Coconut Laddu holds a special place in my heart because it reminds me of celebrations and happy moments. These little golden balls of sweetness are incredibly simple to make, yet they taste like you spent hours in the kitchen. What I love most about this recipe is how forgiving it is for beginners. You don’t need any special skills or equipment – just a non-stick pan and your hands to shape these delightful treats. The smell of coconut and cardamom cooking together will fill your kitchen with the most amazing aroma.
About the Recipe
This recipe is your gateway to making authentic Indian sweets at home without any intimidation. What makes these laddus special is their perfect balance of sweetness and texture. The condensed milk creates that melt-in-your-mouth base, while the desiccated coconut adds delightful chewiness. You’ll find yourself making these for every occasion – from festivals to unexpected guests. They’re also incredibly versatile, so you can customize them with your favorite nuts or even add a pinch of saffron for extra luxury.
Why You’ll Love This Recipe
First, it’s practically foolproof. Even if you’ve never made Indian sweets before, you’ll nail these on your first try. The ingredients are easy to find at any grocery store, and you probably have most of them already. These laddus taste exactly like the ones from sweet shops, but you’ll know exactly what went into making them. They’re naturally gluten-free too, which makes them perfect for sharing with friends who have dietary restrictions. Plus, they keep well for days, so you can make a batch and enjoy them throughout the week.
Coconut Laddu
Cooking Tips
Keep the heat at medium throughout the cooking process – high heat will make the mixture stick and burn. Stir constantly once you add the condensed milk to prevent any lumps from forming. The mixture is ready when it pulls away cleanly from the sides of the pan. Don’t wait for it to cool completely before shaping – warm mixture is much easier to handle. Wet your palms slightly if the mixture feels too sticky while making balls.
Serving and Storing Suggestions
This recipe makes about 15-20 medium-sized laddus and takes roughly 25-30 minutes from start to finish. Serve them at room temperature for the best flavor and texture. Store in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks. They also make wonderful gifts when packed in decorative boxes.
Similar Recipes
- Besan Laddu
- Rava Laddu
- Date and Nut Balls
- Chocolate Coconut Truffles
- Carrot Halwa
Nutrient Benefits
Coconut provides healthy fats and fiber that help keep you satisfied longer. The nuts add protein and vitamin E, while also giving you those heart-healthy omega-3 fatty acids. Cardamom isn’t just for flavor – it aids digestion and has antioxidant properties. While these are without a doubt a sweet treat, the coconut and nuts provide some nutritional value along with the indulgence. They’re also naturally gluten-free, making them suitable for many dietary needs.
Coconut Laddu
Ingredients
- 1 cup Condensed Milk
- 2 cup Desiccated Coconut
- as required Cardamom Powder
- as required Mixed Nuts (Almonds/Cashews/Walnuts) chopped or broken
Instructions
- Heat a non stick pan in medium flame.
- Add the condensed milk and 1 1/2 cup coconut to it.
- Keep stirring continuously.
- When the mixture is thickened, add the cardamom powder and mix well.
- Keep stirring until the mixture is not sticking to the pan.
- Remove from flame and transfer the content to another dry plate.
- Keep the remaining 1/2 cup coconut in a plate.
- Make small balls of laddu when it is little hot.
- Roll over the balls in the coconut.
- Garnish with nuts and serve.
Recipe Video
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Frequently Asked Questions
Can I use fresh coconut instead of desiccated coconut?
Fresh coconut works, but you’ll need to grate it very finely first. The texture will be slightly different, and the mixture might take longer to thicken since fresh coconut contains more moisture. You might also need to cook it a bit longer to get the right consistency for shaping.
What if my mixture becomes too dry or too wet?
If it’s too dry and crumbly, add a tablespoon of condensed milk and mix well. If it’s too wet and sticky, cook it for a few more minutes while stirring constantly. The perfect consistency should hold together when pressed but not stick to your palms excessively.
How do I know when the mixture is ready to shape?
The mixture is ready when it starts pulling away from the sides of the pan and forms a ball-like mass. It should be thick enough that when you stir, it doesn’t flow back immediately. You should be able to gather it all together with your spatula easily.
Can I make these laddus ahead of time for parties?
Without a doubt. These actually taste better after sitting for a day as the flavors meld together. Make them up to a week ahead and store in an airtight container. They’re perfect for parties because they’re mess-free finger foods that everyone loves.
4 comments
Thx u for sharing can i use fresh coconut
Thx u
Hi,
You can use fresh coconut to make this laddoo.
For making laddus the SUGAR is must, but you have not spelled about that.
The condensed milk adds the necessary sweetness, so sugar is not needed.