coconut ladoo recipe with step by step photos – quick, easy and tasty coconut ladoo recipe made with fresh coconut, condensed milk and cardamom powder.
i had some good amount of leftover grated coconut and almost half a can of condensed milk. so decided to use both of them to make these melt in the mouth coconut ladoo and taste too good.
coconut ladoo are often made for festive occasions. i made them for the ram navami festival and have kept in the fridge. these stay good in the fridge for 4-5 days. generally only the white part of coconut is used. but the one i had grated, had both white and some brown parts. still i made the ladoo as it does not matter to me as long as the end result tastes good.
variations of making coconut ladoo recipes
depending upon the method and the ingredients used there are many recipes for making coconut ladoo. e.g. you can make them with fresh or dry coconut. you can use either khoya or condensed milk or jaggery or sugar syrup. mostly cardamom powder is used as a flavoring agent. but you can also add some saffron strands.
few such methods to make coconut ladoo are:
- instant coconut ladoo – this is a 2 ingredient delicious ladoo made with sweetened condensed milk and desiccated coconut powder.
- coconut ladoo with khoya – made with fresh grated coconut and khoya (mawa).
- nariyal ke ladoo – made with desiccated coconut and sugar syrup.
- narkel naru – delicious coconut ladoo from the bengali cuisine made with fresh grated coconut and jaggery.
all these methods to make coconut ladoo are quick and easy and you get really good coconut ladoo. a lovely sweet treat for your loved ones.
if you are looking for more coconut sweets recipes then you can check these below recipes:
coconut ladoo
INGREDIENTS FOR coconut ladoo
- 1.5 cups tightly packed fresh grated coconut
- 1 teaspoon ghee
- ½ teaspoon cardamom powder (choti elaichi powder) Or 4 to 5 green cardamoms crushed in a mortar-pestle
- ¾ cup condensed milk Or 220 grams sweetened condensed milk Or about ½ tin of sweetened condensed milk
- 1/3 cup desiccated or fresh coconut for rolling
- chopped dry fruits of your choice (optional)
HOW TO MAKE coconut ladoo
sauteing the coconut
- heat 1 tsp ghee in a frying pan or kadai.
- add 1.5 cups tightly packed coconut.
- stir and saute the coconut on a low flame for 3 to 4 minutes. the sauteing is to just get rid of some moisture. don't brown them. if using desiccated coconut, then no need to saute it in ghee. just mix the desiccated coconut with condensed milk and heat the mixture.
making coconut ladoo
- now add 3/4 cup sweetened condensed milk. here i used amul mithai mate.
- add 1/2 tsp cardamom powder.
- stir very well and cook this mixture on a low flame.
- when you see that the mixture has begun to thicken, then keep stirring regularly.
- when the mixture begins to leave the sides of the pan and when you see some coconut fat from the sides, switch off the flame.
- pour the coconut ladoo mixture in another bowl or pan. allow it to cool.
- when the mixture has cooled completely, pinch small to medium balls from the mixture and form ladoo.
- roll the coconut ladoo in desiccated coconut (nariyal ka burada) or in fresh coconut evenly.
- you can also make all the ladoo at once and then roll in the desiccated coconut.
- place the coconut ladoo in small muffin liners or just place them in a tray.
- serve coconut ladoo straight away or refrigerate and serve them later.
- these coconut ladoo stay good for 4 to 5 days in the fridge.
how to make coconut ladoo
sauteing the coconut
1. heat 1 tsp ghee in a frying pan or kadai. you can also use coconut oil.
2. add 1.5 cups tightly packed grated coconut.
3. stir and saute the coconut on a low flame for 3 to 4 minutes. the sauteing is to just get rid of some moisture. don’t brown them. if using desiccated coconut, then no need to saute it in ghee. just mix the desiccated coconut with condensed milk and heat the mixture. if using frozen coconut, then let it come at room temperature before you begin to saute it.
making coconut ladoo
4. now add ¾ cup sweetened condensed milk. here i used amul mithai mate.
5. add ½ tsp cardamom powder.
6. stir very well and cook this mixture on a low flame.
7. when you see that the mixture has begun to thicken, then keep stirring regularly.
8. when the mixture begins to leave the sides of the pan and when you see some coconut fat at the sides, switch off the flame.
9. pour the coconut ladoo mixture in another bowl or pan. allow it to cool.
