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    Home ยป Recipes ยป Deepavali Recipes

    Coconut Ladoo | Coconut Laddu with Condensed Milk

    Published: Oct 19, 2022 by Ramya ยท Leave a Comment

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    Super simple and delicious Coconut Ladoo recipe with detailed step by step pictures. Easy to make Coconut Laddu recipe with condensed milk, 3-ingredient coconut ladoo recipe!

    Easy Coconut Ladoo Recipe

    3-Ingredient Coconut Ladoo is an easy and simple sweet that can be made for Deepavali or any festival. It takes less than 30 minutes to make these melt-in-mouth delectable coconut laddu from scratch. And it cannot get any easier than that.

    Deepavali is just around the corner and if you are looking for easy, simple sweets to make โ€“ look no further. This Coconut Ladoo recipe made using condensed milk is so delicious but super simple to make. The festival of lights is one of my most favorite festivals of India and every year I make atleast 10 sweet and savories.

    Jump to:
    • Ingredients
    • Step by Step Instructions
    • Recipe Notes
    • Top Tip
    • Substitutions & Variations
    • Storage & Serving Suggestions
    • More Deepavali Recipes
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Comments

    This year however, I have my hands full with our little bundle of joy โ€“ Siya. Making elaborate Deepavali sweets and savories is out of the question, but old habits die hard. I resorted to making a couple of quick recipes, in the hope that they are surely others sailing in the same boat as me. I figured if I could make these with a hyperactive 8-month-old clinging onto me, anyone could! So do try out ๐Ÿ™‚

    Coconut Laddu Recipe

    Ingredients

    This simple coconut laddu recipe uses only three main ingredients and is pretty fool-proof. I made two batches with varying proportions before finalizing the measurements.

    Desiccated Coconut is the main ingredient for making these ladoos and while fresh grated coconut can be used, using packaged desiccated coconut increases the shelf-life and cuts short the effort.

    Condensed Milk is the sweetening ingredient that we use for this laddu recipe. It does not require much cooking time and there is no need to worry about overcooking the sugar. It also makes the coconut ladoos creamy and rich.

    Milk is an important ingredient that makes the coconut laddu soft and melt in mouth.

    For full list of ingredients and exact measurements, check the recipe below.

    Best Coconut Ladoo Recipe

    Step by Step Instructions

    In a nonstick pan dry roast 2 cups of desiccated coconut on low flame for 3-4 minutes. Do not let the coconut change color and continuously stir the mixture for even roasting.

    Add ยฝ cup condensed milk to the roasted coconut. You can add 1-2 tablespoon extra if you prefer a sweeter ladoo.

    Quickly stir the mixture and continue cooking on low flame. If you have used extra condensed milk, the mixture could look gooey and requires a few additional moments of cooking.

    When the mixture begins to look crumbly, add ยผ cup of milk and ยฝ teaspoon of cardamom powder.

    Mix well and cook it for about 3-4 minutes until the mixture comes together and is not sticking to the pan anymore.

    Remove from pan onto a plate to cool down until it is hot enough to handle.

    When the mixture has cooled down a bit, roll it into ladoos of desired size using your fingers and palm.

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

    Prepare all the ladoos similarly and let them come to room temperature before storing them away.

    Store in an airtight container in fridge for upto a week or ten days. Serve cold or at room temperature as desired.

    Recipe Notes

    • You can increase the amount of condensed milk to upto ยพ cup for a sweeter and richer version of the laddus. Alternatively, you can also reduce the quantity of desiccated coconut to 1.5 cups for same effect.
    • Milk is optional however highly recommended as it makes the coconut laddus moist, which otherwise might turn slightly dense.

    Top Tip

    Dry roasting desiccated coconut helps release the coconut fat and makes the laddus flavorful. Make sure not to roast at higher flame as the coconut can change color quite quickly.

    It is a must to stop cooking the coconut mixture as it begins to look crumbly or as it comes together without sticking to the pan. Else, the mixture might turn out dry and it becomes difficult to roll the laddus.

    The ladoos must be shaped when the mixture is still warm as it is malleable and easy to work with. If the mixture is cold, it will be crumbly and not shape up easily. You can reheat it with a few tablespoons of milk again to get it to the right texture.

    Substitutions & Variations

    First and foremost, these ladoos are not overly sweet and are just apt. If you prefer a sweeter laddu, increase the condensed milk quantity to ยพ cup or alternatively add 1-2 tablespoon extra on top of ยฝ cup as you prefer.

