Coconut Ladoo Stuffed with Pistachios
Indulge in the delightful sweetness of Coconut Ladoo Stuffed with Pistachios, a traditional Indian snack that embodies the essence of festive celebrations and cozy gatherings alike. These delicious round treats, infused with the rich flavors of coconut and accented by the subtle crunch of pistachios, offer a perfect balance of texture and taste. Easy to prepare and utterly irresistible, this recipe will become a favorite for both special occasions and everyday snacking.
Ingredients
| Ingredient | Quantity |
|---|---|
| Condensed Milk | 1 cup |
| Dessicated Coconut | 1 cup + a few extra tablespoons for rolling |
| Rose Water (optional) | 1 tablespoon |
| Ground Pistachios | 2 tablespoons |
| Ghee (to grease palms) | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 120 |
| Protein | 2 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugars | 12 g |
| Fat | 5 g |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Servings
- Yield: 10 ladoos
Instructions
To begin making your Coconut Ladoo Stuffed with Pistachios, first take the pistachios and grind them into a fine powder. Place the ground pistachios in a bowl and set them aside for later use.
Next, take a non-stick pan and pour in the condensed milk and dessicated coconut. Lower the heat to a gentle simmer, stirring continuously to ensure the mixture does not stick to the pan. In about five minutes—or sometimes even less—you will notice that the mixture thickens to a dough-like consistency. If you choose to add rose water, this is the moment to incorporate it into the mix, blending it uniformly.
Once the mixture has achieved the right consistency, remove it from the heat and allow it to cool slightly until it is comfortable to handle with your hands.
Grease your palms generously with ghee or butter to prevent sticking. Pinch off a portion of the coconut mixture about the size of a lemon, rolling it between your palms to form a rough round shape. Gently flatten the ladoo and create a small depression in the center using your thumb.
Add about a teaspoon of the previously ground pistachios into the depression, then carefully encase the pistachios by rolling the ladoo back into shape, ensuring the filling is well hidden inside.
Finally, roll the ladoo in additional dessicated coconut to coat the exterior, giving it a beautiful finish. Set the finished ladoo aside and repeat this process until all the mixture is used.
You can serve these delightful Coconut Ladoos immediately, or store them in an airtight container in the refrigerator for up to two to three days. These treats pair wonderfully with Sabudana Khatti Meethi Namkeen when entertaining guests during the festive season, or as a delightful afternoon snack alongside a warm cup of Masala Chai.
Enjoy!
These Coconut Ladoo Stuffed with Pistachios not only taste exquisite but also carry with them a sense of tradition and warmth that makes any occasion feel special. Savor the flavors, and share them with loved ones for a truly heartwarming experience!
