Raspberry Coconut Ladoo Recipe – Easy Indian Dessert Bites

Last Updated on 2 months by Neha Deshmukh

Raspberry Coconut Ladoo Recipe – Easy Indian Dessert Bites

Hey everyone! If you’re anything like me, you’re always on the lookout for a sweet treat that’s both delicious and relatively quick to make. These Raspberry Coconut Ladoo are exactly that! I first stumbled upon this recipe when I was craving something festive but didn’t have a ton of time. They’ve become a regular in my kitchen ever since – perfect for a little afternoon pick-me-up or a sweet ending to a meal.

Why You’ll Love This Recipe

These ladoos are seriously addictive! They’re chewy, sweet, and have a lovely burst of raspberry flavor that perfectly complements the coconut. Plus, they require minimal cooking – honestly, it’s more assembly than cooking! They’re a fantastic way to enjoy a taste of India with a fun, fruity twist. And let’s be real, who doesn’t love a good ladoo?

Ingredients

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

• 2 cups unsweetened desiccated coconut
• 1 cup raw cashews
• ½ cup dried dates (about 10-12, pitted)
• 1 cup frozen raspberries
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Ingredient Notes

Let’s talk ingredients for a sec! Desiccated coconut is the star here – it gives these ladoos their signature texture. Make sure you use unsweetened desiccated coconut, so you can control the sweetness.

Raw cashews add a lovely richness and help bind everything together. You can also use roasted cashews for a slightly different flavor profile, but raw work best for the texture.

And the raspberries? Don’t be afraid to experiment with other berries! But the slight tartness of raspberries really cuts through the sweetness beautifully. Frozen raspberries work best as they help with binding, but I’ll answer some questions about fresh ones later.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, add the desiccated coconut, cashews, and dates to your food processor. Pulse it a few times to get everything nicely broken down.
2. Now, add the frozen raspberries, vanilla extract, and salt.
3. Pulse, pulse, pulse! You’ll want to keep pulsing until the mixture starts to come together and stick when you pinch it. It might take a minute or two, and you might need to scrape down the sides of the food processor a couple of times.
4. Once it’s holding together, it’s time to get your hands dirty! Take a tablespoon-sized amount of the mixture and roll it into a ball. Repeat until all the mixture is used.
5. If you like, roll the ladoos in extra desiccated coconut for a pretty coating. This is totally optional, but it adds a nice touch!
6. Finally, pop them in the fridge for about 30 minutes to firm up. This helps them hold their shape.

Expert Tips

• Don’t over-process the mixture! You want some texture, not a paste.
• If the mixture is too dry and not coming together, add a tiny splash of water (like, a teaspoon at a time) until it reaches the right consistency.
• A good food processor is your friend here. It makes the whole process so much easier.

Variations

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

• Vegan Adaptation: Swap the vanilla extract for maple syrup – about a tablespoon should do the trick!
• Gluten-Free: These are naturally gluten-free, which is fantastic!
• Spice Level: These are naturally mild, but a pinch of cardamom powder would be lovely.
• Festival Adaptations: These are perfect for gifting during Janmashtami or Diwali. My aunt always makes a huge batch for Diwali and everyone loves them!

Serving Suggestions

These Raspberry Coconut Ladoo are delicious on their own with a cup of chai. They also make a lovely addition to a dessert platter. My kids love them as a little after-school snack.

Storage Instructions

Store these ladoos in an airtight container in the refrigerator for up to a week. They also freeze well – just pop them in a freezer-safe bag or container for up to a month.

FAQs

Let’s answer some common questions!

Can I use fresh raspberries instead of frozen? You can, but frozen raspberries help bind the ladoo better. If using fresh, you might need to reduce the quantity slightly and add a tablespoon of coconut milk or water to help it come together.

Can I add other nuts like almonds or pistachios? Absolutely! Feel free to experiment with your favorite nuts. About ¼ cup of chopped almonds or pistachios would be a lovely addition.

How long do these ladoos stay fresh? They’ll stay fresh in the fridge for up to a week, or in the freezer for up to a month.

What is the best way to process the dates for a smooth texture? Make sure your dates are soft! If they’re a bit dry, soak them in warm water for 10-15 minutes before adding them to the food processor.

Can I make these ladoos ahead of time? Yes! You can make them a day or two in advance and store them in the fridge. They actually taste even better after a day or so, as the flavors have time to meld.