Coconut ladoo is a beloved traditional Indian sweet, cherished for its simplicity, delightful texture, and rich coconut flavor. These no-bake coconut balls are quick to prepare and perfect for festivals, celebrations, or whenever you crave a wholesome, naturally sweet treat.
Made with just a few ingredients like grated coconut, condensed milk, and cardamom, this recipe offers a perfect balance of creamy, chewy, and fragrant notes. Whether you’re new to Indian sweets or a longtime fan, this authentic coconut ladoo recipe will become a favorite in your dessert repertoire.
Ingredients
Makes about 15-20 ladoos depending on size.
- Two cups fresh grated coconut (or unsweetened desiccated coconut)
- One cup sweetened condensed milk
- One teaspoon cardamom powder
- One tablespoon ghee (clarified butter)
- Optional: chopped nuts (cashews or almonds) for garnish
- Optional: edible silver leaf (varak) for decoration
Preparation Time
- Prep time: 10 minutes
- Cooking time: 10 minutes
- Total time: 20 minutes
Step-by-Step Instructions
Step 1: Prepare the Coconut Mixture
- Heat ghee in a non-stick pan over medium heat.
- Add the grated coconut and lightly roast for 2-3 minutes, stirring continuously until fragrant but not browned.
Step 2: Add Condensed Milk and Cardamom
- Reduce heat to low and pour in the condensed milk.
- Stir continuously to combine and prevent sticking.
- Add the cardamom powder and mix well.
Step 3: Cook Until Mixture Thickens
- Keep stirring the mixture for about 6-8 minutes until it thickens and starts to leave the sides of the pan. The mixture should be sticky but manageable.
Step 4: Shape the Ladoos
- Remove the mixture from heat and let it cool slightly so it’s safe to handle.
- Grease your palms lightly with ghee and shape small portions of the mixture into round balls about one inch in diameter.
- Optionally, press a chopped nut on top of each ladoo for garnish or wrap with edible silver leaf for festive presentation.
Step 5: Cool and Store
- Place the ladoos on a plate and let them cool completely. They will firm up as they rest.
- Store in an airtight container at room temperature for up to 5 days or refrigerate for longer shelf life.
Serving Suggestions
- Serve coconut ladoos as a festive treat during Diwali, Holi, or other celebrations.
- Pair with hot chai tea or coffee for a delightful snack.
- Use as a natural dessert after Indian meals or as a sweet snack on the go.
Nutritional Highlights
| Nutrient | Per Serving (1 ladoo, approx. 30g) |
|---|---|
| Calories | 120 |
| Protein | 1.5 grams |
| Total Fat | 7 grams |
| Saturated Fat | 6 grams |
| Carbohydrates | 13 grams |
| Fiber | 1.2 grams |
| Sugars | 10 grams |
| Sodium | 15 milligrams |
Key Benefits:
- Coconut provides healthy medium-chain triglycerides (MCTs) and dietary fiber.
- Cardamom offers antioxidant properties and digestive benefits.
- Made without refined flour or artificial preservatives, making it a cleaner sweet option.
Tips for Perfect Coconut Ladoo
- Use fresh grated coconut for best flavor, but desiccated coconut works well too—just adjust roasting time.
- Stir continuously while cooking to prevent burning and ensure even texture.
- If mixture is too sticky to handle, refrigerate for 10-15 minutes before shaping.
- Customize by adding chopped dried fruits or nuts into the mixture for added texture.
Variations to Try
- Make Chocolate Coconut Ladoo by adding cocoa powder to the mixture.
- Use jaggery instead of condensed milk for a traditional, less sweet version.
- Add a pinch of saffron soaked in warm milk for a fragrant, golden hue.
- Roll ladoos in desiccated coconut or chopped pistachios for an elegant finish.
Coconut ladoo is a quick, delicious, and naturally sweet Indian dessert that’s perfect for every occasion—from festive celebrations to everyday indulgences. With its simple ingredients and easy no-bake method, it’s an accessible recipe for cooks of all skill levels.