Coconut Ladoo Recipe
Coconut ladoos are melt-in-the-mouth Indian sweets made with roasted desiccated coconut, milk, cream, and sugar. These treats are easy to make and rich in flavor, bringing a touch of authentic Indian sweetness to festive occasions, family gatherings, or simply as a delightful homemade dessert.
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. Each ladoo is soft and coated with extra desiccated coconut for a festive look. These authentic 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
- Ghee: Adds a rich, traditional flavor to the coconut ladoo. You can use unsalted butter as a substitute, but ghee gives a more authentic aroma.
- Desiccated Coconut: Provides the main texture and nutty flavor. Freshly grated coconut or dried coconut flakes can be used if desiccated coconut is unavailable.
- Full-Fat Milk: Makes the mixture smooth and creamy. Coconut milk or almond milk can be used for a dairy-free alternative.
- Fresh Cream: Enhances richness and moisture. You can substitute with coconut cream or thickened yogurt for a lighter option.
- Sugar: Sweetens the ladoo mixture and helps it bind. Jaggery or powdered coconut sugar can be used for a healthier variation.
- Milk Powder: Helps bind the coconut mixture and adds creaminess. You can use condensed milk or powdered almond flour as an alternative.
How to Make Coconut Ladoo (Step-by-Step)
1. Heat ghee in a non-stick pan over medium flame to give the coconut ladoos a rich, traditional flavor.
2. Add grated desiccated coconut and roast gently while stirring continuously until it releases a nutty aroma and softens slightly.
3. Pour in milk and fresh cream, mixing well until the coconut absorbs the liquid and becomes smooth and moist.
4. Stir in sugar and milk powder, then roast on low flame while mixing continuously; you can also fold in chopped dry fruits for added richness and texture.
5. Let the mixture cool slightly, then grease your palms with ghee and shape it into small ladoo balls, rolling each in extra desiccated coconut for a festive, authentic finish.
Tips for making perfect Coconut Ladoo
To make perfect coconut ladoos, always roast the desiccated coconut gently. 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 for traditional Indian sweets. Roast the mixture on low flame for 7–8 minutes, until it thickens and starts leaving the sides of the pan.
Using full-fat milk and fresh cream helps the mixture stay smooth and moist, giving your homemade coconut balls that melt-in-the-mouth quality. Make sure to stir sugar thoroughly to create a sticky, sweet base, and add milk powder while roasting slowly to bind the mixture properly. This method ensures soft, flavorful coconut ladoos that are perfect for festive treats, special occasions, or gifting as authentic homemade Indian sweets.
Serving Suggestions for Coconut Ladoo
Arrange the ladoos on a decorative silver or brass thali, garnished with chopped pistachios or edible silver foil (varak). Coconut Ladoo makes a delightful pairing with a hot cup of Indian masala chai, or South Indian filter coffee, ideal for evening snacks. You can plate them in a decorative bowl or arrange them neatly on a beautiful serving tray to create an inviting presentation.
Frequently asked questions
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
- 2 cups desiccated coconut plus extra for rolling
- 1 tbsp 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 2 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, mixing well until the coconut absorbs the liquid and becomes smooth and moist.
- 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.
