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Traditional Coconut Ladoo | Indian Truffles | Nariyal Laddu

bakingwithnessa
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!
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Prep Time 30 minutes
Bake / Cook Time 5 minutes
REFRIGERATE 1 hour
Total Time 1 hour 35 minutes
Course Dessert
Cuisine Indian
Servings 24

Equipment

Spatula

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!

YouTube Video

Photos

Nutrition

Calories: 133kcal | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 17mg | Potassium: 120mg | Fiber: 2g | Sugar: 6g | Vitamin A: 34IU | Vitamin C: 0.5mg | Calcium: 30mg | Iron: 1mg
Keyword Cardamom, easy coconut ladoo, easy coconut truffles, edible butterfly pea flower, edible rose petals, indian cuisine, indian desserts, Nariyal Laddu, Pistachios
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
https://bakingwithnessa.com/traditional-coconut-ladoo-indian-truffles-nariyal-laddu/