Easy Coconut Ladoo Recipe – Condensed Milk & Desiccated Coconut

Last Updated on 2 months by Neha Deshmukh

Easy Coconut Ladoo Recipe – Condensed Milk & Desiccated Coconut

Hey everyone! If you’re craving a sweet little bite of happiness, you have to try these Coconut Ladoos. They’re unbelievably easy to make, require minimal ingredients, and are just…perfect. I first made these when I was a teenager, trying to impress my grandmother with my budding kitchen skills, and they’ve been a family favorite ever since! They’re especially great for festivals, gifting, or just a little afternoon treat with chai.

Why You’ll Love This Recipe

These ladoos are a winner for so many reasons! They come together incredibly quickly – seriously, from start to finish, you’re looking at about 20 minutes. Plus, the condensed milk shortcut means no fiddling with sugar syrup, which can be a little intimidating for some. They’re naturally gluten-free and vegetarian, and the coconut flavor is just divine. Honestly, what’s not to love?

Ingredients

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

• 145 ml Condensed Milk (about ½ cup + 1 tablespoon)
• 2.5 cups Desiccated Coconut (approximately 250g)
• 2 tablespoons Milk Powder (optional)
• Ghee (Clarified Butter), as needed for greasing

Ingredient Notes

Let’s talk ingredients for a sec! Using condensed milk is a total game-changer for quick ladoo making. It provides the sweetness and binding agent all in one.

Desiccated coconut comes in different textures – fine and coarse. I prefer using fine desiccated coconut for a smoother ladoo, but coarse works just as well if that’s what you have. It just gives a slightly more textured bite.

The milk powder is totally optional! It adds a little extra body and a slightly richer flavor, but you can absolutely skip it if you don’t have it on hand. These ladoos will still turn out beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a non-stick pan, add the condensed milk, 2.5 cups of desiccated coconut, and the milk powder (if you’re using it).
2. Place the pan over medium heat. Now, this is important – stir constantly! You don’t want anything to stick or burn. Keep stirring for about 4-5 minutes.
3. As you stir, the mixture will start to come together and form a non-sticky mass. You’ll know it’s ready when it starts pulling away from the sides of the pan and forms a soft dough.
4. Take the pan off the heat and let the mixture cool down slightly – just enough so you can handle it comfortably.
5. Grease your hands with a little ghee. This prevents the mixture from sticking to your palms.
6. Take a small portion of the mixture and shape it into a smooth, round ball. Repeat with the remaining mixture, aiming for roughly equal-sized ladoos.
7. Finally, roll each ladoo in the remaining desiccated coconut to coat it evenly.
8. Place the ladoos in mini muffin liners for a pretty presentation, or just arrange them on a plate.

Expert Tips

• Don’t Overcook: Overcooking will make the ladoos hard. You want a soft, pliable mixture.
• Constant Stirring is Key: Seriously, don’t walk away from the pan! Constant stirring prevents burning and ensures even cooking.
• Cool Slightly Before Shaping: If the mixture is too hot, it will be difficult to handle. Let it cool for a few minutes before greasing your hands and shaping the ladoos.

Variations

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

• Adjusting Sweetness: If you prefer less sweet ladoos, you can reduce the amount of condensed milk slightly.
• Using Different Types of Coconut: Try using a mix of fine and coarse desiccated coconut for a more interesting texture.
• No-Milk Powder Version: As mentioned before, completely skipping the milk powder works perfectly fine!
• Festive Adaptations: For Diwali, I love adding a tiny pinch of cardamom powder to the mixture. For Ganesh Chaturthi, you can decorate the ladoos with edible silver leaf (varak). My friend Priya always adds a drop of rose water for a beautiful fragrance!

Serving Suggestions

These ladoos are perfect on their own with a cup of hot chai. They also make a lovely addition to a festive platter or a sweet treat for guests. My kids love them as a little after-school snack.

Storage Instructions

Store the ladoos in an airtight container at room temperature for up to a week. They can also be stored in the refrigerator for up to two weeks, but they might become slightly firmer.

FAQs

Let’s answer some common questions:

• Can I use fresh coconut? While you can technically use fresh coconut, it’s much harder to get the right consistency. Desiccated coconut is definitely recommended for this recipe.
• How long do these ladoos stay fresh? They stay fresh for about a week at room temperature, or up to two weeks in the fridge.
• What if the mixture is too soft? If the mixture is too soft, add a tablespoon of desiccated coconut at a time and continue stirring until it reaches the right consistency.
• Can I add nuts or dry fruits? Absolutely! Chopped almonds, pistachios, or raisins would be delicious additions. Add them to the pan along with the condensed milk and coconut.
• Is milk powder essential for this recipe? Nope! It’s optional. The ladoos will still be delicious without it.

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