Traditional Coconut Ladoo | Indian Truffles | Nariyal Laddu
Get ready to take a journey through Indian festivities with the vibrant flavors of Coconut Ladoo! These delightful Indian truffles, rolled in colorful rose petals, butterfly pea flowers, and crunchy pistachios, are a sweet treat that perfectly captures the spirit of Holi and Diwali. Let’s make every moment a little sweeter together!
Looking for some inspiration?… For more Indian Inspired Recipes, click HERE! ; for more Recipes with Cardamom, click HERE! ; and for more Recipes with Coconut, click HERE!
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Traditional Coconut Ladoo | Indian Truffles | Nariyal Laddu
Equipment
Ingredients
- 1 Tbsp (15 g) ghee (Melted | I used Butter)
- 7.05 oz (200 g) sweetened condensed milk
- 6.35 oz (180 g) desiccated coconut
- 1 oz (28 g) milk
- 1 tsp (2 g) ground cardamom
- food coloring (pink, blue, yellow)
TOPPINGS
- 6 oz (170 g) desiccated coconut (Divided)
- 2 Tbsp raw pistachios (Chopped)
- 2 Tbsp edible dried rose petals (Crushed | Suncore Foods)
- 2 Tbsp edible butterfly pea flower (Crushed | Suncore Foods)
Instructions
COCONUT LADOO PREPARATION
- Place the ghee or butter in a pot on a very low heat – the lowest setting on your stove.1 Tbsp ghee
- Once melted, add the desiccated coconut, stirring continuously for 2 to 3 minutes. NOTE: The coconut must not burn or change color, but only release its oil and become fragrant.6.35 oz desiccated coconut
- Add the condensed milk and stir continuously for around thirty seconds. The mixture will begin to stick.7.05 oz sweetened condensed milk
- Add the ground cardamom and milk. Remove from the heat. Mix until combined.1 oz milk, 1 tsp ground cardamom
- Transfer the coconut mixture to 3 separate bowls.Add a couple of drops, or pinch of food coloring of choice to each of the bowls, and mix until the color has fused. Set aside. NOTE: Here I used pink to go with the rose petals ; blue to go with the butterfly pea flower and yellow to go with the pistachios.food coloring
- Prepare your toppings. Split the desiccated coconut into another set of 3 bowls, in one add the chopped raw pistachios, in another one the crushed rose petals and in the last one add the crushed butterfly pea flowers. Set aside.6 oz desiccated coconut, 2 Tbsp raw pistachios, 2 Tbsp edible dried rose petals, 2 Tbsp edible butterfly pea flower
ASSEMBLY
- Grease your hands (with butter or ghee) and roll into small balls around until covered. NOTE: Mine were about 2 teaspoons big.
- Place the coconut laddoos in an airtight container and refrigerate to set for an hour before serving. These are good up to 3 days. Enjoy & Bon Appétit!
Video
Nutrition
Credit: Anika from the Blog Anika Pannu ; Recipe: “Coconut Truffles“. This is such a simple recipe and I could have eaten all of them, they are delicious. Thank you!, ~Nessa
Préparez vos papilles pour un voyage à travers les festivités indiennes avec le “Coconut Ladoo”! Ces délicieuses truffes indiennes sont colorées puis roulées dans des pétales de rose, des fleurs de pois papillon et des pistaches croquantes. Elles capturent parfaitement l’esprit de la fête de Holi et de Diwali. Rendons chaque moment un peu plus doux ensemble!
Avec cette recette, je participe au Rendez-vous culinaire du Dimanche des Gourmandises organisé par Isabelle du blog Une Ribambelle d’histoires, allez-voir ce que les Marmitonnes ont préparé de bons cette semaine.
Aussi, tous les 2ème Dimanche du mois, Les Gourmandises Voyagent en Inde avec Les Étapes Indiennes de Hilde du blog Livroblog. Le thème ce mois-ci est “Dessert Coloré, Holi Fête de la Couleur”.
