Easy Coconut Ladoo Recipe – Almond & Condensed Milk Sweet

Last Updated on 4 months by Neha Deshmukh

Easy Coconut Ladoo Recipe – Almond & Condensed Milk Sweet

Hey everyone! If you’re looking for a sweet treat that’s unbelievably easy to make, you’ve come to the right place. These Coconut Ladoos are a family favorite – I first made them years ago when I was craving something quick and festive, and they’ve been a hit ever since! They require minimal ingredients and even less effort, making them perfect for beginners or when you just need a little something sweet in your life. Let’s get started!

Why You’ll Love This Recipe

These ladoos are seriously addictive. They’re perfectly sweet, wonderfully chewy, and packed with coconut and almond flavor. Plus, they come together in under 15 minutes! Seriously, from start to finish, you’re looking at just 10 minutes of cooking time. They’re fantastic for festivals, gifting, or just a little self-care.

Ingredients

Here’s what you’ll need to make about 12 delicious ladoos:

• 1 cup sweetened condensed milk (approx. 240ml)
• 1 cup desiccated coconut (approx. 100g)
• 12 raw almonds (approx. 15g)
• 1 tsp butter or ghee

Ingredient Notes

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

• Ghee vs. Butter: Traditionally, ghee is used in Indian sweets for its lovely aroma and flavor. But honestly? Butter works just as well if that’s what you have on hand. I sometimes use salted butter for a little extra something.
• Condensed Milk Quality: A good quality condensed milk will give you the best results. Look for one that’s nice and thick.
• Desiccated Coconut – Fine vs. Coarse: I prefer using fine desiccated coconut for a smoother ladoo texture. Coarse coconut will give it a bit more bite, which is also nice! It really comes down to personal preference.

Step-By-Step Instructions

Alright, let’s make some ladoos!

1. First, heat the butter or ghee in a nice, heavy-bottomed pan. Add the chopped almonds and toast them until they turn golden brown and fragrant. Keep a close eye on them – they burn quickly! Once toasted, set them aside.
2. Now, add the condensed milk and desiccated coconut to the same pan. Give it a good mix to combine everything.
3. Turn the heat to low and cook for about 8-10 minutes. Stir constantly! This is important to prevent sticking and burning. You’ll notice the mixture starts to thicken and come together, eventually forming a dough-like consistency.
4. Once it’s thickened, stir in the toasted almonds. Let the mixture cool down slightly – it’ll be easier to handle when it’s not piping hot.
5. Grease your hands with a little butter or ghee (this is key!). Take a small portion of the mixture and roll it between your palms to form a smooth ladoo.
6. Finally, roll the ladoo in some extra desiccated coconut to coat it evenly. Repeat with the remaining mixture.

Expert Tips

• Don’t Overcook: Overcooking will make the ladoos hard. You want a soft, pliable dough.
• Cooling is Crucial: Letting the mixture cool slightly before shaping makes it much easier to work with.
• Grease Generously: Seriously, don’t skimp on the ghee or butter on your hands! It prevents the mixture from sticking.

Variations

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

• Vegan Adaptation: Swap the condensed milk for a thick coconut cream. You might need to adjust the cooking time slightly. My friend Priya swears by this version!
• Nut-Free Adaptation: If you have nut allergies, simply replace the almonds with sunflower seeds or pumpkin seeds.
• Spice Level: Add a pinch of cardamom powder (about ¼ tsp) to the mixture for a warm, fragrant twist. My grandmother always added cardamom to her ladoos.
• Festival Adaptations: These are perfect for Diwali or Ganesh Chaturthi! You can even add a few saffron strands for a festive touch.

Serving Suggestions

These ladoos are delicious on their own with a glass of milk or a cup of chai. They also make a lovely addition to a festive platter.

Storage Instructions

Store the ladoos in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week. They tend to get a little softer over time, but they’re still delicious!

FAQs

Let’s answer some common questions:

• How do I prevent the ladoos from becoming too dry? Make sure you don’t overcook the mixture. Also, storing them in an airtight container is essential.
• Can I use roasted almonds instead of raw? Yes, you can! Just be mindful that roasted almonds will have a slightly different flavor.
• What is the shelf life of these ladoos at room temperature? About 4 days, but they’re best enjoyed fresh!
• Can I add other nuts or dried fruits to this recipe? Absolutely! Cashews, pistachios, raisins, or chopped dates would all be delicious additions.
• What is the best way to grease my hands to shape the ladoos? Generously! Use a good amount of butter or ghee to prevent the mixture from sticking.

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