Coconut Ladoo

Name: Coconut Ladoo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 16 servings
Cuisine: Indian
Ingredients: 2 cups desiccated (finely shredded) unsweetened coconut; 1 cup sweetened condensed milk; 2 tsp ghee (or unsalted butter); 1/2 tsp ground cardamom; 1/4 cup desiccated coconut (for rolling); 2 tbsp pistachios, finely chopped

Bite-sized Indian sweets made from desiccated coconut cooked with sweetened condensed milk and cardamom, then rolled into round balls. They set at room temperature in minutes and keep well for several days.

25 minEasyServes 16160 cal/serving

IndianDessertStovetopVegetarianLow CarbHalal-friendlyGluten-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

2 cups desiccated (finely shredded) unsweetened coconut
1 cup sweetened condensed milk
2 tsp ghee (or unsalted butter)
1/2 tsp ground cardamom
1/4 cup desiccated coconut (for rolling)
2 tbsp pistachios, finely chopped

Instructions

1

Spread the 1/4 cup desiccated coconut (for rolling) for rolling onto a small plate and set aside.
2

Melt 2 tsp ghee (or unsalted butter) in a non-stick skillet over medium-low heat. Add 2 cups desiccated (finely shredded) unsweetened coconut and toast, stirring constantly, for 3 minutes until fragrant and very lightly golden.
3

Pour in 1 cup sweetened condensed milk and add 1/2 tsp ground cardamom. Stir continuously over medium-low heat for 8-10 minutes until the mixture thickens, pulls away from the sides of the pan, and forms a cohesive dough.
4

Remove from heat and let the mixture cool for 5-10 minutes until it is comfortable to handle but still pliable.
5

Lightly grease your palms with a little ghee (or unsalted butter). Scoop roughly 1 tablespoon of dough and roll between your palms into a smooth ball. Roll each ball in the desiccated coconut (for rolling) to coat and press a few 2 tbsp finely chopped pistachios on top.
6

Arrange on a plate and let set at room temperature for 30 minutes before serving. Store in an airtight container for up to 5 days.

Questions

Can I make Coconut Ladoo dairy-free?

Yes. The dairy in this entry is 1 cup sweetened condensed milk, 2 tsp ghee (or unsalted butter). Swap the sweetened condensed milk for a plant-based version of the same product; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Coconut Ladoo ahead?

Yes, it takes well to being made ahead. Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Coconut Ladoo?

Yes. As written it serves 16. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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