Coconut Ladoo

Close-up image of coconut ladoos in white paper cups with the text "COCONUT LADOO" at the bottom. The ladoos have a shredded coconut coating and are arranged neatly on a paper surface.


  • 1.5 cups coconut – fresh, grated and tightly packed
  • 1 teaspoon Ghee (clarified butter)
  • ½ teaspoon cardamom powder or 4 to 5 green cardamoms crushed in a mortar-pestle
  • ½ can sweetened condensed milk or milkmaid – 200 grams
  • ⅓ cup desiccated coconut or fresh grated coconut – for rolling
  • Chopped nuts or dry fruits – of your choice, optional


  1. Heat ghee in a heavy frying pan or kadai. Keep flame to a low.
  2. Add 1.5 cups tightly packed coconut.
  3. Stir and roast the coconut on a low flame for 3 to 4 minutes. The roasting is to just get rid of some moisture. Don’t brown the coconut.
  4. If using desiccated coconut, then no need to roast it in ghee. Simply mix the desiccated coconut with condensed milk and heat the mixture.
  5. Now add the sweetened condensed milk and cardamom powder.
  6. Mix thoroughly and cook this mixture on a low heat.
  7. When you see that the mixture has begun to thicken, then keep stirring nonstop.
  8. When the mixture begins to leave the sides of the pan and when you see some coconut fat at the sides, switch off the heat.
  9. Pour the ladoo mixture in another bowl or pan. Allow it to cool at room temperature.
  10. When the mixture has cooled completely, pinch small to medium balls from the mixture and form ladoo.
  11. Roll the coconut ladoo in desiccated coconut or in fresh coconut evenly.
  12. You can also make all the ladoo at once and then roll in the desiccated coconut.
  13. Place them in small muffin liners or just place them in a tray.
  14. Serve coconut ladoo straight away or refrigerate and serve them later. 
  15. This ladoo will stay good for a week in the fridge.

14 servings

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