Coconut, Cardamom and Pistachio Ladoo

Sticky balls of coconut and condensed milk, flavoured with cardamom and saffron, rolled in pistachios.

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This is my first ever attempt at making an indian dessert at home. I got the recipe from Rick Steins India, which is my favourite cookbook at the moment!
I’ve never been a big fan of indian desserts when Ive had them before, but all the other recipes in Rick’s book are so good, I thought it might be worth trying a dessert recipe!

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And actually these are really delicious! They are just sweet enough, and the cardamom and saffron give it a lovely fragrant flavour. They were the perfect finish to am indian meal.

Variations: You could swap some of the desiccated coconut for ground almonds if your not a big coconut lover! I think these would be lovely drizzled with a little bit of dark chocolate too.

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Ingredients: Makes 18-20 Ladoo

  • 200g sweetened condensed milk
  • 200g desiccated coconut
  • 8 cardamom pods, seeds removed and finely ground
  • small pinch of saffron, soaked in 3-4 tbsp of warm milk

To coat:

  • 50g desiccated coconut
  • 25 pistachios – finely chopped

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To Make:

Combine the desiccated coconut, ย condensed milk, cardamom and saffron milk in a large pan.

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Cook over a medium heat for 5 minutes, until the mixture becomes very sticky, but is coming away from the sides.

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Leave to cool until it is cold enough the handle. ย Mix the coating ingredients together and pour onto a small plate.

Wet your hands and take tablespoon sized lumps of the mixture and mould them into a ball. Roll each ball in the coating and transfer to another plate or tray.

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Chill the ladoo in the fridge for a few hours before serving.

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3 thoughts on “Coconut, Cardamom and Pistachio Ladoo”

  1. These look delicious! They have the same base of condensed milk and coconut as Brazilian beijinhos and the extra spices sound lovely. I didn’t kmow about this Indian dessert and will pin to try. Thanks for sharing! ๐Ÿ™‚

    Liked by 1 person

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