Coconut Ladoo Recipe

Coconut ladoo takes less than 10 minutes to make. Its a perfect recipe for last minute preparation. It is a great sweet recipe to make during Diwali, puja at home or for any Indian festival season. This quick coconut ladoo recipe is ridiculously easy to put together and even a beginner can make this easier.

These coconut ladoos are made with very minimal ingredients (Just four ingredients). There are only two main ingredients which are coconut and condensed milk. Rest two ingredients are cardamom powder as a flavoring agent while ghee adds some aroma to the ladoo.

The traditional way of making laddu is by combining milk, fresh coconut and sugar and cooking in low flame. This method usually takes more time to make. This is the instant version of the coconut laddu recipe. The creaminess comes from the sweetened condensed milk, which is made by cooking sugar and milk and reducing it to a creamy consistency.

if you are looking for more SWEETS RECIPES then you can check these below recipes:

RECIPE VIDEO :

Serving suggestion: Serve coconut ladoo as a dessert or have it any time of the day.

⇒Do give this recipe a try and share your comments below with me.

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5 from 2 votes

COCONUT LADOO RECIPE

Coconut ladoo recipe takes less than 10 minutes to make. It is an Indian sweet recipe
Course Dessert, Sweets
Cuisine Indian
Keyword coconut ladoo
Prep Time 1 minute
Cook Time 10 minutes
Total Time 11 minutes
Servings 14 ladoos
Author Achala

Ingredients

  • 2 cup desiccated coconut powder
  • 1/2 cup sweetened condensed milk (milkmaid)
  • 1/2 tsp cardamom powder
  • 1 tsp ghee
  • 3 tbsp desiccated coconut powder for coating ladoos

Instructions

  • Collect all the required ingredients.
  • Keep a heavy-bottomed or non-stick kadai on heat and add 1 tsp ghee and let it melt.
  • Keep the flame to a low and add desiccated coconut powder.
  • Stir and saute the coconut powder on a low flame for 1 minute.
  • Now add sweetened condensed milk. Here I used Nestle Condensed Milk.
  • Mix the condensed milk very well with the coconut.
  • Add cardamom powder and again mix it well.
  • When you see that the mixture has begun to thicken, then keep stirring regularly.
  • On a low flame with non-stop stirring saute the mixture till it starts to leave sides of the kadai and comes together.
  • Then switch off the flame and let the mixture become warm or cool down at room temperature.
  • When the mixture has cooled slightly, scoop small to medium balls from the mixture.
  • Make tight smooth ball ladoos using your hands and shape in round ladoos.
  • Like this, make all the ladoos at once.
  • In a plate or bowl take 3 tablespoons desiccated coconut and roll the coconut ladoo in desiccated coconut.
  • Coat all the coconut ladoos this way.
  • Serve coconut ladoos straight away or refrigerate and serve them later.

Notes

  • The mentioned quantity of condensed milk gives enough sweetness to the ladoo for me. If you like more sweet then you can add a few tablespoons of sugar along with condensed milk.
  • While shaping the ladoo, if the mixture is loose then put it back on the stove and cook for few more minutes or till it gets thick.
  • The desiccated coconut used is not the grated or shredded dry coconut, but one in a powder form. It is also called desiccated coconut powder.
  • The desiccated coconut should be very fine. If the coconut is coarse, grind it till you get a fine mixture.
  • Ghee is optional to use and so is cardamom powder.
  • Rolling the ladoos in desiccated coconut is optional and can be skipped.
  • This coconut ladoo stay good for 10 to 12 days in the fridge.
  • If you like dried fruits in ladoo then you add it.
  • I have added cardamom powder for some aroma, but you can skip it if you want.

How To Make Coconut Ladoo (Step By Step Instructions with Photos) :

1. Collect all the required ingredients.

2. Keep a heavy-bottomed or non-stick kadai on heat and add 1 tsp ghee and let it melt.

3. Keep the flame to a low and add desiccated coconut powder.

4. Stir and saute the coconut powder on a low flame for 1 minute.

5. Now add sweetened condensed milk. Here I used Nestle Condensed Milk.

6. Mix the condensed milk very well with the coconut.

7. Add cardamom powder and again mix it well.

8. When you see that the mixture has begun to thicken, then keep stirring regularly.

9. On a low flame with non-stop stirring saute the mixture till it starts to leave sides of the kadai and comes together.

10. Then switch off the flame and let the mixture become warm or cool down at room temperature.

11. When the mixture has cooled slightly, scoop small to medium balls from the mixture.

12. Make tight smooth ball ladoos using your hands and shape in round ladoos.

13. Like this, make all the ladoos at once.

14. In a plate or bowl take 3 tablespoons desiccated coconut and roll the coconut ladoo in desiccated coconut.

15. Coat all the coconut ladoos this way.

16. Serve coconut ladoos straight away or refrigerate and serve them later.

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