My All-Time Favorite Coconut Ladoo Recipe with Condensed Milk (Indian Coconut Balls) If there’s one festive treat I always come back to, it’s these heavenly coconut ladoos made with sweetened condensed milk. Bursting with rich coconut flavor and a melt-in-your-mouth sweetness, these delightful little balls are an absolute crowd-pleaser. They’re a staple during celebrations and festivals in many Indian homes—and for good reason!
What makes this recipe so special is how incredibly simple and quick it is to prepare. Even if you’re a complete beginner in the kitchen, you’ll find this dessert nearly foolproof. With just a handful of ingredients and minimal cooking time, you can whip up a batch in under 30 minutes.
The combination of desiccated coconut and condensed milk creates a perfectly creamy, chewy texture with a lovely nutty aroma. Each bite delivers a delicious balance of sweetness and coconut richness that feels indulgent but is surprisingly easy to make.
Whether you’re celebrating Diwali, Holi, Raksha Bandhan, or just in the mood for something sweet and traditional, these coconut ladoos are the perfect choice. Don’t miss out—this recipe is sure to become a festive favorite in your home too!
❤️ You’ll Love This Coconut Ladoo Recipe
- This coconut ladoo recipe is delightfully simple yet rich in flavor, requiring only six ingredients in total—two of which form the core of the dish, while the remaining ones are optional additions that enhance taste and texture. The preparation is quick and efficient; the coconut mixture comes together in just about 15 minutes. After that, shaping the ladoos takes an additional 5 to 10 minutes, depending on your level of experience in the kitchen.
- What makes this recipe especially beginner-friendly is that it uses sweetened condensed milk instead of the traditional sugar syrup. The classic method typically involves preparing a one-string sugar syrup (known as ek taar chasni), which can be tricky to get right. If the consistency is off, you might end up with overly hard or sticky ladoos. Fortunately, this modern approach eliminates that challenge, making the entire process stress-free and accessible for novices.
- One of the standout features of these coconut ladoos is their intense coconut flavor. That’s because fresh (or frozen) grated coconut is used in place of the more common desiccated variety. This not only boosts the flavor but also contributes to the texture—giving each bite a moist, chewy, and juicy feel.
- To top it off, bits of chopped nuts are occasionally mixed into the ladoo blend, providing a delightful crunch that contrasts beautifully with the soft coconut base. The result is a well-balanced, melt-in-the-mouth sweet treat that’s perfect for festivals, special occasions, or simply as a homemade indulgence.
🧾 Ingredient Notes
Here is the pic of the fixings required to make scrumptious coconut ladoo. Yes, the list is exceptionally brief however the conclusion result is as well good.
- Coconut: For this recipe, I’ve used freshly grated coconut that was previously frozen. You can conveniently find frozen grated coconut in the freezer section of most Indian grocery stores. It retains the fresh flavor of the coconut and offers a great texture for sweets like ladoo. If you’re using fresh coconut, make sure it’s finely grated. Desiccated coconut can also be used, but it will alter the texture slightly.
- Sweetened Condensed Milk: This serves as both the sweetener and binder for the mixture. It adds just the right level of sweetness and a rich, creamy consistency. If you prefer your sweets to be extra sugary, you can mix in a small amount of granulated sugar according to your taste.
- Cardamom Powder: Made from the finely ground seeds of green cardamom pods, this spice lends a warm, aromatic flavor that’s characteristic of many Indian desserts. It adds a subtle depth of flavor that beautifully complements the sweetness of the ladoos. However, if you’re not a fan of cardamom, feel free to omit it—the ladoos will still taste delicious.
- Nuts: I’ve added finely chopped almonds and cashew nuts to introduce a delightful crunch and a layer of nuttiness. These nuts not only provide texture but also elevate the richness of the dessert. However, if you prefer a simpler version or are catering to someone with nut allergies, you can skip them altogether without compromising the flavor.