    You can add any roasted nuts like cahsews, pistachios or almonds โ€“ chopped or slivered. I prefer the plain goodness of coconut and milk, so did not add anything else.

    A variation of this is rose coconut ladoos, where a few drops of rose extract and pink food color can be added to the mixture just before removing it from heat.

    Milk is optional however it is highly recommended to be added to keep the ladoos moist and soft. If you want to increase the shelf-life further, do not add any milk.

    Fresh coconut can be also be added instead of desiccated coconut but it is a must to roast it until there is no moisture left. The shelf-life is only for 3-4 days even if refrigerated.

    Coconut Ladoo with Condensed Milk

    Storage & Serving Suggestions

    As the coconut ladoos get to the room temperature, stack them neatly in an airtight container and store them in fridge for upto a week or ten days. These laddus can be served cold but you can leave them out for an hour outside to get back to room temperature and they get back to their original texture too.

    More Deepavali Recipes

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    ๐Ÿ“– Recipe

    Coconut Ladoo Recipe

    Coconut Ladoo | Coconut Laddu with Condensed Milk

    Ramya
    Super simple and delicious Coconut Ladoo recipe with detailed step by step pictures. Easy to make Coconut Laddu recipe using condensed milk, 3-ingredient coconut ladoo recipe!
    4.5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Course Desserts, Sweets
    Cuisine Indian
    Servings 18 ladoos
    Calories 97 kcal

    Equipment

    • Non-stick Pan

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    • 2 cups Desiccated Coconut + extra for rolling the ladoos
    • ยฝ cup Condensed Milk
    • ยผ cup Milk
    • ยผ teaspoon Cardamom Powder
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    Instructions
     

    • In a nonstick pan dry roast 2 cups of desiccated coconut on low flame for 3-4 minutes. Do not let the coconut change color and continuously stir the mixture for even roasting.
    • Add ยฝ cup condensed milk to the roasted coconut. You can add 1-2 tablespoon extra if you prefer a sweeter ladoo.
    • Quickly stir the mixture and continue cooking on low flame. If you have used extra condensed milk, the mixture could look gooey and requires a few additional moments of cooking.
    • When the mixture begins to look crumbly, add ยผ cup of milk and ยฝ teaspoon of cardamom powder.
    • Mix well and cook it for about 3-4 minutes until the mixture comes together and is not sticking to the pan anymore.
    • Remove from pan onto a plate to cool down until it is hot enough to handle.
    • When the mixture has cooled down a bit, roll it into ladoos of desired size using your fingers and palm.
    • Roll the prepared ladoo in desiccated coconut and set it aside.
    • Prepare all the ladoos similarly and let them come to room temperature before storing them away.
    • Store in an airtight container in fridge for upto a week or ten days. Serve cold or at room temperature as desired.

    Notes

    • You can increase the amount of condensed milk to upto ยพ cup for a sweeter and richer version of the laddus. Alternatively, you can also reduce the quantity of desiccated coconut to 1.5 cups for same effect.
    • Milk is optional however highly recommended as it makes the coconut laddus moist, which otherwise might turn slightly dense.

    Nutrition

    Nutrition Facts
    Coconut Ladoo | Coconut Laddu with Condensed Milk
    Amount per Serving
    Calories
    97
    % Daily Value*
    Fat
     
    7
    g
    11
    %
    Saturated Fat
     
    6
    g
    38
    %
    Polyunsaturated Fat
     
    0.1
    g
    Monounsaturated Fat
     
    1
    g
    Cholesterol
     
    3
    mg
    1
    %
    Sodium
     
    16
    mg
    1
    %
    Potassium
     
    93
    mg
    3
    %
    Carbohydrates
     
    7
    g
    2
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    6
    g
    7
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    30
    IU
    1
    %
    Vitamin C
     
    0.4
    mg
    0
    %
    Calcium
     
    33
    mg
    3
    %
    Iron
     
    0.4
    mg
    2
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword 3-ingredient coconut ladoo recipe, coconut laddu with condensed milk, coconut ladoo
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    I would be delighted to know if you have tried this recipe, donโ€™t forget to provide your rating for this recipe and do share your comments below. If you have any questions, you can always e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter ๐Ÿ™‚

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    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart ๐Ÿ™‚ I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me โ†’


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