Easy Coconut Ladoo Recipe – Traditional Indian Sweet Treats

Last Updated on 2 months by Neha Deshmukh

Easy Coconut Ladoo Recipe – Traditional Indian Sweet Treats

Hey everyone! If you’re craving a little sweetness and a taste of tradition, you’ve come to the right place. Today, I’m sharing my go-to recipe for Coconut Ladoo – those delightful little Indian sweet balls that just melt in your mouth. I first made these with my grandmother, and honestly, they bring back the warmest memories. They’re surprisingly easy to make, and perfect for festivals, celebrations, or just a cozy afternoon treat. Let’s get started!

Why You’ll Love This Recipe

These Coconut Ladoos are more than just a sweet treat; they’re a little piece of Indian culture. They’re wonderfully fragrant, subtly sweet, and have a lovely, slightly chewy texture. Plus, they require minimal ingredients and effort – perfect for when you want something delicious without spending hours in the kitchen. Seriously, if you’re looking for an easy Indian dessert, this is it!

Ingredients

Here’s what you’ll need to make these yummy ladoos:

• 1 cup desiccated coconut (approximately 100g)
• ½ cup condensed milk (approximately 120ml)
• 1 teaspoon ghee (approximately 5ml)
• ⅛ teaspoon cardamom powder (approximately 0.5g)

Ingredient Notes

Let’s talk ingredients for a sec! Getting the right ones makes all the difference.

• Ghee: Don’t skimp on the ghee! Good quality ghee adds a beautiful richness and flavor. Traditionally, homemade ghee is best, but a good store-bought brand works wonderfully too.
• Desiccated Coconut: You can find desiccated coconut in different textures – fine or coarse. I prefer fine desiccated coconut for a smoother ladoo, but coarse works just as well if that’s what you have.
• Cardamom: Cardamom is a staple in Indian sweets, and its flavor is amazing. In South India, they often use a slightly higher quantity of cardamom, so feel free to adjust to your preference! Freshly ground cardamom is always best, but powdered works perfectly fine.

Step-By-Step Instructions

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

1. First, heat 1 teaspoon of ghee in a pan over low-medium heat. Add the desiccated coconut and sauté for about 2 minutes. Keep stirring so it doesn’t burn! You want it to be lightly golden and fragrant.
2. Now, pour in the condensed milk. Reduce the heat to low and cook the mixture, stirring constantly, until it thickens into a dough-like consistency. This usually takes around 5-7 minutes. Be patient – it will come together!
3. Add the cardamom powder and the remaining ghee. Mix well and cook for another 30 seconds. This helps bloom the cardamom flavor.
4. Turn off the heat and let the mixture cool slightly. Once it’s cool enough to handle, gently knead it to form a smooth dough. Don’t over-knead it, though!
5. Grease your palms with a little ghee (this is important!). Take a small portion of the mixture and shape it into a lemon-sized ball. Repeat with the remaining mixture.
6. Finally, roll each ladoo in desiccated coconut for a nice textured finish.
7. Place the ladoos in cupcake liners or on a plate and let them set for about 30 minutes before serving.

Expert Tips

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

• Don’t Overcook: Overcooking the mixture will result in hard ladoos. Keep a close eye on it and stop cooking as soon as it forms a dough.
• Grease Your Hands: Seriously, grease your palms well! This prevents the mixture from sticking and makes shaping the ladoos much easier.
• Cool Completely: Letting the ladoos cool completely helps them firm up and hold their shape.

Variations

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

• Vegan Adaptation: For a vegan version, substitute the ghee with coconut oil and use vegan condensed milk (made from coconut or other plant-based milks).
• Adjusting Sweetness: If you prefer less sweet ladoos, reduce the amount of condensed milk slightly.
• Nutty Variations: My friend loves adding chopped pistachios or almonds to the mixture for a little crunch. About ¼ cup of chopped nuts works perfectly.
• Festival Adaptations: During Diwali, I sometimes add a tiny pinch of saffron to the mixture for a beautiful color and aroma. For Ganesh Chaturthi, I make smaller ladoos as offerings.

Serving Suggestions

These ladoos are delicious on their own with a cup of chai! They also make a lovely addition to any Indian sweets platter. I often pack them for picnics or give them as gifts.

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 slightly firmer.

FAQs

Let’s answer some common questions:

• How do I prevent the ladoos from becoming too dry? Don’t overcook the mixture and store them in an airtight container.
• Can I make these ladoos ahead of time? Absolutely! They actually taste better after a day or two as the flavors meld together.
• What is the best type of condensed milk to use? Regular sweetened condensed milk works best.
• Can I add other flavors like rosewater or saffron? Yes, definitely! A few drops of rosewater or a pinch of saffron can add a lovely floral or aromatic touch.
• How can I tell when the mixture is the right consistency? The mixture should come together and form a soft, pliable dough that holds its shape when you press it. It shouldn’t be sticky or too crumbly.

Enjoy making these delicious Coconut Ladoos! I hope they bring as much joy to your kitchen as they do to mine. Let me know how they turn out in the comments below!