· By Jigna
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Coconut Ladoo are moist, creamy, sweet, and amazingly delicious. They are Indian truffles or sweet balls and are very popular in every region of India. Making coconut ladoo is super easy and quick. We can serve them during auspicious occasions, on small celebrations, or even just as a quick fix for our sweet cravings.
About Coconut Ladoo
Coconut Ladoo is my childhood favorite. I have memories of my mom making these sweet balls. I fondly remember it as the Milkmaid Ladoo. Milkmaid is the famous Nestle brand name of condensed milk, and in India, we call it Milkmaid rather than condensed milk.
This recipe is a reflection of my memories and is inspired by my mom’s recipe. I have made these Ladoo with condensed milk, and it is so easy one-pan recipe.
Ingredients
We require very few ingredients for this recipe.
- Coconut
- Condensed milk
- Milk Powder
- Cardamom Powder (Optional)
- Rose Water (Optional)
Coconut: I have used freshly frozen grated coconut to make these Ladoo. Freshly frozen is the same as fresh coconut after thawing at room temperature. It provides the same taste and texture. Because I don’t have access to fresh coconut, I always use freshly frozen coconut. So for this recipe, you can use freshly grated coconut. Or, if you don’t have access to fresh or freshly frozen coconut, use desiccated coconut. And if you use desiccated coconut, use fine or medium flakes. But I will highly recommend that you use fresh (or freshly frozen) coconut to make these Ladoo. Fresh coconut provides better moisture and softness to these sweet balls.
Condensed Milk: Condensed milk is my favorite to use instead of using sugar and milk. It provides sweetness as well as creaminess, thickness, and richness to the desserts. Also, it makes the recipe easier and quicker. You can add a little less or a bit more condensed milk in this recipe, based on your sweetness preference.
Milk Powder: This is my secret ingredient to make coconut ladoo creamier. It also binds the whole coconut mixture and provides a nice solid bite to the Ladoo. You can use either skim milk powder or full-fat milk powder.
Cardamom Powder: For me, any milk-based Indian sweet is incomplete without this spice. It’s warm and aromatic flavor makes the sweet richer in taste and flavor. But you can skip it if you don’t have it or don’t prefer to add.
Rose Water: The nice floral note to these Ladoo comes from rose water. But it is totally optional, and skip it if you don’t have it.
Step-by-Step Directions
Place the heavy bottom pan over low to medium heat and add coconut, condensed milk, and milk powder.
Mix well and cook for 15-20 minutes. Stir the mixture continuously.
After approximately 10 minutes, the coconut mixture will start thickening.
Continue cooking until the mixture dries out, stops sticking to the pan, and becomes a thick mass.
It will take approximately 15-20 minutes.
Turn off the heat and add cardamom powder and rose water.
Mix well and take the mixture into a plate or bowl. Let it cool down enough to handle.
When the mixture is still slightly warm, roll into little truffle-like balls.
Roll the balls into a fresh or desiccated coconut, and they are ready to serve.
We can keep them at room temperature for two days, and in the fridge, we can keep them for up to two weeks.
If you like coconut, you must try these coconut balls. These sweet truffles are moist, creamy, and very delicious. Making them is very easy, requiring only a few ingredients. They are even perfect made in advance. We can keep them in the refrigerator for a couple of weeks.
So I hope you will like this recipe and if you make them, please leave your comment. You can also easily rate the recipe in the recipe card below.
More Easy Sweet Recipes:
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Recipe
Coconut Ladoo / Creamy Coconut Ladoo Recipe
By Jigna
Coconut Ladoo are moist, creamy, and sweet truffle-like balls. They are easy to make and can easily be stored in the fridge for up to two weeks.
5 from 2 votes
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Prep Time 5 minutes mins
20 minutes mins
Total Time 25 minutes mins
Cuisine Indian
Course Dessert, Snack
Diet Vegetarian Eggless
Servings 20 Ladoo
Video
Ingredients
- 2 Cups fresh or freshly frozen coconut ((See notes))
- 1 Cup condensed milk
- ½ Cup milk powder ((See notes))
- ¼ teaspoon cardamom powder
- 1 teaspoon rose water ((Optional))
- Fresh or desiccated coconut as needed to roll the balls
Instructions
Place the heavy bottom pan over low to medium heat and add coconut, condensed milk, and milk powder. Mix well and cook for 15-20 minutes. Stir the mixture continuously.
After approximately 10 minutes, the coconut mixture will start thickening.
Continue cooking until the mixture dries out, stops sticking to the pan, and becomes a thick mass. It will take anywhere between 15 – 20 minutes.
Turn off the heat and add cardamom powder and rose water. Mix well and take the mixture into a bowl. Let it cool down enough to handle.
When the mixture is still slightly warm, roll into little truffle-like balls. Roll the balls into a fresh or desiccated coconut, and they are ready to serve.
We can keep them at room temperature for two days, and in the fridge, we can keep them for up to two weeks.
Notes
Coconut: If you can not find fresh coconut or freshly frozen coconut, you can also use desiccated coconut. Use fine or medium desiccated coconut.
Milk Powder: Use skim milk powder or full-fat milk powder. For more creaminess use full-fat milk powder. If you skip the milk powder then you will have to adjust the quantity of condensed milk.
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