Coconut-pistachio snowballs

Name: Coconut-pistachio snowballs
Total time: 30 min
Ingredients: 250g of desiccated coconut; 6 tbsp of granulated sugar; 120ml of unsweetened condensed milk; 50g of pistachio nuts, shelled, peeled, sliced

by Vineet Bhatia

Item 1 of 1

Petit four
easy
12
30 minutes

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These Indian petits fours from Vineet Bhatia are incredibly simple to make and can be served throughout the festive period. Keep any leftover snowballs in an air-tight container for a sweet mid-week treat.

First published in 2015

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Coconut Recipes

Ingredients

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Ingredients

250g of desiccated coconut
6 tbsp of granulated sugar
120ml of unsweetened condensed milk
50g of pistachio nuts, shelled, peeled, sliced

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Method

Lightly dry-roast the desiccated coconut in a non-stick frying pan. Transfer to a bowl and cool

250g of desiccated coconut

Take out 4 tablespoons of the mixture and set aside for coating. Add the sugar, most of the sliced pistachios and condensed milk to the coconut in the bowl and mix to form a smooth dough

6 tbsp of granulated sugar
120ml of unsweetened condensed milk
50g of pistachio nut

Shape into balls approximately 8mm in diameter. Roll these in the reserved coconut and press a piece of pistachio onto each one

First published in 2015

DISCOVER MORE:

Coconut Recipes

Vineet Bhatia

While Vineet Bhatia has borrowed from European traditions to plate up his food, the manner and matter of his dishes are unmistakably those of India, handled with immense sophistication and personal panache.

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