Rupinder Kaur shares her recipe for Raw Narial ke Ladoo (Raw Coconut Balls). “Since childhood, I have seen my mother make this traditional recipe with dairy cream, white sugar, coconut flour and cardamom powder to avoid market sweets on special occasions like birthdays and diwali (festival of lights) and for general home use,” she said. “After going raw, I hardly miss that portion of life. This recipe has fit so well in my raw life. Narial ke Ladoo (Coconut Balls) are delicious traditional Indian sweets. This raw vegan recipe is not only a healthy and nutritious version of the same but simple and quick to make.”
Rupinder is the creator of RawRasoi.com and author of her first free e-book, Start Your Day Raw. After healing herself of her childhood asthma, low blood pressure and severe digestive issues on a low-fat raw vegan diet, she now writes health articles and teaches raw vegan recipes to help people heal with fresh and living foods in New Delhi, India.
- Mix all the ingredients with hands or put them in a blender and process until they combine well to form a soft dough.
- Divide this dough into small parts and shape them into equal-sized round ladoos, or balls. You may then roll them over the coconut powder for presentation or just keep them simple.
- These ladoos can stay fresh for two weeks easily in an airtight container at room temperature.