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Coconut pistachio ladoo
This is the perfect make-ahead dessert for any celebration. Super easy to make and the perfect bite of flavour, these coconut pistachio ladoos are made with creamy condensed milk, cardamom, dedicated coconut and saffron.
YIELDS
12
Ingredients
- 3 tablespoons ghee
- 14 oz condensed milk
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cardamom
- Pinch of saffron
- 2 1/2 cups desiccated coconut
- 3/4 cup shelled pistachios, ground in a food processor
- Crushed rose petals, to garish
Directions
- In a large non-stick frying pan add ghee, condensed milk, salt, ground cardamom, saffron, and coconut. Cook on medium heat for eight to 10 minutes, or until the mixture thickens, and lifts from the sides of the pan.
- Transfer to a bowl, mix in a half a cup of pistachios and allow to cool.
- Once cool, roll into small balls, then into the remaining ground pistachios, and garnish with rose petals.
- Serve at room temperature, or chilled. Enjoy!
