Sticky balls of coconut and condensed milk, flavoured with cardamom and saffron, rolled in pistachios.
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!
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.
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
- 50g desiccated coconut
- 25 pistachios – finely chopped
Combine the desiccated coconut, condensed milk, cardamom and saffron milk in a large pan.
Cook over a medium heat for 5 minutes, until the mixture becomes very sticky, but is coming away from the sides.
Leave to cool until it is cold enough the handle. 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.
Chill the ladoo in the fridge for a few hours before serving.