Coconut Ladoo

A 5-ingredient coconut ladoo made with fresh coconut, condensed milk, cardamom powder, almonds & saffron!

Coconut Ladoo is a sweet and rich dessert. In India, they are made on various festive occasions and are an all time favorite of everyone 🙂
The recipe here is a quick one using condensed milk, whereas the traditional one makes use of milk and sugar.

TIP: They remain fresh in the refrigerator for 3-4 days.

Native: Last week, I had a few guests coming over for dinner on a weekday. So wanted to create something super delicious, traditional, quick and with minimum number of ingredients or ingredients that I had handy. That’s when I came up with this recipe. They turned out to be great! The tri-color theming was a pure coincidence, trust me 😉

Hope you enjoy it! 🙂
Happy Independence Day y’all! 🙂 

Coconut Ladoos

  • Servings: 14 pieces
  • Print


  • 5 cups tightly packed fresh grated Coconut
  • 2 tablespoons Ghee
  • 1/2 teaspoon Cardamom powder
  • 3/4 cup Condensed milk
  • 1/3 cup desiccated or fresh Coconut for rolling
  • 7-8 strands of Saffron
  • 1/4 cup Almonds. thinly sliced
  • 1/4 cup Pistachios, thinly sliced


  1. Sauté fresh coconut in ghee for 3 to 4 minutes.
  2. Now add condensed milk, cardamom powder, saffron and almonds.
  3. Stir it well and cook this mixture on a low flame.
  4. When the mixture begins to leave the sides of the pan, switch off the flame. Allow the mixture to cool.
  5. When the mixture has cooled completely, pinch small to medium balls from the mixture and form Iadoos.
  6. Roll the ladoos is desiccated coconut or in fresh coconut evenly.
  7. Place them in small muffin liners or just place them in a tray.
  8. Garnish with pistachios.
  9. Serve coconut ladoos straight away or refrigerate and serve them later.




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