December 13, 2019
1 quart whole milk
1 cup cane sugar
1 teaspoon ground cardamom
Pinch of saffron
3 to 4 cups freshly grated coconut
2 cups ground toasted cashews
1 teaspoon kewra water
1 teaspoon rose water
1/2 teaspoon sea salt
1 1/2 cups pistachios
Chopped fresh coconut to roll the laddu
Makes 20 to 24 laddoos
Combine the milk, sugar, cardamom, and saffron and bring to a boil. Reduce the heat and simmer at low heat for 15 to 20 minutes. Turn the heat off.
Stir in the freshly grated coconut, ground cashews, pistachios, kewra water, rose water, and salt and cook on low heat until the mixture is almost dry. Set the mixture aside and refrigerate the mixture until cool to touch.
Roll the mixture into 1-inch balls and cover each laddu with pistachios and freshly grated coconut.
Frozen coconut may be used in place of fresh; however, fresh is best.
Replace pistachios with toasted chopped almonds.
Replace sugar with chopped dried dates.
December 02, 2022