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.
This recipe is already gluten-free.
Where can I find Edible Rose Petals?
Amazon is your friend. 🙂
There are a couple of brands that I recommend. I used this brand, but I also love Suncore Foods brand.
Tips on making Pistachio Coconut Ladoo:
- 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!
Pin & Enjoy!
More Indian Dessert Recipes!
Pistachio Coconut Ladoo
Ingredients
- 1 tbsp ghee
- 1/3 cup pistachio
- 1/4 cup cashew
- 1/2 cup coconut
- 1 tbsp edible rose petal
- 1/2 tbsp rose water
- 2 tbsp maple syrup
- 1/2 tsp ground cardamom
Instructions
Prep
- Here are the main ingredients you'll need.
Cook
- Dry roast the pistachios until they are slightly brown. This will take 1-2 minutes. Remove from the stove and set aside.
- Next dry roast coconut flakes. This will take 1 minute. Remove from the stove and set aside.
- Now add the cashews and dry roast for a couple of minutes. Remove from the stove and set aside.
- Add 1 tbsp ghee. Let it melt.
- Now add all the dry roasted nuts and coconut. Just saute for a minute at the most and coat everything with ghee.
Blend
- Transfer the nuts and coconut to a food processor. Also, add the edible roses.
- Pulse a few times until it forms a grainy texture. Add maple syrup, rose water, and cardamom.
- 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
- Transfer the mixture to a bowl.
- Using a mini-scoop, form round balls.
- You should end up with about 7 ladoos. Refrigerate the ladoos for at least 1 hour.
- 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.
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