Easy Bread Coconut Balls Recipe – Indian Sweet Snack

Last Updated on 4 months by Neha Deshmukh

Easy Bread Coconut Balls Recipe – Indian Sweet Snack

Hey everyone! If you’re anything like me, you always have a loaf of bread hanging around, slowly getting a little stale. And honestly, sometimes the best treats come from using up what you already have! These Bread Coconut Balls are exactly that – a super simple, incredibly satisfying Indian sweet snack that’s perfect with a cup of chai. I first made these when my kids were little, and they’ve been a family favorite ever since. They’re so easy, even the little ones can help!

Why You’ll Love This Recipe

These little balls of goodness are seriously addictive. They’re quick to make – ready in under 15 minutes! – and require minimal ingredients. Plus, they’re a fantastic way to reduce food waste. But the best part? That delightful combination of sweet coconut, fragrant cardamom, and slightly crispy, soft bread. It’s comfort food at its finest.

Ingredients

Here’s what you’ll need to whip up a batch:

• 6 bread slices (brown sides removed and crushed) – about 80-100g
• 4 tbsp sugar – about 50g
• 0.5 tsp cardamom powder
• 4 tbsp coconut – about 30g
• As required milk – about 2-4 tbsp (start with 2 and add more as needed)
• As needed oil (for frying)

Ingredient Notes

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

• Cardamom: Don’t skimp on the cardamom! It really makes this recipe sing. Freshly ground is always best, but a good quality store-bought powder works too.
• Bread: I prefer using white bread for this recipe, as it gives a lovely soft texture. But you can definitely experiment! Just make sure to remove the crusts – they can make the balls a bit tough.
• Coconut: You can use either fresh or desiccated coconut. If using fresh, grate it finely. I personally love the slightly chewier texture of fresh coconut, but desiccated works perfectly well and is super convenient. About 30g of either will do nicely.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a mixing bowl, combine the crushed bread, sugar, cardamom powder, and coconut. Give it a good mix so everything is evenly distributed.
2. Now, gradually pour in the milk, mixing as you go. You want to form a firm, moldable dough. Don’t add too much milk at once, or the mixture will become sticky!
3. If the mixture does get too sticky, don’t panic! Just add a little more crushed bread to adjust the consistency.
4. Heat oil in a deep pan or kadai over medium heat. You want enough oil for the balls to float.
5. Shape the dough into small, bite-sized balls – about 1 inch in diameter. Carefully drop them into the hot oil.
6. Fry until golden brown and crisp on all sides. This usually takes about 3-5 minutes.
7. Remove the balls with a slotted spoon and drain them on paper towels.
8. Serve warm with a steaming cup of chai or coffee!

Expert Tips

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

• Don’t overcrowd the pan: Fry the balls in batches to ensure they cook evenly and stay crispy.
• Medium heat is key: Too high, and they’ll burn on the outside before cooking through. Too low, and they’ll absorb too much oil.
• Gentle handling: The balls are a little delicate, so be gentle when frying and transferring them.

Variations

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

• Vegan Adaptation: Simply use plant-based milk like almond or soy milk. It works beautifully!
• Gluten-Free Adaptation: Use your favorite gluten-free bread. You might need to adjust the amount of milk slightly, as gluten-free bread can sometimes be drier.
• Spice Level: If you really love cardamom, feel free to add a little more – up to ¾ tsp. A tiny pinch of nutmeg is also lovely.
• Festival Adaptations: These are perfect as an offering during Janmashtami or Ganesh Chaturthi! My grandmother always made a huge batch for these festivals.

Serving Suggestions

These are best enjoyed warm, straight from the frying pan! They’re amazing with:

• A cup of masala chai
• A glass of cold milk
• A scoop of vanilla ice cream (don’t judge – it’s delicious!)

Storage Instructions

If you happen to have any leftovers (which is unlikely!), store them in an airtight container at room temperature for up to 2 days. They might lose a little of their crispness, but they’ll still be tasty.

FAQs

Let’s answer some common questions:

• What type of bread works best for this recipe? White bread is my go-to, but you can experiment with other types. Just avoid anything too dense or crusty.
• Can I make these ahead of time? You can prepare the dough ahead of time and store it in the fridge for a few hours. Fry them just before serving for the best results.
• How do I prevent the balls from breaking while frying? Make sure the dough is firm enough and don’t overcrowd the pan. Gently lower the balls into the oil.
• Can I bake these instead of frying? While frying gives the best texture, you can bake them. Preheat your oven to 180°C (350°F) and bake for 15-20 minutes, or until golden brown. They won’t be as crispy, though.
• What is the best way to store leftover bread coconut balls? Store in an airtight container at room temperature for up to 2 days.

Enjoy these little bites of happiness! Let me know in the comments if you try them and how they turn out. Happy cooking!