coconut ladoo recipe with condensed milk
Make this easy coconut ladoo with three ingredients. These are sweet balls made of grated coconut, sweetened condensed milk and a pinch of cardamom powder. These coconut balls are best for festivals and as gift for loved ones.
Servings: 14 ladoos
- 2 cups freshly grated coconut more for dusting
- 1/2 cup sweetened condensed milk OR 1 cup sugar and 1 cup whole milk
- 1/2 teaspoon cardamom powder
- 2 teaspoons ghee (clarified butter) optional
Coconut Ladoo With Condensed Milk
Heat ghee in a pan. Add grated coconut and saute well. This step is just for flavor.
Combine ghee and condensed milk in a heavy pan.
Mix well and cook in low flame till the mixture turns to a soft mass and leaves the sides of the pan. Add cardamom powder and mix well. let cool for 5 minutes.
Make small balls or ladoos while the mixture is still warm.
Let cool and store in airtight container.
Coconut Ladoo With Milk
Bring milk to a a boil and simmer the flame
Add grated coconut, sugar, cardamom powder and mix well.
Cook in low flame for 20-22 minutes or until the mixture leaves the sides of the pan.
Let cool and make ladoos
Vegan Coconut Ladoo
Combine 1 cup sugar in 1/2 cup water. Mix to dissolve the sugar.
Continue to cook in low flame till the syrup reaches one string consistency.
Add grated coconut and mix well. Also add cardamom powder.
Cook in low flame for until the mixture turns to a soft mass and leaves the sides of the pan.
Let cool and make balls. Store in airtight container.
Type Of Coconut
Ideally freshly grated soft coconut is what you need for ladoo. Soft freshly grated cooks quickly and the texture of laddoo is better. You can however use frozen or even desiccated coconut. I usually keep the desiccated coconut soaked in warm water or milk for 20 minutes before using in any Indian sweet recipes like this ladoo, barfi etc. Also make sure to use unsweetened coconut flakes if using desiccated.
Type Of Sweetener
You can use any of your preferred sweetener in this recipe like sugar, grated jaggery, palm sugar, cane sugar or condensed milk. If using jaggery just grate it finely and use in place of sugar. Also while using jaggery add coconut milk instead of dairy milk.
Keeping this recipe as base, you can make so many variations. I have already shared few flavors like mango ladoo, paan laddu etc. You can also check this khoya nariyal ladoo recipe. Few more options are adding gulkand or rose preserve, powdered almonds or cashews or pisatchio.
Serving: 12ladoos | Calories: 112kcal