KESAR, PISTA COCONUT LADOO

Kesar, Pista Coconut Ladoo, a super soft and delightful melt in your mouth ladoo made with desiccated coconut, Basundi and flavoured with saffron and pistachio nuts. 

Gujarati community celebrates Navratri with extreme passion and fervour, for every Gujju when sounds of the Dhol and the clapping of Dandiya sticks are heard, automatically their feet starts tapping and they gets grooving most delectable way.

Being Gujju our enthusiasm has not gone low to play Garba, same time prayers and worships goes on with the same enthusiasm for total nine days in our house too. I bring earthen and decorated pot with holes and light it every evening. The pot we call "Garbo" or "Garbi" and light symbolise the power "Shakti" Chanting and listening devotional songs brings peace to mind. Mild fragrance of Fresh flowers, purifying scent from incense sticks and lit or burning Diya makes atmosphere more spiritual and serene. After daily puja we perform Aarti and Prasad ( most important and much awaited time during my childhood ). Activities like this invigorating and very effective for creating magical and joyous environment.

    
Prasad or Prasadam an offering to the God, then distributed and consumed amongst friends, family and community. Prasad considered to be sacred and thus all  receiving it are believed to be blessed, means you're receiving the blessings from the God.  Prasad can be Fresh fruits, Nuts, Sugar, Jaggery,milk,yogurt or sweets or Mithai which is mainly prepared in home.
The Navratri prasad can be elaborate and scrumptious. When you have friends and family at home to worship or get together in the community for the Garba I always make something sweet for Prasad, especially on the Eighth or Ninth day of Navratri.

Coconut Ladoo with Rabdi



These ladoos can be prepared with Kesar Lachha Rabdi or Doodhpaak too.

Notes:-
You can omit kesar ( saffron ) completely.
If you don't want to use rabri, Basundi or Doodh Paak ( Gujarati style kheer ) use double cream.

Kesar, pista coconut ladoo, coconut ladoo with rabdi

Dessert

Indian

Yield: 8-10 SMALL LADOO

Author: Hayley Dhanecha

KESAR, PISTA COCONUT LADOO

Simple and straight forward recipe yet elegant, melt in your mouth coconut Ladoo with saffron flavour!

prep time: 5 Mcook time: 35 Mtotal time: 40 M

ingredients:

• 1 cup Desiccated coconut 
• 1 cup rabri/basundi/doodh Paak
• 2 tbsp. sugar
• Big pinch + Small pinch saffron
• 2 tbsp + 1 tbsp pistachio finely chopped
• 1/2 tsp. cardamom powder
• 1 tsp. cream or ghee

instructions:

How to cook KESAR, PISTA COCONUT LADOO

1. In a nonstick or heavy bottom kadai place one cup desiccated coconut.
2. Fry coconut for 2-3 minutes without making it brown.
3. Now add rabri, saffron, sugar, ghee or cream and pistachio powder.
4. Mix everything and keep stirring until the mixture gets thicker.
5. It will take 20-25 minutes.
6. Once mixture leaves pan, switch off the heat.
7. Transfer the ladoo mixture into another plate.
8. Let it cool little.
9. Mix 1 tbsp coconut, small pinch saffron and 1 tbsp. pistachio.
10. Make laddoos and roll them in the mixed dry mixture.
11. Offer as a prasad or make on Diwali.

NOTES:

If you are preparing for fasting, do not use Doodh Paak as it contains Rice.

Calories
82.60

Fat (grams)
5.24

Sat. Fat (grams)
4.00

Carbs (grams)
9.02

Fiber (grams)
1.18

Net carbs
7.83

Sugar (grams)
7.13

Protein (grams)
0.57

Sodium (milligrams)
34.65

Cholesterol (grams)
4.80

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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