Coconut Ladoo Recipe – Easy Indian Sweet with Condensed Milk

Last Updated on 4 months by Neha Deshmukh

Coconut Ladoo Recipe – Easy Indian Sweet with Condensed Milk

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and sometimes you just need a little something traditional and comforting. These Coconut Ladoos are exactly that – little balls of happiness that are surprisingly easy to make. I first made these for Diwali a few years ago, and they’ve been a family favourite ever since! They’re perfect for festivals, celebrations, or just a cozy afternoon treat with chai.

Why You’ll Love This Recipe

These ladoos are special because they come together so quickly! No complicated techniques, no long ingredient lists – just simple, delicious goodness. Plus, the condensed milk gives them a lovely, soft texture that melts in your mouth. They’re a fantastic introduction to Indian sweets if you’re new to making them, and even seasoned cooks will appreciate how straightforward this recipe is.

Ingredients

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

• 4 cups grated coconut (approximately 400g)
• 0.5 cup dairy milk whitener (approximately 50g)
• 1 tin (400g) sweetened condensed milk
• 1 tbsp ghee or butter (about 15ml)
• 0.5 tsp cardamom powder (about 2.5g)
• Few tbsp desiccated coconut for rolling

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make all the difference:

• Ghee is key: Seriously, don’t skip the ghee (clarified butter)! It adds a beautiful richness and flavour that you just won’t get with oil. If you don’t have ghee, unsalted butter works in a pinch.
• Coconut Choice: I prefer using grated coconut – it gives a lovely texture. You can use desiccated coconut for the ladoos themselves if you like, but I find the grated version holds its shape better.
• Condensed Milk Magic: The condensed milk is what really binds everything together and gives these ladoos their signature soft, melt-in-your-mouth texture. Don’t try to reduce the amount too much, or they might crumble!

Step-By-Step Instructions

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

1. Heat 1 tablespoon of ghee in a heavy-bottomed pan. Add the 4 cups of grated coconut and sauté on low heat for about 4 minutes. Keep stirring so it doesn’t burn! You want the coconut to be lightly toasted and fragrant.
2. Now, stir in the 0.5 cup of dairy whitener and the entire tin of sweetened condensed milk. Cook on low flame for 8-10 minutes, stirring constantly. This is important! You want the mixture to thicken and start pulling away from the sides of the pan. It will take a little patience, but trust me, it’s worth it.
3. Once the mixture is nice and thick, mix in the 0.5 teaspoon of cardamom powder. Give it a good stir to distribute the flavour evenly.
4. Take the pan off the heat and let the mixture cool slightly – just enough so you can handle it without burning your hands.
5. Grease your hands lightly with a little ghee or water (this prevents sticking!). Take a small portion of the mixture and shape it into a small, round ladoo.
6. Roll each ladoo in desiccated coconut, making sure it’s fully coated.
7. Place the ladoos in an airtight container. For longer freshness, refrigerate them.

Expert Tips

A few little things I’ve learned over the years:

• Don’t Overcook: Overcooking will make the ladoos hard. You want a soft, pliable mixture.
• Stir, Stir, Stir: Seriously, constant stirring is your friend here. It prevents burning and ensures even cooking.
• Cool Slightly: Letting the mixture cool a bit makes it much easier to shape into ladoos.

Variations

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

• Vegan Adaptation: Use plant-based milk whitener and vegan ghee (or coconut oil) for a delicious vegan version. My friend, Priya, swears by using coconut oil – it adds a lovely subtle coconut flavour!
• Gluten-Free: These ladoos are naturally gluten-free, so everyone can enjoy them!
• Spice Level: This recipe is mildly spiced, but you can add a tiny pinch of nutmeg for a warmer flavour.
• Festival Adaptations: These are perfect for Ganesh Chaturthi, Diwali, or Onam. They’re a traditional offering and a delightful treat for guests.

Serving Suggestions

These ladoos are wonderful on their own, but they’re even better with a cup of hot chai! They also make a lovely addition to a festive platter with other Indian sweets.

Storage Instructions

Store the ladoos in an airtight container at room temperature for up to 3-4 days. For longer freshness, refrigerate them for up to a week.

FAQs

Let’s tackle some common questions:

• How do I prevent the ladoos from becoming sticky? Make sure you cook the mixture long enough so it thickens properly. Also, ensure your hands are well-greased when shaping them.
• Can I use fresh coconut instead of grated coconut? Yes, you can! You’ll need about 2 cups of grated fresh coconut.
• What is the best way to grease my hands when shaping the ladoos? A little ghee or water works perfectly. Just a very light coating is enough.
• Can I add nuts like cashews or almonds to this recipe? Absolutely! Add about ¼ cup of chopped nuts to the mixture along with the cardamom powder.
• How long do these ladoos stay fresh? They stay fresh for 3-4 days at room temperature and up to a week in the refrigerator.