Coconut Ladoo Stuffed With Pistachios Recipe
A vegetarian Indian recipe with condensed milk, dessicated coconut - plus a few more tablespoons for rolling, rose water - optional. Ready in 40 min, serves 10.
Curated byAarav Mehta🇮🇳
Instructions
17 steps- 1
To begin making the Coconut Ladoo Stuffed With Pistachios, firstly grind the pistachios into a fine powder, place it in a bowl and set it aside for later use
dessicated coconut - plus a few more tablespoons for rolling(1 cup)tablespoons pistachios - ground(2) - 2
Next, in a non stick pan, pour the condensed milk and desiccated coconut
condensed milk(1 cup)dessicated coconut - plus a few more tablespoons for rolling(1 cup) - 3
Turn the heat down to low and cook it, stirring continuously
- 4
In about 5 minutes (or less, sometimes) the mixture will begin to turn thick almost like a dough
- 5
If you are adding in the rose syrup, now is the time
rose water - optional(1 tablespoon) - 6
Once the mixture reaches dough like consistency, you can stop cooking it
- 7
Add rose syrup and mix uniformly
rose water - optional(1 tablespoon) - 8
Take the mixture off the heat and let it rest for until cools down a bit and is easier to handle with your bare palms
ghee - to grease palms when rolling ladoos - 9
Grease your palm well with ghee or butter
ghee - to grease palms when rolling ladoos - 10
Pinch a lemon sized coconut ladoo dough mixture and press it well between your palms and then roll it into a rough round ladoo
dessicated coconut - plus a few more tablespoons for rolling(1 cup)ghee - to grease palms when rolling ladoos - 11
Flatten the ladoo dough slightly and make an depression in the center with your thumb
- 12
Add a teaspoon of ground pistachios to the centre
tablespoons pistachios - ground(2) - 13
Roll once again, encasing the ground pistachio inside the coconut laddoo, into perfect rounds
dessicated coconut - plus a few more tablespoons for rolling(1 cup)tablespoons pistachios - ground(2) - 14
Finally, roll the ladoo in desiccated coconut and set it aside
dessicated coconut - plus a few more tablespoons for rolling(1 cup) - 15
Repeat until you have used up all the coconut ladoo dough
dessicated coconut - plus a few more tablespoons for rolling(1 cup) - 16
Serve them immediately or store the laddoos in an airtight box in the fridge for about 2-3 days
- 17
Serve Coconut Ladoo Stuffed With Pistachios along with Sabudana Khatti Meethi Namkeen when you have guests over during the festive season, or as an evening snack along with Masala Chai
dessicated coconut - plus a few more tablespoons for rolling(1 cup)tablespoons pistachios - ground(2)ghee - to grease palms when rolling ladoos
Rate this recipe
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Coconut Ladoo Stuffed With Pistachios Recipe
A vegetarian Indian recipe with condensed milk, dessicated coconut - plus a few more tablespoons for rolling, rose water - optional. Ready in 40 min, serves 10.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
17 steps- 1
To begin making the Coconut Ladoo Stuffed With Pistachios, firstly grind the pistachios into a fine powder, place it in a bowl and set it aside for later use
dessicated coconut - plus a few more tablespoons for rolling(1 cup)tablespoons pistachios - ground(2) - 2
Next, in a non stick pan, pour the condensed milk and desiccated coconut
condensed milk(1 cup)dessicated coconut - plus a few more tablespoons for rolling(1 cup) - 3
Turn the heat down to low and cook it, stirring continuously
- 4
In about 5 minutes (or less, sometimes) the mixture will begin to turn thick almost like a dough
- 5
If you are adding in the rose syrup, now is the time
rose water - optional(1 tablespoon) - 6
Once the mixture reaches dough like consistency, you can stop cooking it
- 7
Add rose syrup and mix uniformly
rose water - optional(1 tablespoon) - 8
Take the mixture off the heat and let it rest for until cools down a bit and is easier to handle with your bare palms
ghee - to grease palms when rolling ladoos - 9
Grease your palm well with ghee or butter
ghee - to grease palms when rolling ladoos - 10
Pinch a lemon sized coconut ladoo dough mixture and press it well between your palms and then roll it into a rough round ladoo
dessicated coconut - plus a few more tablespoons for rolling(1 cup)ghee - to grease palms when rolling ladoos - 11
Flatten the ladoo dough slightly and make an depression in the center with your thumb
- 12
Add a teaspoon of ground pistachios to the centre
tablespoons pistachios - ground(2) - 13
Roll once again, encasing the ground pistachio inside the coconut laddoo, into perfect rounds
dessicated coconut - plus a few more tablespoons for rolling(1 cup)tablespoons pistachios - ground(2) - 14
Finally, roll the ladoo in desiccated coconut and set it aside
dessicated coconut - plus a few more tablespoons for rolling(1 cup) - 15
Repeat until you have used up all the coconut ladoo dough
dessicated coconut - plus a few more tablespoons for rolling(1 cup) - 16
Serve them immediately or store the laddoos in an airtight box in the fridge for about 2-3 days
- 17
Serve Coconut Ladoo Stuffed With Pistachios along with Sabudana Khatti Meethi Namkeen when you have guests over during the festive season, or as an evening snack along with Masala Chai
dessicated coconut - plus a few more tablespoons for rolling(1 cup)tablespoons pistachios - ground(2)ghee - to grease palms when rolling ladoos
Rate this recipe
