Nariel Laddu

Grate the fresh coconut into fine, uniform shreds using a box grater or coconut grater, discarding any thick brown skin.

Combine the grated coconut and sugar in a heavy-bottomed saucepan or cooking vessel over medium heat.

Stir the coconut-sugar mixture continuously with a wooden spoon to combine thoroughly and distribute heat evenly.

Continue stirring as the mixture heats and releases moisture from the coconut, breaking up any lumps that form.

Cook until the mixture becomes light golden in color and starts to come together, forming a sticky, cohesive mass.

Remove the saucepan from heat and let the mixture cool for 1-2 minutes until it is warm but manageable to handle.

Add a pinch of camphor to the cooled coconut-sugar mixture and stir quickly to distribute the flavor evenly throughout.

Wet your hands lightly with water and roll the warm mixture into round balls (laddus) about the size of golf balls, applying gentle but firm pressure to hold the shape.

Place the finished laddus on a clean, dry plate or parchment paper and allow them to cool and set at room temperature for 15-20 minutes before serving.