Go Back
+ servings

Pistachio Coconut Ladoo

Pistachio Coconut Ladoo is made with dry roasted pistachios, coconut, and cashews that are blended with edible roses, rose water, and cardamom.
No ratings yet
Prep Time12 mins
Cook Time12 mins
Total Time24 mins
Course Dessert
Cuisine Indian, Indian Fusion
Diet Gluten-free, Healthy-ish, Eggless
Servings: 7 ladoos
Calories: 114kcal
Author: Nisha




  • Here are the main ingredients you'll need.


  • 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.


  • 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!


Calories: 114kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 2mg | Potassium: 128mg | Fiber: 1g | Sugar: 5g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!