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.
Diet Gluten-free, Healthy-ish, Eggless
Servings: 7 ladoos
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.
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