dark chocolate and thandai ladoos
Serving: Makes 8-10 ladoos
1 cup desiccated coconut
½ cup condensed milk
½ cup whole almonds
1 Tbsp fennel seeds (saunf)
1 tsp cardamom powder (eliachi)
1 tsp black pepper powder
½ tsp saffron strands soaked in 1 tsp milk (kesar)
1+1/2 cup semi-fine chopped dark chocolate (Use Morde dark compound)
1 Tbsp Amul fresh cream or any other heavy cream
2 Tsp extra virgin coconut oil/neutral flavored oil
Start by melting chopped chocolate in a clean glass bowl in microwave in intervals of 10 seconds. Stir to melt completely. (You can melt chocolate on a double boiler as well)
Next take 1/4th cup melted chocolate from this bowl and mix with 1 Tbsp Amul fresh cream to make ganache. Refrigerate ganache for 10-15 mins.
Next, grind almonds and fennel seeds in a mixer until texture resembles desiccated coconut.
Now take a pan/kadhai and lightly sautee dessicated coconut on low heat for 5-7 mins.
Then add condensed milk and cook further for another 5 mins and turn off gas.
Now add almond-fennel powder, cardamom powder, black pepper powder and soaked saffron and mix in condensed milk-coconut powder mixture. Mixture will come together and look like a dough.
Now take out chocolate ganache from refrigerator and make small balls with it to be hidden inside laddos.
Start preparing ladoos- take some mixture and give it shape of a small katori (small bowl) and then add ganache ball in the center and then bring together the sides of ladoo to cover and seal.
Repeat the process for all ladoos.
Melt the remaining dark chocolate again with coconut oil and then one by one dip all the ladoos and transfer on an oiled plate with the help of a fork. Garnish with fennel seeds and sliced almonds.
Refrigerate for 10 mins and then carefully release them from the plate with a spatula.
Store in an air-tight container and consume within 3-4 days.