Photo of Stuffed coconut ladoos

Stuffed coconut ladoos

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Dates and pistachios stuffed ladoos for those special occasions. Ladoos are Indian truffles usually made with chickpea flour, coconut, flour or semolina and are prepared on special occasions/festivals.

I grew up mostly on coconut ladoos as coconuts were readily available.
Inspired by our humble coconut ladoos, this one has a tiny Middle Eastern twist. Usually, the traditional ladoos are loaded with sugar, clarified butter, and nuts. However, this recipe of mine is low on sugar. And some of the sweetness is for the date stuffing. The variety of Indian sweets will leave you awestruck.

Today is Ganesh Chaturthi, it is one of the most auspicious festivals in the Hindu calendar, as it marks the beginning of the 10-day festivities.
Like every other festival, Ganesh Chaturthi festivities are also marked by an array of delicious dishes. It is believed that ladoos were Lord Ganesha’s favorite, and that’s why they are offered to him. So, this is my humble offering to the one who dispels darkness and protects you from problems.

Stuffed coconut ladoos

Photo of Stuffed coconut ladoos
Recipe of Stuffed coconut ladoos

Preparation time: 30 mins
Serves N/A
Cooking time: 30 minutes


Coconut cream 400 X 2 gms (2 cans)
Semolina 80 gms ( slightly roasted)
Coconut (desiccated) 40 gms
Sugar 40 gms
Dates 10
Pistachios 2 tbsp
Cardamom 3


  1. Heat the coconut cream in a deep bottom pan. Crush the cardamom pods with a mortar and pestle. Add them to the cream and keep continually stirring over medium heat. Once the mixture thickens add the sugar and keep stirring. Slowly add the slightly roasted semolina followed by desiccated coconut with one hand and continue mixing with the other. Keep the heat on till the mixture looks like a lump.
  2. Pour it out on a bowl and keep it aside.
  3. Blend the pistachios into a coarse powder and mix it well with dates. I used moist dates so I could just break it with a fork and mix in the blender. However, if your variety of dates are dry try soaking them for a couple of minutes. Roll them into tiny balls of 1-centimeter diameter or less.
  4. Scoop out the coconut mixture, slightly flatten on the palm and place the dates ball. Roll them up. Drizzle a little chocolate and sprinkle some pistachios powder. This is entirely optional though.

NOTE: you can replace one can of coconut cream with coconut milk.

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