Coconut Laddoo Recipe – Easy Indian Sweet Treats

Last Updated on 4 months by Neha Deshmukh

Coconut Laddoo Recipe – Easy Indian Sweet Treats

Hey everyone! If you’re looking for a super simple, utterly delicious Indian sweet that comes together in minutes, you have to try these Coconut Laddoos. Seriously, they’re a family favorite, and I often find myself making a batch whenever I need a little something sweet with my evening chai. They’re perfect for festivals, celebrations, or just a cozy night in. Let’s get started!

Why You’ll Love This Recipe

These laddoos are just…easy. Like, really easy. You need just three ingredients and minimal effort. Plus, they’re naturally gluten-free and have that wonderful, comforting coconut flavor that just screams “home.” I first made these when my niece was visiting, and she helped me roll them – it was such a fun afternoon! They’re a great recipe to get little ones involved in the kitchen.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful laddoos:

• ½ can (approx. 198g) condensed milk
• 1 cup (approx. 100g) desiccated coconut powder
• 4 tbsp (approx. 30g) desiccated coconut powder (for rolling)

Ingredient Notes

Let’s talk ingredients for a sec! Desiccated coconut is key here – it gives the laddoos their signature texture and flavor. Make sure it’s finely shredded for the best results.

And don’t underestimate the power of ghee! It’s a traditional Indian cooking fat that adds a lovely richness and helps prevent the laddoos from sticking. You can find it at most Indian grocery stores, or even some well-stocked supermarkets. If you can’t find ghee, you can substitute with butter, but ghee really does add an authentic touch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Combine the condensed milk and 1 cup of desiccated coconut in a non-stick pan.
2. Cook over low heat for about 10 minutes. Stir constantly – this is important! You want the mixture to thicken and start pulling away from the sides of the pan.
3. Take the pan off the heat and let the mixture cool slightly. You want it to be warm enough to handle, but not scorching hot.
4. Grease your palms with a little ghee. This prevents the mixture from sticking to your hands when you shape the laddoos. Trust me, this is a game-changer!
5. Shape the mixture into 12-15 small balls.
6. Roll each laddoo in the remaining 4 tbsp of desiccated coconut powder, making sure they’re evenly coated.
7. Let them cool completely before storing or serving. Patience is a virtue, I know, but it’s worth it!

Expert Tips

• Don’t overcook the mixture! You want it to come together, but you don’t want it to become hard and brittle.
• Stir, stir, stir! Seriously, constant stirring is the key to preventing sticking and ensuring even cooking.
• Cooling is crucial. Letting the mixture cool slightly makes it much easier to shape.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based condensed milk and a little coconut oil instead of ghee. It works beautifully! My friend, who’s vegan, swears by this version.
• Gluten-Free: These are naturally gluten-free, which is fantastic!
• Spice Level: For a little warmth, add a pinch of cardamom powder or nutmeg to the mixture while cooking.
• Festival Adaptations: These laddoos are perfect for Ganesh Chaturthi or Diwali. They’re a traditional offering and always a hit with family and friends.

Serving Suggestions

These laddoos are delicious on their own, but they’re also lovely with a cup of chai or a glass of milk. You can arrange them beautifully on a platter for a festive occasion. My family loves them as a little sweet treat after dinner.

Storage Instructions

Store the laddoos in an airtight container at room temperature for up to 3-4 days. They can also be stored in the refrigerator for up to a week, but they might become a little firmer.

FAQs

1. Can I use fresh coconut instead of desiccated coconut?

You can, but it’s a bit trickier. Fresh coconut has a higher moisture content, so you’ll need to cook the mixture for longer to get the right consistency. It’s easier to stick with desiccated coconut for consistent results.

2. How do I prevent the laddoos from becoming too dry?

Don’t overcook the mixture! And make sure you store them in an airtight container. A tiny drop of ghee on your hands before rolling can also help.

3. What is the best way to grease my palms for shaping the laddoos?

Just a tiny dab of ghee will do! Rub it all over your palms to prevent sticking.

4. Can these laddoos be made ahead of time? If so, how long will they keep?

Yes! You can make them up to 3-4 days in advance. Just store them in an airtight container.

5. My mixture isn’t coming together – what could be the problem?

You might need to cook it for a little longer. Make sure you’re stirring constantly and cooking over low heat. If it’s still not coming together after 15 minutes, add a tablespoon more of condensed milk.