10. when the mixture has cooled completely, pinch small to medium balls from the mixture and form ladoos. apply some ghee on your palms when shaping the coconut ladoo. in case the mixture is loose and you cannot make ladoo, then put it back on the pan and heat for a few more minutes.
11. roll the ladoo in desiccated coconut (nariyal ka burada) or in fresh coconut evenly.
12. you can also make all the coconut laddu at once and then roll in the desiccated coconut.
13. place the coconut laddu in small muffin liners or just place them in a tray.
14. serve coconut ladoo straight away or refrigerate and serve them later. these coconut ladoo stays good for 4 to 5 days in the fridge. for more ladoo recipes, you can check this collection of 26 ladoo recipes.
Hello Mam,
The laddoos came out exactly as you have shown in the recipe and tasted good.
Thank you so much all your recipes are simply awesome and with pictures and perfect measurements it becomes very easy to follow and make them .
Thanks much.
Welcome Ruchi. Glad to know this. Thanks for sharing your positive feedback on coconut ladoo recipe.
After my marriage i have learned all the cooking from u.. u have an ausome collection of everyday essential recipes.. the first site i search for, for all my cooking needs..thank u very much for sharing these.. and keep sharing.. lotzz of love to you..
Welcome Priti. Glad to read your positive feedback on website. Thanks for your appreciation.
Hello mam…thx a ton for your easy and lovely recipes. Your site is the first one that I visit of I have to try something new. And the results are always impressive. Thanks a ton. God bless for the good work.
Welcome Reeti. Thanks for your positive feedback and best wishes.
Hlo mam I m your big fan of u & your recipe’s 🤗😘😘😘😘
thanks mandeep for your kind words.
Thanks so much for recipe! I had a lot of coconut left over after extracting coconut milk, and I luckily saw this recipe. My husband loved them (even though he’s not a big fan of sweets). Hope to try this again!
welcome shreyasi. thats a good idea to make coconut from the leftover coconut after extracting coconut milk. i usually make cookies with them. thanks for sharing the positive feedback on the coconut ladoo recipe.
Hi I tried it but they are very soggy. Do you think I should have cooked for some more time?
yes, the moisture needs to be less. now also you can put the mixture back in the pan and cook for some more minutes.
Love this recipe! I tried it today and the ladoos have come out perfectly round and delicious. The recipe is easy to follow and the pictures are a great guide. Thanks a lot! Happy Diwali!
thank you amrita for the positive review on the coconut milk ladoos. wish you too a happy diwali.
Thank you so much for this wonderful recipe, am just waiting it to cool before shaping them and rolling in coconut ready for navrati tonight. Very easy to follow instructions.
welcome nita and thanks for sharing the feedback.
Hi..
I guess there is some sequencing problem with the recipe(text ,not the pics).kindly rectify it.by the way,your blog is the first thing I check when i think of cooking something special..going to try these laddus today.
thanks archana for pointing this out. i did check and will rectify it. hope the coconut laddus turn out good.
Hello Mam,
On the ocassion Of Vinayak Chaturthi , i tried Your Receipe of Coconut ladoo with Condensed milk.
It Was Really Delicious!! My family & frnds really Luved it
And
I m really Thankful to u.
welcome richi. glad to know this. thanks for sharing positive feedback on coconut ladoo recipe.
Can I use dry coconut (gari gola) to make this?
yes anshu, you can use dry coconut. just saute for half a minute. don’t brown the coconut and proceed with the recipe.
Any substitute for condense milk??
you can use khoya/mawa or evaporated milk.
Can I use suger chasni??
with sugar chasni, the method is different and you can check this coconut ladoo recipe made with sugar syrup – https://www.vegrecipesofindia.com/coconut-ladoo-festival-recipes/
do note that both fresh as well desiccated coconut can be used. if using fresh coconut, then just saute in a 2 to 3 tsp of oil till their moisture dries up a bit. don’t brown the coconut.
in this recipe sugar is not required.
reena since condensed milk is sweet sugar isn’t required. hope this help’s you.
I did try out was the best ever thanks for sharing they become one of my favorite
welcome haszra. glad to know that you liked the coconut ladoo recipe.
fresh coconut means freshly grated sukha/dry coconut or kachcha coconut available with vegetable vendors…bit confused
the fresh coconut available with veggie vendors. not sukha or dry coconut.