Coconut Ladoos with Pistachios
Best enjoyed for Diwali, the traditional Hindu Festival of Lights, this delicious Indian coconut treat is easy to make and will impress on any occasion.
Ingredients
- 3/4 cup pistachios, plus 16 extra for topping
- 1 cup condensed milk
- 1 1/3 cup desiccated coconut, plus extra ¼ cup for rolling
- 4 drops pink or yellow food colouring
- 1 pinch saffron threads, (optional)
- 2 tablespoons ghee
- 3/4 cup pistachios, plus 16 extra for topping
- 1 cup condensed milk
- 1 1/3 cup desiccated coconut, plus extra ¼ cup for rolling
- 4 drops pink or yellow food colouring
- 1 pinch saffron threads, (optional)
- 2 tablespoons ghee
- Step 1 of 4Coarsely chop ¼ cup pistachios. Add chopped pistachios to a spice grinder and grind to a fine powder. Transfer to a small bowl and set aside.
- Step 2 of 4Add condensed milk and coconut (option to add saffron here if making yellow) to a medium saucepan over medium heat and cook for 5 minutes, stirring, or until mixture reaches a dough-like consistency.
- Step 3 of 4Remove from heat and stir in food colouring. Set aside to cool down slightly for 10 minutes.
- Step 4 of 4Using a tablespoon as a measure, divide the mixture into 16 pieces. Rub hands with ghee and flatten dough into small patties. Add ½ tsp ground pistachios to the centre, then carefully enclose and roll into a ball. Place 1 pistachio on top of each ball, then toss the ball through remaining coconut. Repeat with remaining dough and pistachio mixtures. Serve immediately or keep refrigerated until ready to serve.
Method
- Step 1 of 4Coarsely chop ¼ cup pistachios. Add chopped pistachios to a spice grinder and grind to a fine powder. Transfer to a small bowl and set aside.
- Step 2 of 4Add condensed milk and coconut (option to add saffron here if making yellow) to a medium saucepan over medium heat and cook for 5 minutes, stirring, or until mixture reaches a dough-like consistency.
- Step 3 of 4Remove from heat and stir in food colouring. Set aside to cool down slightly for 10 minutes.
- Step 4 of 4Using a tablespoon as a measure, divide the mixture into 16 pieces. Rub hands with ghee and flatten dough into small patties. Add ½ tsp ground pistachios to the centre, then carefully enclose and roll into a ball. Place 1 pistachio on top of each ball, then toss the ball through remaining coconut. Repeat with remaining dough and pistachio mixtures. Serve immediately or keep refrigerated until ready to serve.
Method
- Step 1 of 4Coarsely chop ¼ cup pistachios. Add chopped pistachios to a spice grinder and grind to a fine powder. Transfer to a small bowl and set aside.
- Step 2 of 4Add condensed milk and coconut (option to add saffron here if making yellow) to a medium saucepan over medium heat and cook for 5 minutes, stirring, or until mixture reaches a dough-like consistency.
- Step 3 of 4Remove from heat and stir in food colouring. Set aside to cool down slightly for 10 minutes.
- Step 4 of 4Using a tablespoon as a measure, divide the mixture into 16 pieces. Rub hands with ghee and flatten dough into small patties. Add ½ tsp ground pistachios to the centre, then carefully enclose and roll into a ball. Place 1 pistachio on top of each ball, then toss the ball through remaining coconut. Repeat with remaining dough and pistachio mixtures. Serve immediately or keep refrigerated until ready to serve.