55 Min
GF
Pistachio Coconut Laddus
Laddus, sweet spherical balls of goodness, are as legendary and iconic in India as cookies and cakes are to the West. However, they are almost always small in size and sometimes eaten with a meal rather than at the end. Laddus can be nut, milk, and/or lentil based. This fresh coconut and pistachio laddus makes a decedent ending to a meal or can be a snack between meals!
Laddus, sweet spherical balls of goodness, are as legendary and iconic in India as cookies and cakes are to the West. However, they are almost always small in size and sometimes eaten with a meal rather than at the end. Laddus can be nut, milk, and/or lentil based. This fresh coconut and pistachio laddus makes a decedent ending to a meal or can be a snack between meals!
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Cook Time
55 Minutes
Serves
20
Directions
Step 1
Combine the milk, sugar, cardamom, and saffron and bring to a boil. Reduce the heat and simmer at low heat for 15 to 20 minutes. Turn the heat off.
Step 2
Stir in the freshly grated coconut, ground cashews, pistachios, kewra water, rose water, and salt and cook on low heat until the mixture is almost dry. Set the mixture aside and refrigerate the mixture until cool to touch.
Step 3
Roll the mixture into 1-inch balls and cover each laddu with pistachios and freshly grated coconut.
Notes & Variations
- Frozen coconut may be used in place of fresh; however, fresh is best.
- Replace pistachios with toasted chopped almonds.
- Replace sugar with chopped dried dates.
Ingredients
1 quart whole milk
1 cup cane sugar
1 teaspoon ground cardamom
Pinch of saffron
3 to 4 cups freshly grated coconut
2 cups ground toasted cashews
1 teaspoon kewra water
1 teaspoon rose water
1⁄2 teaspoon sea salt
1 1⁄2 cups pistachios
Chopped fresh coconut to roll the laddu
Step 1
Combine the milk, sugar, cardamom, and saffron and bring to a boil. Reduce the heat and simmer at low heat for 15 to 20 minutes. Turn the heat off.
Step 2
Stir in the freshly grated coconut, ground cashews, pistachios, kewra water, rose water, and salt and cook on low heat until the mixture is almost dry. Set the mixture aside and refrigerate the mixture until cool to touch.
Step 3
Roll the mixture into 1-inch balls and cover each laddu with pistachios and freshly grated coconut.
1 quart whole milk
1 cup cane sugar
1 teaspoon ground cardamom
Pinch of saffron
3 to 4 cups freshly grated coconut
2 cups ground toasted cashews
1 teaspoon kewra water
1 teaspoon rose water
1⁄2 teaspoon sea salt
1 1⁄2 cups pistachios
Chopped fresh coconut to roll the laddu
Notes & Variations
- Frozen coconut may be used in place of fresh; however, fresh is best.
- Replace pistachios with toasted chopped almonds.
- Replace sugar with chopped dried dates.
Tags:
55 Min
GF
Stock Your Pantry
Essential Masala Dabba
$235
Nut & Seed Masala Dabba
$250
Saffron Box
$40
Saffron Box (with Saffron)
$50
Tags:
55 Min
GF
Stock Your Pantry
Essential Masala Dabba
$235
Nut & Seed Masala Dabba
$250
Saffron Box
$40
Saffron Box (with Saffron)
$50
Essential Masala Dabba
$235
Nut & Seed Masala Dabba
$250
Saffron Box
$40
Saffron Box (with Saffron)
$50
Crazy about Coconuts!
The coconut, which grows high up in the trees, bears cool and milky fruit that is cossetted within its husk and shell. Grown near the coasts of Kerala, Goa, and Tamil Nadu, coconuts have been used in India for thousands of years.
INDULGE IN THE COCONUT
