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!
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.Add the ground cardamom and milk. Remove from the heat. Mix until combined.7.05 oz sweetened condensed milk, 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
Special Notes
Nutrition
Nutrition Facts
Traditional Coconut Ladoo | Indian Truffles | Nariyal Laddu
Amount Per Serving
Calories 133
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 9g56%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 5mg2%
Sodium 17mg1%
Potassium 120mg3%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 6g7%
Protein 2g4%
Vitamin A 34IU1%
Vitamin C 0.5mg1%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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