This Instant Coconut Ladoo/Laddu is a quick and easy Indian sweet made with just three ingredients: desiccated coconut, sweetened condensed milk (milkmaid), and cardamom. Ready in just 10 minutes, it's perfect for Indian festivals, special occasions, or parties.
It's that time of the year again, with so many festivals lined up, I love preparing a variety of Indian savory snacks and sweets to celebrate the festive spirit.
Today, I am sharing an easy melt-in-your-mouth Indian sweet recipe, "coconut ladoo", that everyone can easily make at home. Even your kids can help out!
This Instant Coconut Ladoo is an easier version made with only two key ingredients: desiccated coconut and sweetened condensed milk. The word "desiccated" means 'to dry out and remove all moisture.' Condensed milk is popularly known as milkmaid In India.
Traditional coconut ladoos involve cooking fresh shredded coconut with milk, sugar, and ground cardamom until the milk reduces and thickens, forming a fudgy mass.
You can make this condensed milk coconut ladoo for festivals such as Diwali, Holi, Dusshera, Ganesh Chaturthi, or Raksha Bandhan. If you enjoy this, try recipes for besan ladoo, rava ladoo, and coconut jaggery burfi.
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Ingredients
- Desiccated coconut - I used store-bought desiccated coconut (fine variety), which is readily available at Indian grocery stores. Alternatively, you can use fresh or frozen shredded coconut.
- Sweetened Condensed milk (milkmaid) - It is used for sweetness. You may also use Amul Mithai Mate as an alternative. For a vegan version, substitute the condensed milk with full-fat coconut milk and add sugar to taste.
- Cardamom powder - It adds a nice aroma and flavor to the ladoos. You can also add saffron strands for flavor. Or use vanilla extract to flavor the Indian coconut balls.
How to Make Instant Coconut Ladoo with Condensed Milk
In a heavy bottom pan, add 2 cups of desiccated coconut and ¾ cup of 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, they will turn hard.
Add ¼ teaspoon of 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 homemade ghee. Then, take some mixture in your hand and make round balls. You will get around 12 medium ladoos.
Note: If the coconut ladoo mixture is too dry to form ladoos, add 1-2 tablespoons of milk and mix well.
Take the remaining desiccated coconut on a plate and roll the prepared laddus in the coconut.
Coconut laddu is ready to serve. You can garnish the ladoos with pistachios or slivered almonds and dried rose petals.
Storage Suggestions
Coconut Ladoos stay fresh for about 4-5 days when refrigerated in an airtight container.
Expert Tips
- If you have coarse desiccated coconut, blend it in a mixer grinder for a few seconds.
- You may also roast desiccated coconut for 2-3 minutes in a teaspoon of homemade ghee before mixing condensed milk to get maximum flavor.
- If the coconut ladoo mixture looks dry and cannot form a ladoo, add a little milk and mix it. Adding milk gives a nice soft texture and is also easy to hold.
- If you use fresh coconut, roast in a little ghee for 4-5 minutes until the moisture disappears or turns aromatic.
- Cook the coconut and condensed milk mixture on a low flame with constant stirring, or else it may burn.
Variations
- Nuts: Add chopped roasted nuts like almonds and cashews.
- Milk Powder: Add 2 tablespoons of milk powder while cooking the desiccated coconut and condensed milk. This enhances the taste and richness of the ladoos.
- Chocolate coconut ladoo: Add 1 tablespoon of good quality unsweetened cocoa powder to the mixture for chocolate variation.
FAQs
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.
Coconut Ladoo With Condensed Milk
Ingredients
- 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.Note: If the coconut ladoo mixture is too dry to form ladoos, add 1-2 tablespoons of milk and mix well.
- 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
Expert Tips
- If you have coarse desiccated coconut, blend it in a mixer grinder for a few seconds.
- You may also roast desiccated coconut for 2-3 minutes in a teaspoon of homemade ghee before mixing condensed milk to get maximum flavor.
- If the coconut ladoo mixture looks dry and cannot form a ladoo, add a little milk and mix it. Adding milk gives a nice soft texture and is also easy to hold.
- If you use fresh coconut, roast in a little ghee for 4-5 minutes until the moisture disappears or turns aromatic.
- Cook the coconut and condensed milk mixture on a low flame with constant stirring, or else it may burn.
Variations
- Nuts: Add chopped roasted nuts like almonds and cashews.
- Milk Powder: Add 2 tablespoons of milk powder while cooking the desiccated coconut and condensed milk. This enhances the taste and richness of the ladoos.
- Chocolate coconut ladoo: Add 1 tablespoon of good quality unsweetened cocoa powder to the mixture for chocolate variation.
Nutrition
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Alison Graham
I made these for my kirtan pot luck. They were a hit!
So quick, easy and tasty. I will be making these a lot!
Thanks for another amazing recipe!
Bhavana Patil
Hi Alison, I am so happy to hear that you liked the recipe, Thanks for sharing your feedback.
Shaheen
Thanks for the sweet recipe!
Bhavana Patil
You are welcome!