Diwali Sweets - Cardamom Rosewater Laddu

I had the chance to try a bunch of new Indian sweets today to celebrate Diwali. So many delicious sweets! I especially loved the cardamom in many of them.

I've had this recipe, made it several times, and really enjoy it. It's got a heavy Indian influence with flavors of cardamom, coconut, and rosewater which can be a very exciting combination if you are not accustomed to the flavors. Originally referred to as a "raw gulab jamun", this is much more like a laddu/ladoo in spices, texture, and sweetness than anything else. I recommend using a VitaMix dry blade to make the flour, otherwise you'll need to purchase the oat and coconut flour and sub in. I also really like the flavor of cardamom and don't mind larger chunks of the seed in with the balls; feel free to use ground cardamom if you want it a little more uniform.

Cardamom Rosewater Laddu

Adapted from Ani Phyo's Raw Gulab Jamun

Ingredients

• 1/2 C oat flour, from 1/2 C ground oat groats
• 3/4 C coconut flour, from 1 C ground coconut flakes
• 1/2 tsp cardamom seeds, or ground cardamom
• 1/2 C almond meal
• 1/2 C agave nectar
• 1 tbsp melted virgin coconut oil
• 1/4 tsp vanilla
• 2 tbsp rosewater

Method

1. Grind the oat and coconut flours using a VitaMix dry blade.
2. Transfer flours to a food processor, or wet blade VitaMix container. Add the remaining ingredients and slowly pulse mixture until combined. This will form a sticky dough.
3. Remove dough from food processor / blender to a bowl. With clean hands, take about 2 tbsp of dough at a time and roll into a ball. Continue until all dough is used.

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