Coconut ladoo are an easy Indian sweet treat to make to celebrate Navratri or Diwali. My simple recipe uses just 2 ingredients and comes together in minutes!
Course Dessert
Cuisine Indian
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 10ladoos
Calories 161kcal
Author Shivani Raja
Ingredients
1 ½cups/ 150 gramsDesiccated Coconut
½ cup/ 165 gramsCondensed Milkor condensed coconut milk
¼tspGround Cardamomoptional; see recipe notes for variations
Instructions
Add the desiccated coconut to a frying pan or wok over medium heat. Warm the coconut, stirring frequently, until it just begins to brown. At this point, take the pan off the heat and immediately transfer the coconut to a medium-size mixing bowl.
Add roughly 3/4 of the condensed milk to the bowl and stir with a spatula until well-combined. We are aiming for a mixture which is slightly sticky to the touch - the best way to tell is to try to roll a ladoo and see if the mixture holds together. Adjust the consistency by adding more condensed milk or coconut until you can easily roll the ladoos.
When rolling the ladoos, I use a two-step method: first press the mixture within your hand (by folding your hand in half), switching between hands as necessary, and secondly use the centre of both hands to roll the ladoo into a perfect sphere.
Enjoy the ladoos plain, or coat in sugar after rolling. You can also garnish your ladoo with chopped pistachios, almonds or even rose petals!
Notes
Mix in a little rose syrup to make beautiful looking (and tasting) pink ladoos!
Tip: Running low on desiccated coconut to adjust the consistency of your mixture? Try adding a little coconut flour instead!