Coconut Khoya & Gulkand Ladoo

Easy and delicious coconut & khoya ladoos with a sweet gulkand surprise in the center!


Coconut Khoya & Gulkand Ladoo

  • Servings: 10 pieces
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  • 2 cups Desiccated Coconut
  • 3/4 cup Unsweetened Khoya/Mawa
  • 3/4 cup Sugar
  • 4 Green Cardamom
  • 2 tablespoon Gulkand
  • 2 tablespoon Warm Milk
  • A pinch of Saffron (optional)


  1. Soak saffron in warm milk for 5 to 10 minutes and keep aside.
  2. Grind sugar and cardamom in to powder.
  3.  In a wok add khoya/mawa and cook in slow flame for 2-3 minutes or until it’s melts, loosen up, off flame. Add saffron milk, sugar powder to khoya and mix well, allow to cool. (Keep flame only in slow/low or khoya will get burnt).
  4. Add desiccated coconut with khoya mixture and combine well to form smooth dough. Divide into equal 10 to 12 portions, take one piece and roll in to ball/laddu, flatten it like cutlet or tikki.
  5. Fill 1 to 2 tsp of gulkand in center and carefully bring edges together and form in to ball again. Do this carefully so gulkand doesn’t leaks from sides.
  6. Garnish with saffron and serve.

Hope you enjoy it!

– If using sweet khoya then reduce sugar or don’t use sugar atall.
– If you don’t have gulkand, fill ladoo with finely chopped nuts of choice or chocolate rice etc.
– If you can’t bind ladoo add little more desiccated coconut and mix well.



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