Coconut Laddu Recipe – Easy Indian Sweet with Cardamom & Nuts

Last Updated on 4 months by Neha Deshmukh

Coconut Laddu Recipe – Easy Indian Sweet with Cardamom & Nuts

Hey everyone! If you’re looking for a sweet treat that’s both incredibly delicious and surprisingly easy to make, you’ve come to the right place. Coconut ladoos are a classic Indian sweet, and honestly, they’re one of the first things I ever learned to make with my grandmother. They’re perfect for festivals, celebrations, or just when you need a little something sweet with your chai. Let’s get started!

Why You’ll Love This Recipe

These coconut ladoos are special for so many reasons. They require minimal ingredients, come together in under 30 minutes, and don’t need any complicated techniques. Plus, the aroma of cardamom and toasted nuts is just heavenly! They’re naturally gluten-free and can easily be made vegan, making them a crowd-pleaser for almost everyone.

Ingredients

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

• 2 cups desiccated coconut (approximately 200g)
• ?? cup sugar (approximately 100-150g – adjust to your sweetness preference)
• 1 cup milk (240ml)
• ?? teaspoon cardamom powder (approximately ½ – 1 tsp, depending on taste)
• 10-12 cashews or pistachios (optional, for garnish)
• 1 teaspoon ghee (or coconut oil for vegan ladoos – about 5ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Desiccated Coconut: Types & Quality

You’ll find both sweetened and unsweetened desiccated coconut. I prefer unsweetened so I can control the sugar level, but sweetened works too – just reduce the amount of sugar you add. Look for fresh, fragrant coconut; it really impacts the final flavour.

Sugar: Adjusting Sweetness Levels

I usually use granulated sugar, but you can experiment with powdered sugar for a smoother texture. Start with ½ cup and taste as you go – you can always add more!

Milk: Dairy vs. Plant-Based Options

Full-fat milk gives the richest flavour, but any kind of milk works. For a vegan version, almond milk, oat milk, or coconut milk are all fantastic choices. Coconut milk will give a subtle coconutty boost!

Cardamom: Freshly Ground vs. Powder

Freshly ground cardamom is always best – the flavour is so much more vibrant. But good quality cardamom powder works perfectly well if you’re short on time.

Ghee vs. Coconut Oil: Flavor & Dietary Considerations

Ghee adds a lovely traditional flavour, but coconut oil is a great vegan alternative and complements the coconut beautifully.

Nuts: Regional Variations & Substitutions

Cashews and pistachios are classic, but you can use almonds, walnuts, or even a mix! My aunt always adds a few chopped pecans – they’re delicious. Feel free to get creative!

Step-By-Step Instructions

Alright, let’s make some ladoos!

1. First, if you’re using nuts, toast them in ghee or oil until they’re golden brown and fragrant. Set them aside to cool. This step really brings out their flavour.
2. In a good, heavy-bottomed pan, combine the desiccated coconut, sugar, and milk. Give it a good mix to make sure everything is well combined.
3. Now, the important part: cook it on medium heat, stirring constantly. This prevents sticking and ensures even cooking. Keep stirring until the mixture starts to thicken and come together.
4. Continue cooking and stirring until the mixture forms a moist, non-sticky mass. It should hold its shape when you press it together. This usually takes about 8-10 minutes.
5. Take the pan off the heat and add the cardamom powder and toasted nuts (if using). Mix well to distribute everything evenly.
6. Let the mixture cool slightly – just enough so you can handle it comfortably. While it’s still warm, shape it into small, round balls (about 1-inch in diameter).
7. If you like, roll the ladoos in extra desiccated coconut for a pretty finish.
8. Finally, let the ladoos cool completely on a plate before storing them.

Expert Tips

A few little secrets to ladoo success!

Achieving the Perfect Laddu Consistency

The key is to cook the mixture until it’s just right. It should come together easily and hold its shape, but not be dry and crumbly.

Preventing Ladoos from Crumbling

If your mixture seems too dry, add a tablespoon of milk at a time until it comes together.

Toasting Nuts for Enhanced Flavor

Don’t skip toasting the nuts! It makes a huge difference in flavour. Watch them carefully, as they can burn quickly.

Working with Warm Coconut Mixture

The mixture is easiest to shape when it’s warm. If it cools down too much, it will become difficult to work with.

Variations

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

Vegan Coconut Laddu

Simply substitute the ghee with coconut oil. It’s that easy!

Gluten-Free Coconut Laddu

This recipe is naturally gluten-free, so no changes needed!

Adjusting Spice Level (Cardamom)

If you love cardamom, feel free to add a little more. Or, for a different flavour profile, try a pinch of nutmeg or saffron.

Festival Adaptations (Diwali, Ganesh Chaturthi)

These ladoos are perfect for offering during festivals. You can decorate them with edible silver leaf (varak) for a festive touch.

Sugar-Free Coconut Laddu

Use a sugar substitute like erythritol or stevia, adjusting the quantity according to the package instructions.

Serving Suggestions

Coconut ladoos are delicious on their own, but they’re also lovely with a cup of hot chai or a glass of cold milk. They make a wonderful after-dinner treat or a sweet snack any time of day.

Storage Instructions

Store the cooled ladoos in an airtight container at room temperature. They’ll stay fresh for up to a week. In warmer climates, you can store them in the refrigerator to prevent them from melting.

FAQs

Got questions? I’ve got answers!

How long do Coconut Ladoos stay fresh?

They’ll stay fresh for about a week at room temperature, or longer in the fridge.

Can I make these ladoos ahead of time?

Absolutely! They actually taste even better after a day or two, as the flavours meld together.

What if my ladoo mixture is too dry?

Add a tablespoon of milk at a time until it comes together.

Can I use fresh coconut instead of desiccated coconut?

You can, but it’s a bit more work. You’ll need to grate the fresh coconut and then cook it for a longer time to remove the excess moisture.

What is the best way to store Coconut Ladoos in hot weather?

Store them in an airtight container in the refrigerator.

Can I add other dry fruits to this recipe?

Definitely! Raisins, chopped dates, or even candied fruit would be delicious additions.