Coconut Ladoo Stuffed With Pistachios Recipe

Step 1: To begin making the Coconut Ladoo Stuffed With Pistachios, firstly grind the pistachios into a fine powder, place it in a bowl and set it aside for later use

Step 2: Next, in a non stick pan, pour the condensed milk and desiccated coconut

Step 3: Turn the heat down to low and cook it, stirring continuously

Step 4: In about 5 minutes (or less, sometimes) the mixture will begin to turn thick almost like a dough

Step 5: If you are adding in the rose syrup, now is the time

Step 6: Once the mixture reaches dough like consistency, you can stop cooking it

Step 7: Add rose syrup and mix uniformly

Step 8: Take the mixture off the heat and let it rest for until cools down a bit and is easier to handle with your bare palms

Step 9: Grease your palm well with ghee or butter

Step 10: Pinch a lemon sized coconut ladoo dough mixture and press it well between your palms and then roll it into a rough round ladoo

Step 11: Flatten the ladoo dough slightly and make an depression in the center with your thumb

Step 12: Add a teaspoon of ground pistachios to the centre

Step 13: Roll once again, encasing the ground pistachio inside the coconut laddoo, into perfect rounds

Step 14: Finally, roll the ladoo in desiccated coconut and set it aside

Step 15: Repeat until you have used up all the coconut ladoo dough

Step 16: Serve them immediately or store the laddoos in an airtight box in the fridge for about 2-3 days

Step 17: Serve Coconut Ladoo Stuffed With Pistachios along with Sabudana Khatti Meethi Namkeen when you have guests over during the festive season, or as an evening snack along with Masala Chai