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Coconut and saffron ladoos Recipe

Ingredients for people

  • Saffron thread(s) : 1 pinch(es)
  • Ground green cardamon : 0.5 g
  • Dessicated coconut : 200 g
  • Evaporated milk : 200 ml
  • Dessicated coconut : 100 g
  • 1

    Soak the saffron threads in half a teaspoon of warm water.

    Crush the cardamom seeds in a mortar and pestle.

  • 2

    Blend the coconut in a processor to a coarse powder.

  • 3

    Warm the condensed milk in a non-stick pan over a medium heat for 2 minute.
    Stir in the saffron and its water.

  • 4

    Sprinkle in the cardamom and stir for 1 minute.

    Add the coconut, incorporating it thoroughly and quickly into a thick, sticky paste.

  • 5

    Stir continuously until the mixture pulls away from the sides of the pan in a ball.

  • 6

    Remove from the heat and cool until it is comfortable to touch. With wet hands, take small pieces of the mixture, each about the size of a large hazelnut, and roll into a ball.

  • 7

    Dredge each ball in coconut powder to coat it well.

Chef's tip

«These sweet treats can be stored in an airtight container for up to 2 weeks.»

Traditional Indian sweets using condensed milk, coconut, saffron and cardamom.

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  • Preparation  5mins
  • Cooking time  10mins
  • Rest time  30mins

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