Arrange the Classic Coconut Balls on a plate and let them cool completely before serving or storing.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 2 g |
| Fat | 12 g |
| Carbohydrates | 16 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 5-7 days
Store in an airtight container in the refrigerator to maintain freshness and texture. They taste great chilled.
Freezer Up to 1 month
Place coconut balls in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. Thaw in the refrigerator before serving.
Room Temperature 2-3 days
Can be stored in an airtight container at cool room temperature, especially in cooler climates. Avoid direct sunlight or heat.
Chef’s Corner
- For a richer flavor, toast a small amount of desiccated coconut in a dry pan until lightly golden before adding it to the mixture.
- Customize your coconut balls by adding a pinch of saffron strands soaked in a tablespoon of warm milk, or finely chopped nuts like pistachios or almonds for extra crunch.
- Ensure the mixture is not overcooked, or the balls will turn dry and crumbly. It should be moist enough to hold its shape easily.
