Coconut Ladoo
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A quick and delicious Indian sweet made with desiccated coconut and condensed milk, perfect for festive occasions or a simple dessert.
- Time
- 15 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- South Asian
- Contains
- Dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Place a non-stick pan over low heat and add 2 cups of desiccated coconut. Toast lightly for 2-3 minutes until fragrant, being careful not to brown it.
Pour in the sweetened condensed milk and add the cardamom powder if using. Stir continuously on low heat.
Continue cooking and stirring until the mixture thickens and starts to come together as a cohesive mass that pulls away from the sides of the pan.
Remove the pan from the heat and allow the mixture to cool slightly until it is safe to handle with your hands.
Grease your palms with a little ghee or oil, then take small portions of the mixture and roll them into smooth, round balls.
Roll each finished ladoo in a small bowl of extra desiccated coconut to coat the outside.
Notes
Store in an airtight container in the refrigerator for up to a week. You can add chopped nuts like pistachios or almonds to the mixture for added texture.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 143
- Protein
- 2 g
- Carbs
- 11 g
- Fat
- 11 g
- Fiber
- 3 g
Where the calories come from
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