Pistachio Coconut Laddu
55 Min

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!
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Cook Time

55 Minutes



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.
55 Min

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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.

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