I love coconut so making coconut ladoo has been high on my things-to-cook list. This coconut laddu recipe has only 2 key ingredients and takes not more than 15 mins to come together, so it's perfect for those looking for quick and easy sweet recipes for Diwali. I had bought some desiccated coconut for rolling the date nut ladoos in and it seemed like a good idea to use them up to make some coconut ladoos for Diwali. They are perfect to be packed and gifted too and takes so little time that I made them on a weeknight after cooking and washing up. Total win!
Now, coconut ladoo snobs (do they exist?) may claim that this is not the real recipe or not the traditional coconut ladoos they know. I don't claim that at all. As I said, this Diwali is all about easy, simple sweets for me that pack well and these ladoos fit the requirements perfectly. You can play with the ingredients and proportions a bit depending on how you like them. I was conscious of too-sweet ladoos so went a bit heavy on the coconut and added a generous portion of roasted almonds too. They tasted delicious and fudgy due to the condensed milk.
You may also want to check out my list of diwali sweets recipes that all take under 20 mins to make.
Cooking time: 10 minutes
Makes 12 ladoos
INGREDIENTS:
1 cup of sweetened condensed milk
1 cup of desiccated coconut + more for rolling
12 raw almonds, chopped
1 tsp of butter or ghee + more for greasing
INSTRUCTIONS:
1. Heat the butter/ghee and toast the almonds until golden. Drain and set aside.
2. To the same pan add the condensed milk and desiccated coconut.
3. Mix well and cook on low flame
until the mixture turns quite thick and starts to roll into a ball. This took me about 8 mins but will totally depend how much heat you are using, type of pan, etc. The mixture will stick to your spatula and generally refuse to get stirred anymore. At that point, give in and turn off the flame.
4. Add the roasted almonds, mix them in and let the mixture cool enough for you to handle it.
5. Make ladoos of the desired size and roll them in more desiccated coconut. You can grease your hands with some soft butter or ghee if the mixture is sticky but if cooked right, it shouldn't be hard to shape them. If the ladoo mixture is too sticky, return to the pan for a while longer and cook until ready.
6. Transfer to an airtight container and let them cool completely. Refrigerate for up to 4 days, just remember to keep them out for some time before consuming since the ladoos turn a bit hard when refrigerated.
That's it! How easy are these coconut ladoos? I took them along on a road trip we went to this weekend and they were great to snack on between meals.
NOTES:
1. The sweetness was perfect since I used equal amounts of coconut and condensed milk but you can alter this to your taste
2. Use any nut(s) of your choice or leave them out completely
3. You can also use fresh coconut but the shelf life will be lower and you may need to cook the mixture longer since fresh coconut will be more moist. Desiccated coconut tasted great actually, not at all dry like I was worried it'd be
For coconut ladoo (laddu) recipe in tamil, hindi, marathi, urdu, gujarati, telugu, etc, please use the google translate button in the sidebar
Now, coconut ladoo snobs (do they exist?) may claim that this is not the real recipe or not the traditional coconut ladoos they know. I don't claim that at all. As I said, this Diwali is all about easy, simple sweets for me that pack well and these ladoos fit the requirements perfectly. You can play with the ingredients and proportions a bit depending on how you like them. I was conscious of too-sweet ladoos so went a bit heavy on the coconut and added a generous portion of roasted almonds too. They tasted delicious and fudgy due to the condensed milk.
You may also want to check out my list of diwali sweets recipes that all take under 20 mins to make.
COCONUT LADOO (LADDU) RECIPE
Preparation time: 5 minutesCooking time: 10 minutes
Makes 12 ladoos
INGREDIENTS:
1 cup of sweetened condensed milk
1 cup of desiccated coconut + more for rolling
12 raw almonds, chopped
1 tsp of butter or ghee + more for greasing
INSTRUCTIONS:
1. Heat the butter/ghee and toast the almonds until golden. Drain and set aside.
2. To the same pan add the condensed milk and desiccated coconut.
3. Mix well and cook on low flame
until the mixture turns quite thick and starts to roll into a ball. This took me about 8 mins but will totally depend how much heat you are using, type of pan, etc. The mixture will stick to your spatula and generally refuse to get stirred anymore. At that point, give in and turn off the flame.
4. Add the roasted almonds, mix them in and let the mixture cool enough for you to handle it.
5. Make ladoos of the desired size and roll them in more desiccated coconut. You can grease your hands with some soft butter or ghee if the mixture is sticky but if cooked right, it shouldn't be hard to shape them. If the ladoo mixture is too sticky, return to the pan for a while longer and cook until ready.
6. Transfer to an airtight container and let them cool completely. Refrigerate for up to 4 days, just remember to keep them out for some time before consuming since the ladoos turn a bit hard when refrigerated.
That's it! How easy are these coconut ladoos? I took them along on a road trip we went to this weekend and they were great to snack on between meals.
NOTES:
1. The sweetness was perfect since I used equal amounts of coconut and condensed milk but you can alter this to your taste
2. Use any nut(s) of your choice or leave them out completely
3. You can also use fresh coconut but the shelf life will be lower and you may need to cook the mixture longer since fresh coconut will be more moist. Desiccated coconut tasted great actually, not at all dry like I was worried it'd be
For coconut ladoo (laddu) recipe in tamil, hindi, marathi, urdu, gujarati, telugu, etc, please use the google translate button in the sidebar
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