Sesame Coconut Laddu Recipe – Easy Indian Sweet Treats

Last Updated on 2 months by Neha Deshmukh

Sesame Coconut Laddu Recipe – Easy Indian Sweet Treats

Hey everyone! If you’re looking for a sweet treat that’s both incredibly delicious and surprisingly easy to make, you’ve come to the right place. I remember the first time I made these Sesame Coconut Ladoos – it was for Diwali, and I was a little intimidated. But honestly? They turned out amazing, and now they’re a family favorite! These little balls of goodness are perfect for festivals, celebrations, or just a little something sweet with your evening chai.

Why You’ll Love This Recipe

These ladoos are special. They’re not overly sweet, have a lovely nutty flavor from the sesame seeds and almonds, and a wonderful texture. Plus, they come together pretty quickly – perfect when you’re short on time but craving something homemade. They’re a delightful blend of textures and flavors that will leave you wanting more!

Ingredients

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

• 50 grams butter
• ½ cup semolina or taystee wheat
• ⅓ cup desiccated coconut
• 1 tsp sesame seeds
• ⅓ cup powdered milk
• 1 tbsp almond powder
• ¼ tsp ground cardamom
• ⅛ tsp nutmeg
• ⅓ cup condensed milk
• 1 tbsp fresh cream
• ½ cup desiccated coconut (for decorating)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Semolina/Taystee Wheat: I love using Taystee wheat for a slightly different texture – it gives the ladoos a lovely, slightly grainy bite. But regular semolina (rava) works beautifully too!
• Desiccated Coconut: Make sure you use desiccated coconut, not shredded. Desiccated is finer and blends better into the ladoos.
• Sesame Seeds: Toasting these is key. It brings out their nutty flavor and adds a wonderful aroma. Don’t skip this step!
• Cardamom: Cardamom is a staple in Indian sweets, and it really elevates the flavor. You can adjust the amount to your liking – some people prefer a stronger cardamom flavor. In my family, my grandmother always added a little extra!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s toast those sesame seeds. Pop them in a dry pan over medium heat and toast until they’re lightly browned and fragrant. Set them aside to cool.
2. Next, do the same with the desiccated coconut. Toast it separately until it’s golden brown. Remember to reserve ½ cup for coating the ladoos later.
3. Now, in the same pan, melt the butter over low heat. Add the semolina (or Taystee wheat) and cook for 6-8 minutes, stirring constantly. This is important – you don’t want it to burn!
4. Remove the pan from the heat. This is where the magic happens! Mix in the powdered milk, condensed milk, toasted sesame seeds, ⅓ cup of the toasted coconut, cardamom, almond powder, nutmeg, and fresh cream. Mix everything really well until it’s all combined.
5. Let the mixture cool slightly. Once it’s cool enough to handle, divide it into 16 equal portions.
6. Now, take a portion and gently compact it tightly in the palms of your hands. Roll it into a smooth ball. Repeat with the remaining mixture.
7. Finally, roll each ladoo in the reserved toasted coconut, making sure it’s fully coated. If you’re feeling fancy, you can add a little food coloring to the coconut for a festive touch!

Expert Tips

• Don’t Overcook the Semolina: Overcooked semolina will make the ladoos dry and crumbly.
• Cool Completely: Letting the mixture cool completely before rolling makes it easier to shape the ladoos.
• Tighten Those Balls: Pressing the mixture firmly in your palms ensures the ladoos hold their shape.

Variations

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

• Vegan Adaptation: Easily make these vegan by using plant-based butter and cream! Coconut cream works beautifully.
• Gluten-Free: This recipe is naturally gluten-free, as long as you use pure semolina.
• Spice Level: Feel free to adjust the amount of cardamom to suit your taste. A pinch of saffron also adds a lovely flavor.
• Festival Adaptations: These are perfect for Diwali, Ganesh Chaturthi, or any festive occasion! My friend always makes a huge batch for Diwali and gifts them to everyone.

Serving Suggestions

These ladoos are delicious on their own, but they’re also lovely with a cup of chai or a glass of milk. They make a wonderful addition to any Indian sweets platter.

Storage Instructions

Store the ladoos in an airtight container at room temperature for up to a week. They actually taste even better after a day or two, as the flavors meld together!

FAQs

1. Can I use a different type of flour instead of semolina?

You can experiment with other flours, but semolina gives the best texture. Rice flour is a possible substitute, but the ladoos might be a bit more delicate.

2. How can I achieve a smoother texture for the ladoos?

Make sure you cook the semolina well and mix all the ingredients thoroughly. Using a good quality powdered milk also helps.

3. What is the best way to toast the coconut and sesame seeds without burning them?

Keep the heat on medium-low and stir frequently. They burn quickly, so keep a close eye on them!

4. Can these ladoos be made ahead of time? If so, how long will they stay fresh?

Yes! They can be made 3-4 days in advance. Just store them in an airtight container.

5. I don’t have almond powder, what can I substitute?

You can use cashew powder or even finely ground walnuts.

6. Can I add nuts like cashews or pistachios to this recipe?

Absolutely! Feel free to add chopped cashews, pistachios, or any other nuts you like to the mixture. It adds a lovely crunch!

Enjoy making (and eating!) these delicious Sesame Coconut Ladoos. I hope they bring a little sweetness to your day!