Coconut Ladoo Recipe – Easy Indian Sweet Treats

Last Updated on 2 months by Neha Deshmukh

Coconut Ladoo Recipe – Easy Indian Sweet Treats

Hey everyone! If you’re looking for a super simple, utterly delicious Indian sweet that anyone can make, you’ve come to the right place. These Coconut Ladoos (or narial ladoo as my grandmother used to call them!) are a family favorite, and honestly, they disappear within minutes whenever I make them. They’re perfect for festivals, celebrations, or just a little something sweet with your evening chai. Let’s get started!

Why You’ll Love This Recipe

Seriously, what’s not to love? These ladoos require minimal ingredients, come together in under 20 minutes, and don’t even need any fussy syrup making! They’re wonderfully soft, subtly sweet, and packed with coconut flavor. Plus, they’re naturally gluten-free, making them a great option for many. I first made these when I was craving something sweet but didn’t want to spend hours in the kitchen, and they’ve been a go-to ever since.

Ingredients

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

• 400 grams sweetened condensed milk (about 1 ¾ cups)
• 350 grams unsweetened desiccated coconut (about 3 ½ cups)
• 1 teaspoon cardamom powder
• 0.25 cup desiccated coconut (for rolling)

Ingredient Notes

Okay, let’s talk ingredients for a sec! Using good quality condensed milk really makes a difference – it should be smooth and creamy. I usually go for a well-known brand.

And about the desiccated coconut… you’ll find two main types: fine and coarse. I prefer using fine desiccated coconut for a smoother ladoo texture. If you only have coarse, that’s totally fine, but the ladoos might have a slightly more textured bite. Freshly grated coconut can be used, but it will significantly reduce the shelf life and make the ladoos softer.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously easy.

1. First, in a good-sized mixing bowl, combine the sweetened condensed milk, desiccated coconut, and cardamom powder.
2. Now, get in there with your hands (it’s the best way!) and mix everything really thoroughly. You want a smooth, uniform dough to form. It might seem a little crumbly at first, but keep working it, and it will come together.
3. Once you have a nice dough, divide it into 10-12 equal portions. I like to use a spoon to scoop out roughly equal amounts.
4. Roll each portion tightly into a ball. Don’t worry if they’re not perfectly round – rustic is charming!
5. Finally, coat each ladoo generously with the reserved desiccated coconut. This gives them that lovely finishing touch and makes them easier to handle.
6. Let the ladoos set at room temperature for about 15 minutes before serving. This helps them firm up a bit.

Expert Tips

• Don’t overmix the dough! Once it comes together, stop mixing. Overmixing can make the ladoos tough.
• If the mixture feels too sticky, pop it in the fridge for 10-15 minutes to firm up before rolling.
• For a neater look, lightly grease your palms with a little ghee or oil before rolling the ladoos.

Variations

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

• Vegan Adaptation: Swap the condensed milk for a thick coconut cream and use maple syrup to adjust the sweetness to your liking.
• Gluten-Free: This recipe is naturally gluten-free, but always double-check your condensed milk label to be sure!
• Spice Level: My friend Priya adds a tiny pinch of nutmeg to her ladoos – it adds a lovely warmth. Feel free to experiment!
• Festival Adaptations: These are amazing for Diwali, Ganesh Chaturthi, or any festive occasion. You can even add edible silver leaf (varak) for a more celebratory look.

Serving Suggestions

These ladoos are wonderful on their own with a cup of chai. They also pair beautifully with a glass of cold milk or a scoop of vanilla ice cream (don’t judge!). I love packing them in little boxes as gifts for friends and family.

Storage Instructions

Store the ladoos in an airtight container at room temperature for up to 5 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 make these ladoos ahead of time?

Absolutely! You can make them a day or two in advance. Just store them in an airtight container.

2. What is the best way to prevent the ladoos from becoming dry?

Make sure to store them in an airtight container. Adding a tiny drop of ghee to the mixture can also help keep them moist.

3. Can I add nuts to this recipe? If so, which ones work best?

Yes, definitely! Cashews, almonds, and pistachios are all fantastic additions. Chop them finely and add them to the mixture along with the coconut.

4. My ladoo mixture is too sticky, what should I do?

Pop it in the fridge for 10-15 minutes to firm up. You can also add a tablespoon or two of desiccated coconut to absorb some of the moisture.

5. Can I use coconut milk instead of condensed milk?

While you can try, it won’t give you the same result. Coconut milk doesn’t have the same binding properties as condensed milk, and the ladoos will likely be too soft and crumbly. Condensed milk is really key to getting the right texture.

Enjoy making (and eating!) these delicious Coconut Ladoos. Let me know how they turn out in the comments below!