Coconut Ladoo
Sweet coconut balls with condensed milk and cardamom — South Asian festival sweet that takes 15 minutes from start to finish. No frying, no complicated technique. Roll, chill, eat. Perfect for Diwali, Eid, or any time you want a quick traditional sweet.
Prep Time
22 min
Cook Time
85 min
Servings
2
Calories
505 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Coconut½ cup
- Sugar¼ cup
- Milk½ cup
- Salt½ tsp
- Black Pepper¼ tsp
- Cooking Oil½
- Garlic1 ½ cloves
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Coconut0.5 cup
- Sugar0.25 cup
- Milk0.5 cup
- Salt0.5 tsp
- Black Pepper0.25 tsp
- Cooking Oil0.5
- Garlic1.5 cloves
Instructions
- 1
In a heavy non-stick skillet, combine 2 cups of unsweetened desiccated coconut and 1 can (14 oz) of sweetened condensed milk. Cook over low-medium heat, stirring constantly with a silicone spatula.
- 2
After 4-5 minutes the mixture will start to come together and pull away from the sides of the pan. This is when it's ready. Don't overcook — past this point the ladoos turn hard.
- 3
Add ½ teaspoon of green cardamom powder and 2 tablespoons of ghee. Stir to combine. The ghee adds richness and helps the ladoos hold their shape.
- 4
Transfer the mixture to a wide plate or shallow dish. Spread out to cool faster. Let it cool until just barely warm — too hot and you can't shape; too cold and it's stiff.
- 5
Grease your hands lightly with ghee. Take a small portion (about 1 tablespoon) and roll between your palms into a smooth ball. Repeat with the rest of the mixture — you should get 18-22 ladoos.
- 6
Roll each ladoo in additional desiccated coconut for the classic snowy appearance. Refrigerate at least 30 minutes to firm up. Store in an airtight container at room temperature for 5 days, or refrigerated for 2 weeks.
Watch how to make Coconut Ladoo
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💡 Expert Tips
- 1.Stir constantly. Coconut burns fast on the bottom of the pan. Don't walk away — even 20 seconds of inattention can scorch.
- 2.Don't overcook. The mixture is done when it pulls away from the sides. Past that point, it dries out and the ladoos turn hard.
- 3.Shape while warm, not hot. Hot mixture sticks to your hands; cold mixture is too stiff to shape. Wait until just barely warm.
- 4.Ghee on your palms. Greased hands prevent sticking and give you smoother ladoos.
🔬 Why It Works
Coconut ladoo's simplicity is its strength — three primary ingredients (coconut, condensed milk, cardamom) combine into a treat that tastes more complex than it should. Cooking the coconut in the condensed milk reduces the liquid and creates the right shapeable texture; the milk solids in the condensed milk help bind everything. Cardamom is the traditional South Asian aromatic that elevates the coconut from plain to special. The roll-in-coconut step is both functional (prevents stickiness during storage) and visual (gives the classic snowy look).
Frequently Asked Questions
Can I use fresh grated coconut instead?▾
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Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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