Coconut Ladoo Recipe
Soft, melt-in-the-mouth Coconut Ladoo made with desiccated coconut, milk, cream, and sugar. Learn to make quick and easy Indian sweet 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.