Diwali is around the corner and this sweet just add the right amount of pop of pink to the festive spirit! These are very simple to make, look thoroughly festive and melt in your mouth. With the goodness of milk, coconut and cream, these laddoos or should I say coconut truffle balls should be on your Diwali menu right away!
Ingredients
- 2 Cups Desiccated Coconut
- 1 Cup Milk
- 3/4 Cup Sugar
- 3 Tbsp Malai / Fresh Cream (Amul)
- 1/2 Tsp Pink/Red Food Color
- 1/4 Cup Crushed Pistachios & Cashews
Preparation
Prep: 25 minutes
Refrigeration: 10 minutes
- For the laddoo mixture – In a saucepan, mix desiccated coconut, milk and sugar. Cover it for 15 mins.
- After 15 mins, the mixture turns soft and combined. Cook this mixture on a low flame while stirring continuously.
- Add 3 tbsp malai/fresh cream to the mixture and cook for another 10 mins on medium flame.
- After about 10 mins, the mixture turns lumpy and starts leaving the edge of the pan.
- Switch off the gas and keep 2 tbsp of this mixture aside.
- Add your food colour and mix well. Your laddoo mixture is ready.
- For the pistachio stuffing – Take the laddoo mixture that was kept aside.
- Add crushed pistachio and cashew and make a soft mixture. Now make small pistachio balls with the mixture.
- How to stuff the laddoos – Take 1tbsp of laddoo mixture on your palm and flatten in.
- Insert a pistachio ball in it and wrap the laddoo mixture around it and shape it roundly. Roll the laddoos in some desiccated coconut.
- Top it off with some pistachios and rose petals.
