Pistachio Coconut Ladoo is made with dry roasted pistachios, coconut, and cashews that are blended with edible roses, rose water, and cardamom.
Today is Holi and around the holidays I like making both indulgent and healthy-ish desserts.
This Pistachio Coconut Ladoo is made with just 1 tablespoon of ghee and it’s scrumptious. It goes perfectly with a cup of tea.
What is a Pistachio Coconut Ladoo?
Pistachio Coconut Ladoo is a healthy-ish and fragrant Indian-inspired dessert.
The nuts and coconut are dry roasted, then the mixture is lightly roasted with ghee and blended with your fragrant Indian flavors – cardamom, rose water, and edible roses. The concoction is delicious and a healthy-ish treat that pairs well with a cup of tea.
Can I make this recipe vegan, gluten-free?
This recipe can be made vegan. You can replace ghee with coconut oil.
Dry saute the pistachio, cashews, and coconut separately as they all cook at different times.
Lightly saute the nuts and coconut in ghee.
Pulse the nuts along with edible rose and spices.
Roll into round ladoos.
Refrigerate and enjoy!
Ingredients you’ll need for Pistachio Coconut Ladoo:
Pistachio Coconut Ladoo is:
Fragrant
Delicious
Aromatic
Festive
Gluten-free
Perfect for the Holidays
Indian-inspired
Healthy-ish
How to make Pistachio Coconut Ladoo recipe step by step?
Prep
1. Here are the main ingredients you’ll need – pistachios, cashews, coconut, and edible rose petals.
Cook
1. Dry roast the pistachios until they are slightly brown. This will take 1-2 minutes. Remove from the stove and set aside.
2. Next dry roast coconut flakes. This will take 1 minute. Remove from the stove and set aside.
3. Now add the cashews and dry roast for a couple of minutes. Remove from the stove and set aside.
4. Add 1 tbsp ghee. Let it melt.
5. Now add all the dry roasted nuts and coconut. Just saute for a minute at the most and coat everything with ghee.
Blend
1. Transfer the nuts and coconut to a food processor. Also, add the edible roses.
2. Pulse a few times until it forms a grainy texture. Add maple syrup, rose water, and cardamom.
3. Pulse a few more times until it’s a more smooth texture. Do not over pulse else you’ll end up with nut butter.
Form Ladoos
1. Transfer the mixture to a bowl.
2. Using a mini-scoop, form round balls.
3. You should end up with about 7 ladoos. Refrigerate the ladoos for at least 1 hour.
4. Garnish with edible roses and enjoy!
A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. You'll find a mix of everything here and lots of seasonal content. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.![ZUCCHINI ONION TOMATO GOAT CHEESE LAVASH PIZZA. The secret ingredient: “goat cheese.”
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