Coconut Laddu Recipe – Easy Indian Sweet with Cardamom & Ghee

Last Updated on 2 months by Neha Deshmukh

Coconut Laddu Recipe – Easy Indian Sweet with Cardamom & Ghee

Hey everyone! If you’re anything like me, you have a serious sweet tooth. And if you’re looking for a classic Indian sweet that’s surprisingly easy to make, you’ve come to the right place. Today, I’m sharing my go-to recipe for Coconut Laddu – those little balls of coconutty goodness that just melt in your mouth. I first made these for Diwali a few years ago, and they’ve been a family favorite ever since!

Why You’ll Love This Recipe

These Coconut Laddoos are perfect for so many reasons. They require minimal ingredients, come together quickly, and honestly, there’s something so satisfying about making a traditional Indian sweet from scratch. Plus, the aroma of cardamom and ghee filling your kitchen is just heavenly! They’re perfect for festivals, celebrations, or just a little something sweet with your evening chai.

Ingredients

Here’s what you’ll need to make these delightful laddoos:

• 1 cup desiccated coconut or freshly scrapped coconut (about 150g)
• ¾ cup boiled milk (at room temperature) (about 180ml)
• ⅓ cup sugar (about 65g)
• 2 nos cardamom seeds (powdered)
• 2 tsp ghee (about 10ml)
• ¼ cup desiccated coconut (for coating) (about 30g)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

• Ghee: Don’t skimp on the ghee! It adds a richness and flavor that’s just irreplaceable. I always use homemade ghee, but good quality store-bought works too.
• Desiccated vs. Fresh Coconut: You can absolutely use either. Freshly grated coconut will give a more vibrant flavor, but desiccated coconut is super convenient and works beautifully. If using fresh, make sure it’s not overly dry.
• Cardamom Quality: Freshly powdered cardamom is key. The aroma is so much more potent. If you’re buying pre-ground, make sure it’s from a reputable source and smells fragrant. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, heat the ghee in a pan over low heat. Add the desiccated coconut and roast it for 2-3 minutes, stirring constantly, until it becomes fragrant and lightly golden. Be careful not to burn it!
2. Now, pour in the boiled milk and stir continuously. Keep stirring until the mixture absorbs all the milk. This takes a little patience, but it’s important to prevent sticking.
3. Once the mixture has thickened, add the sugar and mix well until it melts completely and the mixture becomes semi-solid.
4. Continue to cook, stirring constantly, until the mixture starts to leave the sides of the pan. This is how you know it’s ready! A good test is to take a small portion and try to roll it into a ball – if it holds its shape, you’re good to go.
5. Take the pan off the heat and add the powdered cardamom. Mix well to combine. Let the mixture cool slightly – it should be warm, but not scorching hot.
6. Grease your hands with a little ghee (this prevents sticking!). Take a small portion of the mixture and shape it into a ball. Immediately roll the ball in the extra desiccated coconut until it’s fully coated.
7. Repeat with the remaining mixture.

Expert Tips

Here are a few things I’ve learned over the years:

• Low and Slow: Roasting the coconut and cooking the mixture on low heat is crucial. It prevents burning and ensures even cooking.
• Don’t Walk Away: Seriously, stay with the pan! This mixture can go from perfect to burnt quickly.
• Cooling is Key: Letting the mixture cool slightly before shaping makes it much easier to handle.

Variations

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

• Vegan Adaptation: Swap the ghee for coconut oil and the sugar for maple syrup. It won’t be exactly the same, but still delicious!
• Sugar-Free Option: Use a sugar substitute like erythritol or stevia. Adjust the amount according to the package instructions.
• South Indian Coconut Laddu with Jaggery: My friend’s grandmother always makes these with jaggery instead of sugar. It gives them a beautiful, caramel-like flavor.
• Spice Level: Add a tiny pinch of nutmeg along with the cardamom for a warmer, more complex flavor.

Serving Suggestions

These laddoos are wonderful on their own, but they also pair beautifully with a cup of masala chai or a glass of cold milk. They’re a delightful treat after a meal, or a perfect little pick-me-up during the day.

Storage Instructions

Store the laddoos in an airtight container in the refrigerator for up to 3 days. They tend to dry out a bit after that, so it’s best to enjoy them fresh!

FAQs

Let’s answer some common questions:

• How do I know when the laddu mixture is cooked enough? The mixture should start to come together and leave the sides of the pan. When you try to roll a small portion into a ball, it should hold its shape.
• Can I use sweetened condensed milk instead of boiled milk? You can, but it will make the laddoos very sweet. Reduce the amount of sugar accordingly.
• What is the best way to prevent the laddoos from becoming hard? Don’t overcook the mixture! And store them in an airtight container.
• Can I add nuts like cashews or almonds to this recipe? Absolutely! Roast and chop about ¼ cup of nuts and add them along with the cardamom.
• How long does it take to make these laddoos from start to finish? Prep time is about 2 minutes, and cooking time is around 10 minutes. So, about 12 minutes total!

Enjoy making these delicious Coconut Laddoos! I hope they bring a little sweetness to your day. Let me know in the comments if you try them and how they turn out!