Coconut ladoos are made up of four basic ingredients with coconut and condensed milk as the main ones. In this recipe, you have the freedom to choose between fresh, or frozen coconut. You can also add a few more tablespoons of sugar to suit the craving of your sweet tooth. If you’re feeling fancier, you can customize your coconut ladoo with your choice of topping complimenting the coconut flavor. Use almonds, cashews, raisin and dried fruits to enhance the taste.
- 1 cup fresh or frozen coconut, grated
- ½ cup of sweetened condensed milk
- 1/3 tsp. of cardamom powder
- 1 tbsp. of cashews, chopped
- 1 tsp. of almonds, chopped
- Roast the grated coconut over medium heat for about 2-3 minutes, stirring constantly until the coconut loses its moisture. Remember to turn off the heat as soon as the moisture evaporates as to not brown the coconut.
- Add the condensed milk, mix well and cook over medium-low heat.
- Once it starts to become bubbly, it soon achieves thick consistency so you better stir the mixture frequently.
- Cook until you see that it starts to leave the sides of the pan, and then turn off the heat.
- You can then add the cardamom powder, almonds and cashew nuts.
- Mix well and transfer the mixture onto a plate to let it cool down quickly.
- Note that you need to completely cool down the mixture before taking a portion to make a smooth, firm medium-sized ball using your hand. If the consistency is sticky, you can add ghee to your hand.
- Shape the lumps into 6 medium-sized ladoos.
- One by one, roll the ladoos into the desiccated coconut. Done!
Time and Serving
- Preparation : 10 minutes
- Cooking : 15 minutes
- Serving : makes 6 ladoos (equivalent to 2-3 servings)