Whenever you are short of time or have a sweet craving, this instant easy coconut ladoo recipe will be your guilty pleasure.
Coconut laddoo also spelled as ladoo or laddu is a traditional Indian dessert popularly made during religious festivities such as Diwali, Holi or any occasion considered pious.
I made this Indian coconut balls after giving birth to my second child and wanted a delicious, easy Indian dessert to offer the guests when they came to see the new born.
Indian sweets are an acquired taste. Not all enjoy it as they would enjoy an Indian main or a side dish!
But this recipe of nariyal ladoo is sure to please those who like the taste of coconuts.
Call it the Indian celebrations ‘Bounty’ or Ferroro Rocher Coconut Raffaello minus the chocolate coating.
Ingredients To Make Desiccated Coconut Ladoo
This is a simple condensed milk coconut ladoo recipe.
I have added almond powder for a more dense and intense flavour.
If you wish to keep it even simple, skip the ground almond and limit it to just 3 ingredients.
This is a dry coconut laddoo recipe and is super easy to make.
It comes together in 15 minutes and needs only 4 ingredients.
⇒ 2 cups desiccated coconut
⇒ 120 gms of condensed milk
⇒ 1 cup almond powder
⇒ 1 tsp cardamom powder ( cardamon seeds cooking uses)
⇒ assorted dry fruits such as raisins, pistachios, cashewnuts.
⇒ ghee or oil
⇒ Substitute for desiccated coconut – Use fresh or frozen grated coconut
How To Make Coconut Ladoo – Step with images
The best thing about this Indian coconut sweet balls is that it caters to most tastes and is almost like a finger food dessert.
Dry and non sticky it is a perfect sweet éntre for aperos.
Below is the stepwise guide on making this easy instant coconut ladoo
Add 2 cups of desiccated coconut to the pan and roast on low flame.
Next, add the almond powder to the coconut and mix together for further 1 to 2 minutes.
Add the condensed milk to the coconut and almond mixture and fold it in.
Add cardamom to the mixture and mix well.
Cook the mixture until it becomes dry and sticky.
Remove from heat, cool and start rolling them into balls.
Coat each coconut ball with desiccated coconut, garnish with half almond and serve.
Your Almond Coconut Ladoo is ready to be served.
Cooking Notes and FAQs
- Use a non-stick heavy-bottomed pan for making this easy coconut ladoo recipe. This will prevent it from sticking to the bottom.A hard non-stick anodized surface pan like the one from cooks standard suits well for this purpose and more many other dishes.
- Keep the heat to low and stir the mixture constantly from the bottom top.
- Add ghee, butter or oil to the mixture if it becomes too dry.
- For getting the mixture to the required consistency, observe that the mixture stick to the back of the spatula and not of a crumbly texture.
- Adding your chosen dry fruits and nuts such as raisins, pistachios, cashewnuts and completely optional and to your taste.
Can I make this recipe using fresh or frozen Coconut?
Yes, you can easily substitute desiccated coconut with fresh or frozen coconut.
If using fresh coconut you will need to grate the coconut first.
Use frozen grated coconut if you find it, if not use any type of frozen coconut and defrost it to room temperature before making nariyal ladoo.
How do I store Coconut ladoos?
Since this is a desiccated coconut ladoo recipe, it will stay for upto 1 month if stored in an airtight container and kept in the fridge.
All the ingredients used in this recipe are long lasting.
How to I make Vegan Coconut ladoo?
For a vegan version of the same recipe substitute condensed milk with 1 cup thick coconut cream or milk and 3/4 cup of fine sugar. Cook as usual until the liquid evaporates and the consistency is sticky and dry.
Can I make this recipe without Almond powder?
Of course, almond powder lends an interesting dimension of flavour to the recipe. You can easily replace it with desiccated or fresh grated coconut.