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Coconut Ladoo ( Laddu) With Condensed Milk

Hello friends, after a short break we are meeting again, because of bad climate, it was very difficult for me to click photos.  Ganesh chathurthi and teachers day comes on the same day this year. My plan is to post a sweet for this special occasion.

The recipe which I am posting today is a shortcut of the traditional recipe. The traditional way of making coconut ladoos is quite tedious. So we can see a shortcut method here. Before going into the details, I would like to wish all of you a Happy Ganesh chathurthi and of course I would like to thank all of my teachers and wish them all a happy teachers day also.

Usually, fresh grated coconut is used to make these ladoos and is roasted to decrease the moisture level, to cut off this step, we are using desiccated coconut which is easily available in supermarkets. If not available, just microwave fresh grated coconut for one or two minutes.

The next ingredient which I am using here is condensed milk. In the traditional method, grated coconut and milk along with sugar are cooked up to such a level that the milk becomes thick and leaves the sides of the pan. As you know, this process is time consuming. So we are using condensed milk and also it will hold the coconut pieces firmly.

If you want crunch in the ladoos, add some dry fruits, here I am using chopped cashews, it is our choice. Definitely we can think of many of the variations.

A pinch of cardamom powder is used to get the flavour.   I also used milk powder, this is just to get texture. If you don't have, you can omit it.

Let us see how to make coconut ladoos in an easy way

  • First of all, take 1/2 cup condensed milk in a heavy bottomed pan.
  • Add 2 cups of desiccated coconut to it. If the desiccated coconut is too coarse, just spin in a mixer grinder. 
  • Add 1 tablespoon milk powder.
  • Mix well.
  • Switch on the flame and cook on medium heat till it heat up and  leaves the sides of the pan and come together as a mass. It will occur in two to three minutes. Stir continuously to avoid burning.
  • Add cardamom powder and two to three teaspoon chopped cashew. 

  • Mix well.
  • Transfer into another plate and let it cool down completely. Apply some oil on your hands. Take a small portion of the mixture and roll into small balls. 
  • Spread remaining desiccated coconut on a plate and immediately roll the ladoos to get an outer coating of coconut.
  • Roll out all the batter like this and garnish with tutti fruity or nuts. Delicious coconut ladoos are now ready. Keep in air tight container.

Coconut ladoo recipe

Author: Anju Aneesh
Recipe type: Sweet
Cuisine: Indian, North Indian
Preparation time: 5 minutes | Cooking time: 5 minutes | Total time: 15 minutes


  • 2 1/2 cups desiccated coconut
  • 1/2 cup condensed milk
  • 1 tablespoon teaspoon milk powder
  • 2 to 3 teaspoon chopped cashews
  • 2 to 3 cardamom powdered
  • Some tutti fruity to garnish

Direction of preparation of coconut ladoo

  • Cook condensed milk, 2 cups of desiccated coconut and 1 tablespoon milk powder in a heavy bottomed pan on medium heat with continuous stirring till it leaves the sides of the pan and come together as a mass. Switch off the stove.
  • Add chopped cashews and cardamom powder and mix well.
  • When it cools down completely, take a small portion of the mixture and roll it to small gooseberry sized balls.
  • Roll in desiccated coconut and garnish with tutti fruity.

My notes on coconut ladoos

  • Coconut ladoos can be made with fresh coconut also. In that case roast coconut a bit to reduce the moisture.
  • If the coconut is too coarse, I would suggest to blend a bit in a mixer grinder.
Happy cooking
Anju Aneesh

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