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Coconut Ladoo

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

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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. 1

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

  2. 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. 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. 4

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

  5. 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. 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.

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Questions

What is Coconut Ladoo?

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. This reference files it under Indian dessert: made on the stovetop, rated easy and about 25 minutes start to finish.

How long does Coconut Ladoo take?

As written, 25 minutes: 10 of prep and 15 of cooking. The longest single stretch is the hands-off wait in step 6, 30 minutes. That wait sits outside the stated prep and cook times, so plan around it.

Is toasting the nuts or seeds for Coconut Ladoo necessary?

Step 2 reads: "Add 2 cups desiccated (finely shredded) unsweetened coconut and toast, stirring constantly, for 3 minutes until fragrant and very lightly golden." It is quick and it shows. Step 2 browns the natural oils, which deepens the flavor; raw, they taste flat by comparison. Watch the pan, because they go from toasted to burnt in under a minute.

What can I use instead of ghee in Coconut Ladoo?

The entry for Coconut Ladoo calls for 2 tsp ghee (or unsalted butter). In its place: Use unsalted butter where the heat is moderate, or a neutral oil where it is high. Clarifying butter yourself takes about ten minutes.

Is Coconut Ladoo low-carb?

A serving of Coconut Ladoo carries 18 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 90 percent of the budget; against a moderate 100 g low-carb day it is 18 percent.

Does Coconut Ladoo contain tree nuts?

Yes: 2 tbsp pistachios, finely chopped. The full allergen list for this entry is dairy and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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