This recipe is of Indian origin and gives traditional ladoos a modern twist. Traditionally, condensed milk and chocolate buttons are not used to make ladoos. The present recipe is an easy version for the busy housewife or novice in the kitchen. Ladoos are very popular during the Diwali Festival of Lights, which occurs between mid-October and mid-November.
- 50 g shelled green pistachios
- 1 tbsp butter, plus 1tsp to grease
- 120 g desiccated coconut
- 350 ml sweetened condensed milk
- 25 g small chocolate buttons
- 5–6 strawberries, sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a mixer, coarsely chop the pistachios. Do not powder them.
In a non-stick pan, add 1 tablespoon butter, desiccated coconut and condensed milk, and cook over low heat for 5–6 minutes, stirring occasionally, until the mixture leaves the sides and thickens. Remove from heat and set aside to cool for 8–10 minutes.
Grease another pan or tray with a little butter. Place over low heat. Add the coconut mixture. Gently mix in the chocolate buttons. Use your hands to form small balls called ladoos.
Gently roll the ladoos in crushed pistachios so that they’re evenly coated.
Place a strawberry slice on each ladoo.
•This recipe has been specially created by well-known chef Nirav Mistry. He trained at the Taj Mahal Hotel Mumbai after completing a catering and management degree from Mumbai. He has served in a five-star hotel chain in Washington, US, and is presently the executive chef at Vibe Hotel Sydney.