👩🍳 How To Make Coconut Ladoo With Condensed Milk?
1) Begin by placing the grated coconut into a skillet and setting it over medium heat.However, allow it to thaw slightly before cooking, If you are using firmed coconut. Stir the coconut gently and let it cook for about 2 to 3 twinkles. The thing then’s to remove any redundant humidity, especially important if the coconut has been preliminarily firmed . Keep in mind that you are not trying to toast or brown the coconut at this stage just warm it enough to dematerialize the dampness.However, naturally grated coconut, you can skip this original step entirely, If you are working with fresh.
2) Once the humidity has faded and the coconut feels dry, pour in the candied condensed milk. Stir well to insure the coconut is unevenly carpeted and the admixture becomes invariant in texture. The condensed milk will act as both a sweetener and binder, helping to bring the constituents together.
3) Allow the coconut and condensed milk admixture to poach gently over medium-low heat. In the early stages, occasional shifting is sufficient to help sticking. still, as the admixture begins to cake and reduce, it’s important to stir more constantly. ultimately, switch to constant shifting to avoid scorching and to insure indeed cooking. Continue to cook the admixture until it reaches a thick, cohesive thickness that starts to come down from the sides of the visage. This process ensures a rich, thick texture perfect for shaping or farther use in fashions.
4) Continue to cook the coconut and condensed milk mixture, stirring regularly, until it becomes quite thick and there is no visible moisture left in the pan. You’ll notice the bubbling that once appeared along the edges will slowly stop as the mixture dries out. This stage is crucial, as it determines the final texture of your ladoos. For me, this process took about 10 minutes, but the time may vary slightly depending on the heat level and moisture content of your coconut. Once the mixture reaches a thick, dough-like consistency and starts pulling away from the sides of the skillet easily, turn off the heat.
5) While the mixture is still hot, but not scorching, add ground cardamom powder to infuse it with a warm, aromatic flavor. Then stir in chopped nuts such as almonds and cashews—these add a delightful crunch and richness to every bite. Mix everything together thoroughly so that the nuts and cardamom are evenly distributed throughout the coconut base.
6) Transfer the cooked mixture into a wide bowl or plate and spread it out slightly. Allow it to cool down just enough so that it’s comfortable to handle. It should still be warm, as shaping the ladoos is easier when the mixture hasn’t cooled completely.
7) Oil your palm with ghee, take a little parcel of the cooled blend and begin forming into a ball. (see the video to learn how to shape).
8) Make a tight, smooth ball.
9) At that point roll the ladoo into dry coconut and put it on the plate.
10) Rehash the same for rest.
💭 Expert Tips For BEST Coconut Ladoo
- You can effectively twofold or triple the recipe. Or need to make little group, you can divide the recipe as well.
- The cooking time given is surmised. It may shift depending on the amount you are making. It moreover depends on the measure and shape of the skillet you’re utilizing, moreover depends on the fire concentrated of the gas heat.
- While forming, if you feel the blend is free, at that point exchange back to the skillet and once more cook for few more minutes till it gets thickened more.
🥣 Storage Instructions
- Store in an sealed shut container in the single layer. If you need to stack them at that point put a layer of parchment paper between them, so they do not adhere to each other.
- After preparation, transfer the mixture into an airtight container and place it in the refrigerator to preserve its freshness and flavor.
- When stored properly in the refrigerator, it maintains its quality and taste for approximately 8 to 10 days, making it a convenient option for extended use.
FAQs
Can I utilize dried up coconut?
If so, if you don’t mind take after this Shape them into ladoo instep of modak. This is the no-cook method.
Can I include raisins to the coconut ladoo?
Yes, you can. Include them half-way through the cooking handle. They will full up and at that point collapse come back to the unique size.
Can I make this for pooja and offer to the god?
It depends on your family conventions. A few do not incline toward the ready-made nourishment (e.g condensed drain utilized here) when they get ready the nourishment for pooja. A few families are versatile and they do not intellect.
