This Instant Coconut ladoo/laddu is a quick and easy Indian sweet recipe made using three ingredients desiccated coconut, sweetened condensed milk (milkmaid), and cardamon in just 10 minutes. Perfect for Indian festivals occasions, or parties.
Traditional coconut ladoos are made by cooking fresh shredded coconut with milk, sugar, and cardamom until the milk reduces and thickens to form a fudgy mass. This Instant Coconut Ladoo is an easier version made with only two key ingredients desiccated or shredded coconut and sweetened condensed milk. Condensed milk is popularly known as milkmaid In India.
You can make this Condensed Milk Coconut Ladoo for festivals such as Diwali, Holi, Ganesh Chaturthi, or Raksha Bandhan. I have shared all the tips and variations for making soft and melt-in-mouth delicious milkmaid coconut ladoo below.
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What is desiccated coconut?
The word "desiccated" means 'to dry out and remove all moisture.'
Desiccated coconut, therefore, is prepared by shredding and dehydrating the coconut meat. Due to lack of moisture, it has a longer shelf life. Therefore, it is primarily used in making cakes, cookies, desserts, puddings, and coconut-based dishes.
Ingredients for Coconut Ladoo
Just three ingredients are needed to make this instant coconut ladoo recipe.
- Condensed milk - It is used for sweetness. You may also use Amul Mithai mate. You may also substitute condensed milk with full-fat coconut milk and sugar for a vegan version.
- Desiccated coconut - I used store-bought desiccated coconut (fine variety). It's easily available in Indian grocery stores. You can also use fresh or frozen shredded coconut.
- Cardamom powder - It adds a nice aroma and flavor to the ladoos. You can also add saffron strands along for flavor. Or use vanilla extract for flavoring the Indian coconut balls.
How to Make Coconut Ladoo with Condensed Milk
In a heavy bottom pan, add the desiccated coconut and condensed milk. Mix well.
Keep stirring and cook on low flame for 4-5 minutes or until the mixture starts coming together, leaving the sides of the pan. Do not overcook ladoos otherwise, and they will turn hard.
Add the powdered cardamom. Combine well and turn off the flame.
Transfer the ladoo mixture to a bowl or a plate and let it cool.
Grease your palm with some ghee. Then take some mixture in your hand and make round balls. You will get around 12 medium ladoos.
Take the remaining desiccated coconut on a plate and roll the prepared laddus in the coconut.
Instant Coconut Ladoo recipe with Condensed Milk is ready to serve. You can garnish the ladoos with pistachios or slivered almonds.
Tips & Variations
- If you have coarse desiccated coconut then blend it in a mixer for a few seconds.
- You may also roast desiccated coconut for 2-3 minutes in a teaspoon of ghee before mixing condensed milk to get maximum flavor.
- If the coconut ladoo mixture looks dry and unable to form a ladoo then add little milk and mix it. Adding milk gives a nice soft texture and is also easy to hold.
- If you are using fresh coconut then roast in little ghee for 4-5 minutes till the moisture goes away or until it turns aromatic.
- Cook the coconut and condensed milk mixture on a low flame with constant stirring else it may burn.
- You can also add chopped roasted nuts like almonds and cashews.
FAQs
They stay fresh for about 4-5 days when stored in the refrigerator in an airtight container.
Yes, you can. Ensure to saute the fresh shredded coconut for 4-5 minutes until the excess moisture dries off.
Yes, you can make this recipe vegan by substituting the condensed milk with full-fat coconut milk and sugar. Cook the mixture till it forms a thick mass and is gooey. Once it cools down, make ladoos.
More Dessert Recipes
- Besan Ladoo
- Badam Halwa using almond flour
- Milk Powder Burfi
- Rice Kheer (Rice Pudding)
- Carrot Almond Kheer
- Makhana Kheer
Instant Coconut ladoo Recipe
Ingredients
Measuring cup used [1 cup = 250ml]
- 2 cups desiccated coconut
- ¾ cup condensed milk (milk maid) (about 220 gms)
- ¼ teaspoon cardamom powder
- 2 tablespoons milk (optional)
Garnish:
- ¼ cup desiccated coconut to rollover
Instructions
- In a heavy bottom pan, add the desiccated coconut and condensed milk. Mix well.Keep stirring and cook on low flame for 4-5 minutes or until the mixture starts coming together leaving sides of the pan. Do not overcook ladoos they will turn hard.
- Add the powdered cardamom. Combine well and turn off the flame.
- Transfer the ladoo mixture in a bowl or a plate and let it cool.
- Grease your palm with some ghee. Then take some mixture in your hand and make round balls. You will get around 12 medium ladoos.
- Take remaining desiccated coconut in a plate and roll the prepared laddus in the coconut.
- Instant Coconut ladoos are ready. You can garnish the ladoos with pistachios or slivered almonds.
Notes
Tips & Variations
- If you have coarse desiccated coconut then blend it in a mixer for few seconds.
- You may also roast desiccated coconut for 2-3 minutes in a teaspoon of ghee before mixing condensed milk to get maximum flavor.
- If coconut ladoo mixture looks dry and unable to form a ladoo then add little milk and mix it. Adding milk gives a nice soft texture and also easy to hold.
- If you are using fresh coconut then roast in little ghee for 4-5 minutes till the moisture goes away or until it turns aromatic.
- Cook the coconut and condensed milk mixture on a low flame with constant stirring else it may burn.
- You can also add chopped roasted nuts like almonds and cashews.
Nutrition
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