Easy Coconut Ladoo Recipe – Vegan Indian Sweet with Cardamom & Nuts

Last Updated on 6 months ago by Neha Deshmukh

Easy Coconut Ladoo Recipe – Vegan Indian Sweet with Cardamom & Nuts

Introduction

Oh, ladoos! These little balls of goodness just scream celebration, don’t they? I remember making these for the first time with my grandmother, and the sweet aroma of roasting coconut still brings back such warm memories. This recipe is a simplified version of her classic, and the best part? It’s completely vegan and surprisingly easy to make. Perfect for festivals, gifting, or just a little sweet treat with your evening chai. Let’s get started!

Why You’ll Love This Recipe

This Coconut Ladoo recipe is a winner for so many reasons. It’s quick – ready in under 15 minutes! It requires minimal ingredients, most of which you might already have in your pantry. Plus, it’s naturally gluten-free and vegan, making it a great option for those with dietary restrictions. But most importantly, it’s utterly delicious – soft, fragrant, and perfectly sweet.

Ingredients

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

• 2 cups sweetened coconut flakes
• 1 tbsp vegan ghee or coconut oil
• 0.5 cup coconut milk (about 120ml)
• 0.5 cup sugar (about 100g)
• 2 tbsp almond flour (about 15g)
• 2 tbsp mixed chopped nuts (cashews, almonds, pistachios work well)
• 0.5 tsp cardamom powder (about 2.5g)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Sweetened Coconut Flakes: Quality & Texture
Using good quality sweetened coconut flakes is key. Look for flakes that are plump and fragrant, not dry and brittle. The texture will really impact the final ladoo.

Vegan Ghee vs. Coconut Oil: Flavor Profiles
You can use either vegan ghee or coconut oil. Vegan ghee will give a richer, more traditional flavor, while coconut oil will impart a subtle coconut taste. I often use coconut oil for a lighter, fresher ladoo.

Coconut Milk: Full-Fat vs. Light
Full-fat coconut milk will give you a richer, creamier ladoo. Light coconut milk will work in a pinch, but the texture might be slightly drier.

Cardamom Powder: Freshly Ground vs. Store-Bought
Freshly ground cardamom is always best! The aroma is so much more vibrant. But good quality store-bought cardamom powder works well too.

Almond Flour: A Binding Agent & Nutritional Boost
Almond flour helps bind the ladoos together. It also adds a lovely nutty flavor and a bit of extra nutrition.

Mixed Chopped Nuts: Regional Variations & Preferences
Feel free to get creative with your nuts! Cashews, almonds, pistachios, even walnuts work beautifully. My family loves a mix of cashews and pistachios for the color and flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind your sweetened coconut flakes into a fine powder using a mixer grinder. You want it to be almost like flour.
2. Heat the vegan ghee or coconut oil in a nonstick pan over medium heat. Add the coconut powder and roast for about 2 minutes, stirring constantly. This step is crucial for developing that lovely roasted coconut flavor.
3. Pour in the coconut milk and cook for another 2-3 minutes, stirring continuously, until the coconut milk is fully absorbed.
4. Now, add the sugar, cardamom powder, and chopped nuts. Keep stirring! You’ll want to cook this for about 4-5 minutes, until the sugar dissolves and the mixture starts to come together into a cohesive dough.
5. If the mixture seems a little too crumbly and isn’t binding, add the almond flour, one tablespoon at a time, and mix well.
6. Remove the pan from the heat and let the mixture cool slightly – just enough so you can handle it comfortably.
7. Grease your palms with a little coconut oil. This prevents the mixture from sticking. Take a tablespoon or cookie scoop of the mixture and shape it into a round ball.
8. Roll the ladoos in extra coconut powder to coat them evenly.
9. Finally, refrigerate the ladoos for about 15 minutes to help them set. And that’s it!

Expert Tips

A few little secrets to ladoo success:

Achieving the Perfect Ladoo Consistency
The key is to cook the mixture long enough for the sugar to dissolve and the coconut to bind. Don’t rush this step!

Roasting the Coconut: Avoiding Burning
Keep the heat on medium and stir constantly to prevent the coconut from burning. Burnt coconut will ruin the flavor.

Working with the Dough: Preventing Stickiness
Greasing your palms with coconut oil is a lifesaver! It makes shaping the ladoos so much easier.

Cooling & Setting: The Right Temperature & Time
Letting the mixture cool slightly before shaping is important. If it’s too hot, it will be difficult to handle. Refrigerating them for 15 minutes helps them hold their shape.

Variations

Let’s get creative!

Vegan Adaptation (Already Vegan!)
Woohoo! This recipe is already 100% vegan.

Gluten-Free Adaptation (Naturally Gluten-Free)
Yep, naturally gluten-free too!

Spice Level: Adjusting Cardamom Intensity
If you love cardamom, feel free to add a little more! Start with ½ tsp and adjust to your taste.

Festival Adaptations: Gifting & Special Occasions
These ladoos are perfect for gifting during festivals like Diwali or Holi. Package them in pretty boxes or wrap them in colorful paper.

Nut-Free Option: Substituting Seeds
If you have a nut allergy, you can substitute the chopped nuts with seeds like sunflower seeds or pumpkin seeds.

Serving Suggestions

These ladoos are delicious on their own, but they also pair beautifully with a cup of masala chai or a glass of cold milk. They’re a perfect little sweet treat to enjoy any time of day.

Storage Instructions

Store the ladoos in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Got questions? I’ve got answers!

What is the shelf life of these Coconut Ladoos?
They’re best enjoyed within 3 days at room temperature, but will keep for up to a week in the fridge.

Can I make these ladoos ahead of time?
Absolutely! You can make them a day or two in advance and store them in the refrigerator.

What if my ladoo mixture is too dry?
Add a teaspoon of coconut milk at a time until it comes together.

Can I use desiccated coconut instead of sweetened coconut flakes?
You can, but you’ll need to add a little extra sugar to compensate for the lack of sweetness.

How can I make these ladoos more visually appealing?
Roll them in different toppings like chopped pistachios, silver leaf (vark), or colorful sprinkles!