Coconut laddoos are a rich and aromatic Indian sweet made by saut ing grated coconut in ghee. Condensed milk is added for sweetness and binding, along with cardamom powder for flavor. The mixture is cooked until thick and then shaped into small round balls. You can enhance the flavor with saffron milk and chopped nuts. The laddoos are coated with extra coconut for a decorative finish. They are best enjoyed fresh or stored in an airtight container.
Ingredients:
2 cups fresh or desiccated coconut (grated)
1 cup condensed milk (for sweetness and binding)
2 tbsp ghee (for richness)
1/4 tsp cardamom powder (for flavor)
2 tbsp chopped nuts (cashews, almonds, or pistachios) optional
8-10 saffron strands (optional, for aroma and color)
2 tbsp milk (if needed, for extra moisture)
Step-by-Step Recipe
Step 1: Prepare the Ingredients
Grate fresh coconut or use desiccated coconut for convenience.
If using fresh coconut, dry roast it lightly in a pan on low flame for 4-5 minutes. This removes excess moisture and enhances the aroma.
Chop the nuts into small pieces and keep them aside.
Step 2: Cook the Mixture
Heat 2 tbsp ghee in a non-stick pan on low heat.
Add the grated coconut and saut for 3-4 minutes, stirring continuously until it becomes aromatic.
Pour in the condensed milk and mix thoroughly.
Stir the mixture continuously on low-medium flame to avoid burning.
Add cardamom powder for a rich, aromatic flavor.
Step 3: Add Nuts and Saffron (Optional)
If using saffron, soak it in 2 tbsp of warm milk for a few minutes.
Add the saffron milk and chopped nuts to the mixture.
Stir well and cook until the mixture thickens and starts leaving the sides of the pan.
This should take about 8-10 minutes on low flame.
Step 4: Shape the Laddoos
Once the mixture cools slightly, grease your palms with ghee.
Take a small portion of the mixture and roll it into a round laddoo shape.
If the mixture feels sticky, apply a little ghee to your hands.
Roll the laddoo in some extra grated coconut for a decorative coating.
Step 5: Serve and Store
Place the laddoos on a plate and let them cool completely.
Store them in an airtight container at room temperature for 2-3 days or refrigerate for up to a week.
Serve these delicious coconut laddoos as a festive treat or dessert.
Tips for Perfect Coconut Laddoos:
For extra flavor: Add rose water or kewra essence.
For more sweetness: Increase the condensed milk slightly.
For a healthier version: Use jaggery syrup instead of condensed milk.
For vegan laddoos: Use coconut milk and jaggery instead of condensed milk.
Enjoy your homemade coconut laddoos a sweet, aromatic, and festive delight.