Cardamom Jaggery Coconut Laddu

Hand-rolled coconut laddus bind jaggery-sweetened shreds with cardamom and a spark of black pepper into sticky, ghee-glossed bites. They echo Pepper Weighed Against Silver, when Calicut kitchens prized the same Malabar pepper ships weighed against silver.

Serves 4

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Ingredients

• 2 1/2 cups unsweetened shredded coconut
• 3/4 cup grated jaggery
• 1/3 cup canned coconut milk
• 1 tsp ground cardamom
• 1/4 tsp freshly ground black pepper
• 2 tbsp ghee or coconut oil
• 1/4 cup chopped cashews
• pinch salt

Instructions

1. 1In a heavy skillet over medium-low heat, warm the ghee or coconut oil, add chopped cashews and fry until golden, then remove and set aside.
2. 2To the same skillet add shredded coconut, grated jaggery, coconut milk, ground cardamom, black pepper, and salt.
3. 3Cook, stirring constantly, for 12-15 minutes until the mixture comes together into a thick, sticky mass that pulls away from the pan.
4. 4Remove from heat, fold in the toasted cashews, let cool until handleable, then roll into 12 walnut-sized balls; allow to firm up 10 minutes before serving.