• 1 Tbsp. Ghee 
• 2 Cups Grated Coconut  
• 1 Cup Jaggery Powder 
• ¼ Tsp. Cardamom Powder 
• 1 Cup Macadamia Nuts (Roughly Chopped) 
• 1 Tbsp. Raisins (Roughly chopped)

• In a pan, dry roast macadamia nuts for 8-10 minutes on low flame. Keep stirring while roasting.
• Take them off the heat and set aside to cool before grinding the nuts into fine powder.
• In the same pan, add 1 tbsp ghee and grated coconut. Roast on low flame until the coconut turns aromatic. This will take about 5-7 minutes. If using desiccated coconut, then make sure to soak it in warm water for at least 10 minutes.
• Now add jaggery powder and mix well until the jaggery melts. Keep cooking until the mixture starts to hold shape.
• Now add macadamia powder, chopped raisins and cardamom powder and combine everything well.
• Take the mixture off the heat. Let it cool down a bit.
• When the mixture is still slightly warm, start making laddoos. Store these for up to two weeks in the refrigerator.

• Calories: 240kcal

• Carbohydrates: 26g

• Protein: 2g

• Fat: 10g

• Cholestrol: 7mg

• Sugar: 20g

• Vitamin: 1mg

• Calcium: 28mg