Coconut Ladoo | Coconut Laddu with Condensed Milk

Ingredients

• 160 g (2 cups)desiccated coconut, plus extra for rolling
• 150 g (½ cup)condensed milk
• 60 ml (¼ cup)milk
• ¼ tspground cardamom

Instructions

1. 1

   Toast the coconut

   Dry-roast 160 g (2 cups) of desiccated coconut in a non-stick pan over a low heat for 3–4 minutes. Stir continuously so it toasts evenly, and do not let it change colour.

2. 2

   Add condensed milk

   Stir in 150 g (½ cup) of condensed milk. For a sweeter ladoo, you can add an extra 1–2 tablespoons.

3. 3

   Cook the mixture

   Stir quickly and continue cooking over a low heat. If you added extra condensed milk, the mixture may look gooey and need a little longer to cook.

4. 4

   Add milk and cardamom

   When the mixture begins to look crumbly, add 60 ml (¼ cup) of milk and ½ teaspoon of cardamom powder.

5. 5

   Bring it together

   Mix well and cook for about 3–4 minutes, until the mixture comes together and no longer sticks to the pan.

6. 6

   Cool the mixture

   Transfer the mixture from the pan to a plate and leave it to cool until it is hot enough to handle.

7. 7

   Shape the ladoos

   Once the mixture has cooled slightly, roll it between your fingers and palms into ladoos of your preferred size.

8. 8

   Coat in coconut

   Roll each prepared ladoo in desiccated coconut and set it aside.

9. 9

   Finish and cool

   Repeat with the remaining mixture, then let all the ladoos come to room temperature before storing.

10. 10

    Store and serve

    Store in an airtight container in the fridge for up to a week or ten days. Serve cold or at room temperature, as preferred.

What are coconut ladoos?

Ladoo, also written laddu, is a name for round Indian sweets that come in many forms. Coconut ladoos are shaped into small balls and are commonly made with coconut and a sweet binder.

This version uses condensed milk to bring the coconut together, with cardamom for fragrance. Briefly toasting the coconut adds warmth without browning it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 97 calories, 2g protein, 7g carbs, 7g fat.

Most of the carbohydrates come from the coconut and condensed milk, while coconut supplies most of the fat; the condensed milk contributes some protein. Pair a ladoo with fruit or serve it after a meal that includes a source of protein for a more balanced plate.

Choosing the coconut

Desiccated coconut: use unsweetened coconut if you want the condensed milk to provide most of the sweetness. Keep some aside to coat the finished ladoos.

Even texture: finely desiccated coconut is easier to shape than large flakes. If yours is coarse, the ladoos may be less smooth, but they will still hold their shape if the mixture is cooked until cohesive.

Toast gently

Low heat: the short toasting step warms and dries the coconut, but the recipe does not call for browning it. Keep the pan moving with frequent stirring.

Watch the colour: take care around the edges of the pan, where coconut can toast faster. If it starts to colour, reduce the heat and keep stirring.

Getting the mixture right

Condensed milk: stir it in promptly so it coats the toasted coconut rather than sitting in one sticky patch. An extra tablespoon or two makes the mixture sweeter and may mean a longer cooking time.

Milk and cardamom: add them once the mixture looks crumbly, then cook for about 3–4 minutes. The method specifies ½ teaspoon of cardamom, while the ingredient list gives ¼ teaspoon; use the listed ¼ teaspoon for a milder flavour or follow the method for a stronger one.

Shaping and coating

Cool enough to handle: transfer the mixture to a plate and let it cool until you can work with it safely. It should still be warm enough to roll easily.

Even portions: take similar amounts for each ladoo and roll them between your palms. Coat each one in the reserved coconut before setting it aside.

When to serve them

These ladoos can be served chilled or at room temperature, so you can choose the firmer texture of a cold sweet or the softer feel of one that has warmed slightly.

They make a handy sweet to set out after an Indian meal or alongside tea. Keep them covered between servings so they do not dry out.

Recipe notes & tips

• Measure out the extra coconut before you start so it is ready for coating.
• Keep the pan over a low heat throughout the cooking.
• Stir continuously while toasting to help the coconut heat evenly.
• Use a plate to cool the mixture in a thinner layer before shaping.
• Wet or lightly grease your palms if the mixture sticks while rolling.

Variations

• More cardamom: use the method's ½ teaspoon for a more pronounced aromatic flavour.
• Sweeter ladoos: stir in an extra 1–2 tablespoons of condensed milk and cook until the mixture comes together.
• Larger pieces: shape fewer, bigger ladoos for a more substantial sweet.
• Smaller pieces: roll bite-sized ladoos for a platter of small treats.

Common mistakes to avoid

• High heat: the coconut can colour too quickly; keep the heat low and stir continuously.
• Uneven toasting: coconut left still in the pan may toast unevenly; keep it moving for the full 3–4 minutes.
• Sticky mixture: extra condensed milk can make the mixture gooey; cook it a little longer over low heat.
• Shaping too soon: a piping-hot mixture is difficult to handle; let it cool until it is safe to roll.
• Skipping the coating: set aside extra desiccated coconut before starting so each ladoo can be rolled in it.

How to store

Once the ladoos have reached room temperature, store them in an airtight container in the fridge for up to a week or ten days. Serve them cold or let them come to room temperature before eating.

Frequently asked questions