Narkel Laddoo (Bengali Coconut Laddoo)

It's been two years since I started Golden Tiffin! I think what the past few months have highlighted is that it's not an easy feat to balance your online world with reality! I've fallen off the blogging bandwagon more than once but what's helped me stay focused is the constant encouragement and praise I receive from those of you who read my blog. If it wasn't for you, I would never have thought of rebranding and making my content a little more diverse but still true to the person I am.

In celebration of my second blogaversary, I've decided to create a very traditional Bengali sweet treat, or 'mishti'. In my search of truffles, I came across lots of articles about no cook laddoos and thought this Bengali narkel laddoo is perfect for quick and cute desserts! They are soft and less syrupy than laddoos but just as equally moreish.

Prep+cooking time: 15 mins + 2 hours to chill
Servings: makes 15-20 laddoos

Ingredients

• 200g desiccated coconut (fresh or store bought is fine)

• 200g condensed milk

• 100g ground almonds

• pinch of saffron strands

• 5-6 tbsp warm milk

• 5-6 cardamom pods, crushed

• crushed pistachios for garnishing

Instructions

1) In warm milk, soak the saffron strands and cardamom so that the fragrance infuses. Leave to one side for 5 minutes. 

2) In a pan over low heat, pour in equal amounts of condensed milk and coconut until you get a thick fudge-like consistency. Pour in the tempered saffron and cardamom milk. If the mixture is too soft to hold its shape, add ground almonds to help give it some stick.  

3) Remove from heat and allow to cool. Prepare your surface. Have two trays ready: one for rolling the balls in pistachios and one for finished narkel laddoo to be cooled. 

4) Once the mix has cooled, you want to create ping pong ball sized balls with your hands. If you're handing them out as gifts, it's wise to make them small enough to fit into truffle cases. 

5) Roll in pistachios (or any other nutty topping of your choice!), place on a tray, cover with cling film and chill for at least 2 hours or overnight.