Coconut ladoo is a traditional and popular Indian sweet that’s both easy to make and incredibly delicious. Made with coconut, condensed milk, and a few simple ingredients, this dessert is rich, fragrant, and perfectly sweet. It’s the perfect treat for festivals, celebrations, or just to satisfy your sweet tooth.
Here’s a simple recipe for Coconut Ladoo (Coconut Balls):
Ingredients:
- 2 cups desiccated coconut (unsweetened)
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup full-fat milk (or as needed)
- 2 tablespoons ghee (clarified butter) or unsalted butter
- 1/4 teaspoon cardamom powder (optional, for flavor)
- 1/4 cup chopped nuts (cashews, almonds, or pistachios – optional, for garnish)
- A pinch of saffron strands (optional, for a festive touch)
- Extra desiccated coconut (for rolling the ladoos)
Instructions:
1. Prepare the Ingredients:
- If using saffron, soak a few strands of saffron in warm milk to bring out the color and fragrance.
- Lightly toast the desiccated coconut in a dry pan for 1-2 minutes, if you prefer a slightly toasted flavor.
2. Cook the Coconut Mixture:
- Heat a non-stick or heavy-bottomed pan on medium heat and add 2 tablespoons of ghee (or butter).
- Once the ghee has melted, add 2 cups of desiccated coconut to the pan. Stir it gently for a minute or two to coat the coconut with the ghee.
3. Add the Condensed Milk:
- Pour in the sweetened condensed milk and 1/4 cup of full-fat milk. Mix the ingredients well to combine.
- Continue stirring the mixture on medium heat until the milk is absorbed by the coconut, and the mixture thickens. This should take around 5-7 minutes. The texture should become slightly sticky, and it will start pulling away from the sides of the pan.
4. Flavor the Mixture:
- Add cardamom powder (if using) and stir it in. If you’re using saffron, you can also add the saffron-infused milk now for a lovely color and fragrance.
- Stir the mixture until the ghee starts separating from the coconut, and it has thickened further into a dough-like consistency.
5. Cool the Mixture:
- Remove the pan from the heat and allow the coconut mixture to cool for about 10-15 minutes. You want it to be cool enough to handle, but still soft.
6. Shape the Ladoos:
- Once the mixture is cool enough to touch, grease your hands with a little ghee or butter and shape the coconut mixture into small, round balls (ladoos).
- Roll the ladoos in extra desiccated coconut to give them a beautiful coating.
7. Garnish and Serve:
- Optionally, you can garnish the ladoos with finely chopped nuts (cashews, almonds, or pistachios) on top for extra crunch and decoration.
- Allow the ladoos to cool completely before serving. You can also store them in an airtight container at room temperature for up to a week.
Tips:
- Texture Variation: If you prefer a smoother texture, you can pulse the desiccated coconut in a food processor for a finer consistency before cooking.
- Sugar Adjustment: The condensed milk provides most of the sweetness, but if you like your dessert sweeter, you can add a little extra sugar while cooking the mixture.
- Vegan Option: For a vegan version, use coconut milk or almond milk instead of regular milk, and substitute ghee with coconut oil.
Why You’ll Love Coconut Ladoo:
- Quick & Easy: These ladoos are incredibly simple to make with just a few ingredients, and they come together in under 30 minutes.
- Rich Flavor: The combination of coconut, cardamom, and saffron creates a beautifully aromatic and rich dessert that will delight your taste buds.
- Perfect for All Occasions: Coconut ladoos are a crowd-pleasing dessert for festivals, parties, or any special occasion.
Coconut ladoos are not only delicious but also have a wonderful texture that is both soft and slightly chewy. They are the perfect bite-sized treat for anyone who loves coconut! Enjoy this indulgent dessert with your loved ones, and savor the taste of tradition.