Pistachio Coconut Ladoo Food

PISTACHIO COCONUT LADOO RECIPE

Steps:

• Add ¾ th cup of pistachio in a small blender and make a fine powder. In that reserve ¼ th cup of pistachio powder, we will be using that to coat the ladoo at the end.
• To a wide skillet add the butter and melt it. You can also replace butter with ghee. Now add the condensed milk and mix both the ingredients.
• Now add the desiccated coconut and ½ cup pistachio powder.
• Mix it well, scrape the sides and cook the mixture till it thickens and comes together.
• Add the cardamom and mix it well. Take a small portion of the mixture, if you can make a ladoo with out it sticking its ready.
• Make round ladoo and coat it with powdered pistachio.

PISTACHIO LADOO

Steps:

• Add the coconut powder, butter, condensed milk and 8 teaspoons of the pistachio powder to a large nonstick skillet set over medium-low heat and stir until the mixture forms a ball, 7 to 10 minutes. Remove from the heat and let rest until cool enough to handle, about 5 minutes.
• Put the remaining 1/4 cup pistachio powder on a small plate. Form the coconut mixture into quarter-size balls. Roll each ball in the pistachio powder to coat.

PISTACHIO COCONUT LADOO

Steps:

• 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.
• 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!