Coconut Ladoo Recipe
Coconut Ladoo is a delightful Indian sweet made with grated desiccated coconut, milk, and milk powder, cooked together to form soft, melt-in-the-mouth coconut balls. These traditional Indian sweets are a festive favorite during celebrations and you can make this easy coconut ladoo recipe at home with just a few pantry ingredients and under 30 minutes. This version uses ghee (clarified butter), cream, and sugar, making it rich, aromatic, and truly satisfying. For added flavor and crunch, you can also mix in chopped dry fruits like cashews, almonds, or raisins. Whether you’re preparing ladoo without condensed milk or looking for a no-bake Indian sweet, this ladoo recipe is sure to satisfy your dessert cravings.
Ingredients for Coconut Ladoo
- 2½ cups desiccated coconut (plus 2–3 tablespoons extra for coating, optional)
- 1 cup full-fat milk
- ½ cup fresh cream (malai or heavy cream)
- 1 cup sugar
- ½ cup milk powder
- 1 tablespoon ghee (clarified butter, for roasting)
How to Make Coconut Ladoo at Home (Step-by-Step)
Heat Ghee in Pan for Roasting Coconut
1. Start by heating 1 tablespoon ghee (clarified butter) in a non-stick pan over medium flame. Ghee gives the ladoo a rich and traditional taste.
Roast Desiccated Coconut for Flavor
2. Add 2½ cups of grated desiccated coconut to the pan. Roast it gently for about 5 minutes while stirring continuously.
3. This gentle roasting of coconut helps bring out the nutty aroma of the desiccated coconut. It improves the texture and overall richness of the ladoo mixture.
Add Milk and Cream to Make the Base Rich
4. Pour in 1 cup of full-fat milk and ½ cup fresh cream. Mix everything well until the coconut absorbs the liquid and becomes soft.
Mix in Sugar in Coconut Mixture
5. Add 1 cup of sugar and stir the mixture until the sugar dissolves fully. This makes the mixture sticky and sweet, the base for perfect ladoos.
Add Milk Powder to Bind the Coconut Mixture
6. Add ½ cup of milk powder and mix well. Roast the mixture on low flame for 7–8 minutes, stirring continuously, until it thickens and starts leaving the sides of the pan.
You can also add some chopped dry fruits at this stage if you like, for extra richness and texture.
Shape Coconut Ladoos
7. Let the ladoo mixture cool for a few minutes. While it’s still warm, grease your palms with a little ghee and shape small ladoo balls. This recipe makes approximately 20 coconut ladoos.
Coat Ladoo in Coconut for Decoration
8. For a festive look, roll each ladoo in some extra desiccated coconut. This adds a beautiful texture and gives the coconut ladoos an authentic traditional finish perfect for Indian festivals and celebrations.
Serving Suggestions for Coconut Ladoo
- Serve Coconut Laddu as a Festive Dessert Platter: Arrange the ladoos on a decorative silver or brass thali, garnished with chopped pistachios or edible silver foil (varak).
- Pair with Masala Chai or Filter Coffee: Coconut Ladoo makes a delightful pairing with a hot cup of Indian masala chai, or South Indian filter coffee, ideal for evening snacks.
FAQs
Yes, you can use jaggery, sugar syrup, or khoya (mawa) instead of condensed milk.
The coconut mixture might be too dry to making ladoos. Add a little more condensed milk or warm it again slightly to help bind.
Yes, you can use fresh grated coconut to make ladoos. Just dry roast it for a few minutes on medium heat to remove excess moisture before using.
Recipe Card
Coconut Ladoo Recipe
Equipment
- 1 Non-stick frying pan
- 1 Wooden spatula
- 2 Measuring cups and spoons
- 1 Small serving spoon
Ingredients
- 2½ cups desiccated coconut plus extra for rolling
- 1 tablespoon ghee clarified butter
- 1 cup full-fat milk
- ½ cup fresh cream malai
- 1 cup sugar
- ½ cup milk powder
- Optional: chopped dry fruits cashews, almonds, raisins
- Optional: cardamom powder for flavor
Instructions
- Heat 1 tablespoon of ghee in a non-stick pan on medium flame.
- Add 2½ cups desiccated coconut and roast gently for 5 minutes using spatula. This helps bring out the nutty aroma and improves texture.
- Pour in 1 cup full-fat milk and ½ cup fresh cream (malai). Mix well and cook until the coconut absorbs the liquid.
- Add 1 cup sugar and stir until fully dissolved. You can also add chopped dry fruits here if you like, for extra richness and texture.
- Mix in ½ cup milk powder and cook on low flame, stirring constantly, for 7–8 minutes until the mixture thickens and starts leaving the sides of the pan.
- Allow the mixture to cool slightly. Grease your palms with ghee and shape the mixture into small round ladoos.
- For a festive look, roll each ladoo in some extra desiccated coconut. This adds a beautiful texture and enhances the appearance and serve.
Notes
- Store coconut ladoos in an airtight container at room temperature for up to 5 days or refrigerate for up to a week.
- For added flavor, sprinkle cardamom powder or saffron strands while cooking.
- These ladoos pair wonderfully with masala chai or filter coffee.
