Easy Coconut Ladoo Recipe made with condensed milk. This is easy dish to make and could be made in less than twenty min’s. I had a lot of desiccated coconut so decided to make ladoos.
Just few days I posted coconut barfi recipe with khoya. I love coconut as it has been a major ingredient in all our food since childhood. So be it coconut gravy or vegetable or usal love them.
I have used fresh grated coconut but you could also use desiccated coconut. Traditionally they are made with milk. But making with condensed milk fastens the process and saves on time.
Have added pink color but that’s optional. You could use natural coloring agents like saffron etc. Also to make them more flavorful have added sesame seed, poppy seed and some chopped pistachios for garnish. I added seed as even Ganesha loves them 🙂 so its perfect for the festival and fast.
Let’s make Coconut Ladoo recipe stepwise:
- Heat a non stick pan add fresh grated coconut and ghee.
2. Saute nicely also add sesame seed and poppy seed.
3. Mix nicely and saute until the moisture dries from the coconut.
4. Now add sweetened condensed milk, salt if using and cardamom powder. Stir nicely.
5. Keep stirring and allow the mixture to reduce and thicken.
6. After some time you would notice the mixture starts leaving the edges of the pan. If you are palnning to add color then add now. Mix nicely.
7. Switch off the gas allow the mixture to cool down. Spread the desiccated coconut on a tray or dish.
8. Once the mixture is warm yet manageable make small balls shaping into ladoos. They would become firm as they cool down.
9. Roll them on the desiccated coconut powder. You could also add some pistachio flakes and roll ladoos over them but it’s optional.
10. Place them in the fridge for a longer shelf of life. Serve the coconut ladoos as offering to god or eat them.
Coconut Ladoo recipe below.
- 200 gm sweetened condensed milk
- 150 gm fresh grated coconut or desiccated coconut
- 1 tbsp clarified butter
- ¼th tsp cardamom powder
- 1 tsp white sesame seed
- 1 tsp poppy seed
- ½ cup desiccated coconut for garnish
- a pinch of salt (optional)
- some chopped pistachios (optional)
- Heat a non stick pan add fresh grated coconut and ghee.
- Saute nicely also add sesame seed and poppy seed.
- Mix nicely and saute until the moisture dries from the coconut.
- Now add sweetened condensed milk, salt if using and cardamom powder. Stir nicely.
- Keep stirring and allow the mixture to reduce and thicken.
- After some time you would notice the mixture starts leaving the edges of the pan. If you are palnning to add color then add now. Mix nicely.
- Switch off the gas allow the mixture to cool down.
- Spread the desiccated coconut on a tray or dish.
- Once the mixture is warm yet manageable make small balls.
- Roll them on the desiccated coconut powder. You could also add some pistachio flakes and roll ladoos over them but it's optional.
- Place them in the fridge for a longer shelf of life. Serve the coconut ladoos as offering to god or eat them.
2.There is no need to add sugar.
3.Adding color or nuts are optional.
Leave a Reply