Kicking off the Indian festival of lights, Diwali, with these decadent, easy-to-make Saffron Pistachio White Chocolate Almond Ladoos. It’s a fusion of the widely popular white chocolate truffles and almond flour ladoos that you can find on my website www.signatureconcoctions.com
The white chocolate is infused with the delightful flavor and color of saffron and is then mixed in with ready-to-use blanched fine almond flour, adding body and giving the ladoos a nutty flavor. Just like most Indian sweets, this recipe also uses ground cardamom to delicately spice up the chocolate and almond mixture. The mixture is then rolled into little bite-sized round balls after letting it firm up a bit, and then into a crushed pistachio and rose petal mixture that adds a crunchy texture and another dimension of flavor.
All the ingredients come together in these decadent little bites of heaven that are simply out of this world! It’s a quick and easy recipe that you can make on short notice and is also great to get your kids involved in the kitchen.
These Saffron-Pistachio White Chocolate Almond Ladoos make for a decadent sweet ending to your Diwali feast. They are not only a delightful festive treat but also make a perfect gift for your loved ones!
Saffron Pistachio White Chocolate Almond LadoosCourse: DessertCuisine: Indian
The white chocolate is infused with the delightful flavor and color of saffron and is then mixed in with ready-to-use blanched fine almond flour, adding body and giving the ladoos a nutty flavor. Just like most Indian sweets, this recipe also uses ground cardamom to delicately spice up the chocolate and almond mixture.
- For the Ladoos
¼ cup heavy cream
½ tsp saffron strands
1 ½ cups white chocolate chips
⅓ cup blanched almond flour
½ tsp ground cardamom
- For the Nut Mixture
¼ cup pistachios
¼ cup dried rose petals
- Set a double boiler by filling a pot of water with 1 or 2 inches of water and get it to a simmer, making sure it is not boiling. Place a heat proof glass bowl over the pot of simmering water, ensuring the bottom of the bowl does not touch the water.
- Pour the heavy cream in the glass bowl of the double boiler. Sprinkle the saffron over it and heat the mixture over simmering water until hot. You will start to see the cream steaming and the saffron will start giving its color to it.
- Add the white chocolate and stir until it melts and turns smooth. Immediately take it off the heat and stir in the almond flour and ground cardamom until well combined. Allow to cool to room temperature, then refrigerate for 30-45 minutes until semi-firm. If they get too firm, you can simply pop the bowl in the microwave oven and warm it for 10-15 seconds.
- In the meantime, prepare the nut mixture by pulsing the pistachios 4-5 times in a mini food processor or a spice grinder. You can also chop them with a knife.
- Add in the dried rose petals and pulse 2-3 times. Transfer to a bowl or a dish and set aside.
- Using a mini ice cream scoop, scoop out and roll the chilled almond flour and white chocolate mixture in between your palms to form 1-inch sized balls.
- Roll them in the crushed pistachios and rose petal mixture, ensuring they are evenly coated all around.
- Serve them at room temperature on our beautiful and elegant GitaDini Crystal Tray with metallic rhinestones along with a tea light in our festive GitaDini Crystal Lotus Votive Holder.
- They can be stored in an airtight container in the refrigerator for up to two weeks. Bring them to room temperature over the counter for an hour before serving.
This lovely recipe has been created by Vasanti, creator of the Indian food blog Signature Concoctions. On her blog she shares a modern take on Indian cuisine that is cooked at home for family and friends, using new techniques and fresh ingredients, while staying true to its authenticity.
Find more delicious recipes in her fabulous cook book!
You can also follow Vasanti on