Deepavali -Pistachio Coconut Ladoo Recipe
by Madhumati Tyagi and Geetha Patil

Pistachio Coconut Ladoo is made with dry roasted pistachios, coconut, and cashews that are blended with edible rose petals, rose water, and cardamom.

Ingredients

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·      1 cups coconut slices/powder 

·      1 pistachio plus 1/4 cup for rolling 

·      1/2 Cashews

·      2 tablespoon rose petals

·      1 table spoon rose water

·      1 teaspoon cardamom powder

·      1.5 cup Gud/sugar

·      Water to make sugar syrup

·      Ghee to roast the ingredients

Method

1. Dry roast the pistachios until they are slightly brown. This will take 1-2 minutes. Remove from the stove and set aside.
2. Next dry roast coconut slices/powder. This will take 1 minute. Remove from the stove and set aside.
3. Now add the cashews and dry roast for a couple of minutes. Remove from the stove and set aside.
4. Add 1 tbsp ghee. Let it melt.
5. Now add all the dry roasted nuts and coconut. Just sauté for a minute at the most and coat everything with ghee.

Blend

1. Transfer all the nuts and coconut to a food processor. Also, add the edible roses. Grind ¼ cup pistachio separately for rolling the Laddoos later.

2. Pulse a few times until it forms a grainy texture.

3. Make on string Gud/sugar syrup and add rose water, and cardamom.
4. Then, add grounded nuts and coconut powder

Form Laddoos

1. Transfer the mixture to a bow, if needed.
2. Make round balls.
3. Roll them on the pistachio powder to coat.
4. Garnish with some edible roses petals and enjoy!

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