Coconut Ladoo

Sweet, melt-in-your-mouth Indian coconut balls, perfect for festivals or a quick dessert.

⏱Prep: 15 min

🔥Cook: 15 min

⏲Total: 30 min

🍽10-12 ladoos servings

Vegetarian

Ingredients

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Step-by-step

In a large non-stick pan, melt the butter or ghee over medium-low heat.
Add the desiccated coconut to the pan and sauté for 2-3 minutes until lightly fragrant, ensuring it doesn’t brown.
Pour in the milk and add the granulated sugar, stirring continuously until the sugar dissolves completely.
Continue to cook on medium-low heat, stirring frequently, until the mixture thickens and starts to leave the sides of the pan (about 8-10 minutes).
Stir in the cardamom powder and optional chopped nuts, mixing well to combine.
Remove the pan from heat and let the mixture cool down for about 10-15 minutes until it’s warm enough to handle but not too hot.
Grease your palms lightly with ghee or oil, then take small portions of the mixture and roll them into smooth, round ladoos (golf-ball size).
Roll each ladoo in extra desiccated coconut to coat evenly.
Arrange the coconut ladoos on a plate and let them set at room temperature for an hour before serving.

Per serving

Make it last

Refrigerator 5-7 days

Store in an airtight container to maintain freshness and prevent drying out.

Freezer Up to 1 month

Place ladoos in a single layer on a tray to freeze solid, then transfer to a freezer-safe bag or container. Thaw at room temperature before serving.

Reheat Not recommended

Ladoos are best enjoyed at room temperature or slightly chilled; reheating can alter texture.

For a richer flavor, use full-fat milk or condensed milk (reducing sugar if using condensed milk).
Do not overcook the coconut mixture, as it can make the ladoos dry and crumbly. Stop cooking when it just begins to leave the sides of the pan.
Add a few drops of food coloring (like green or pink) for festive, colorful ladoos.
For a nutty variation, lightly toast the desiccated coconut before adding milk and sugar.