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Coconut “Ladoos”

Mung Bean Stew

1/2 cup jaggery powder (coconut palm sugar is a fine substitute)
1 tablespoons ghee (clarified butter)
1 and 1/4 cups NOW unsweetened coconut flakes
1 and 3/4 cup whole organic milk


1. Pulverize jaggery in coffee or spice grinder until you get a fine powder.

2. Combine all ingredients in one pot.  Cook (stirring constantly) until all moisture is evaporated and mixture is quite dry and sticky. This may take up to 25-30 minutes.

3. Take off heat and cool slightly.  While still warm, shape into tight balls (mixture may seem like it may not come together so the trick is to squeeze tightly into rounds with one hand).  Let set and enjoy (refrigerate for quicker setting)!

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