❤️ You’ll Love This Coconut Ladoo Recipe

It requires only 6 ingredients (2 of them are main, rest are optional). The coconut ladoo mixture comes together in just 15 minutes. Then 5-10 minutes needed to shape them depending on your expertise. It’s beginner-friendly because these coconut ladoos made with condensed milk. The traditional version is made with one thread sugar syrup (ek taar chasni). If you mess up with thread consistency you will rock hard ladoo. But in today’s recipe, no need to worry about syrup. It has full of coconut flavor because I have used fresh (frozen) coconut vs desiccated coconut. It has perfect chewy, juicy, moist bite with the crunch of nuts here and there.

Coconut ladoo is often made during Indian festive occasions. During Ganesh Chaturthi, it is made and offered to the Lord Ganesha. It’s also made during Diwali, Raksha Bandhan, Navratri, Ram Navami, Holi, Bhai dooj, etc. 

🧾 Ingredient Notes

Here is the pic of the ingredients required to make delicious coconut ladoo. Yes, the list is very short yet the end result is too good.

Coconut: Here I have used freshly grated coconut that is frozen. It is easily available in the frozen section of any Indian grocery store.  Condensed milk: It gives the right amount of sweetness. If you want more sweet then add some sugar. Cardamom powder: It is the powder form of tiny seeds of green cardamoms. It is used as a flavoring just like all other Indian sweets. You can skip it if you don’t like it. Nuts: I have used finely chopped almonds and cashews. You can skip and make plain ladoo.

👩‍🍳 How To Make Coconut Ladoo With Condensed Milk? 

  1. Take coconut in a pan on medium heat. Roast for 2-3 minutes or till the moisture is gone. No need to brown them, I have cooked coconut first because it was frozen. You can skip roasting them if using freshly grated.
  2. Then add condensed milk and mix.
  3. Let it simmer and cook. Do stir occasionally in the beginning. Then stir continuously as it starts to thicken more.
  4. Cook till it is thick and no more moisture left (meaning you don’t see any bubbles from the sides). It took me around 10 minutes. Turn off the stove.
  5. Add cardamom powder, almonds, cashews, and mix.
  6. Remove it to a bowl and let it cool down to touch.
  7. Grease your palm with ghee, take a small portion of the cooled mixture and start shaping into a ball. (see the video to learn how to shape).
  8. Make a tight, smooth ball.
  9. Then roll the ladoo into dry coconut and place it on the plate.
  10. Repeat the same for rest.

💭 Expert Tips For BEST Coconut Ladoo

You can easily double or triple the recipe. Or want to make small batch, you can halve the recipe as well. The cooking time given is approximate. It may vary depending on the quantity you are making. It also depends on the size and shape of the pan you’re using, also depends on the flame intensity of the gas heat. While shaping, if you feel the mixture is loose, then transfer back to the pan and again cook for few more minutes till it gets thickened more.

🥣 Storage Instructions

Store in an airtight container in the single layer. If you want to stack them then place a layer of parchment paper between them, so they do not stick to each other. Then keep in the refrigerator. It stays good for 8-10 days.

Check out more ladoo recipes for the festive season [fsri id=”22389, 16988, 13502, 16908″ posts_per_page=”4″] PS Tried this coconut ladoo recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

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