It’s that time of the year again, with so many festivals lined up, I love preparing a variety of savory snacks and sweets to celebrate the festive spirit. Today, I am sharing an easy Indian sweet recipe, “coconut ladoo,” that everyone can easily make at home. Even your kids can help out! This Instant Coconut Ladoo is an easier version made with only two key ingredients: desiccated or shredded coconut and sweetened condensed milk. Condensed milk is popularly known as milkmaid In India. Traditional coconut ladoos involve cooking fresh shredded coconut with milk, sugar, and cardamom until the milk reduces and thickens, forming a fudgy mass. You can make this condensed milk coconut ladoo for festivals such as Diwali, Holi, Dusshera, Ganesh Chaturthi, or Raksha Bandhan. If you enjoy this, you might also like trying out recipes for besan ladoo, rava ladoo, and coconut jaggery burfi. Below, I’ve shared all the tips and variations to help you make soft, melt-in-your-mouth delicious Milkmaid coconut ladoos.
What is desiccated coconut?
The word “desiccated” means ’to dry out and remove all moisture.’ Desiccated coconut, therefore, is prepared by shredding and dehydrating the coconut meat. Due to lack of moisture, it has a longer shelf life. Therefore, it is primarily used in making cakes, cookies, desserts, puddings, and coconut-based dishes.
Ingredients
Desiccated coconut - I used store-bought desiccated coconut (fine variety), which is readily available at Indian grocery stores. Alternatively, you can use fresh or frozen shredded coconut. Condensed milk - It is used for sweetness. You may also use Amul Mithai Mate as an alternative. For a vegan version, substitute the condensed milk with full-fat coconut milk and add sugar to taste. Cardamom powder - It adds a nice aroma and flavor to the ladoos. You can also add saffron strands for flavor. Or use vanilla extract for flavoring the Indian coconut balls.
How to Make Instant Coconut Ladoo with Condensed Milk
In a heavy bottom pan, add the desiccated coconut and condensed milk. Mix well. Keep stirring and cook on low flame for 4-5 minutes or until the mixture starts coming together, leaving the sides of the pan. Do not overcook ladoos; otherwise, they will turn hard. Add the powdered cardamom. Combine well and turn off the flame. Transfer the ladoo mixture to a bowl or a plate and let it cool. Grease your palm with some ghee. Then, take some mixture in your hand and make round balls. You will get around 12 medium ladoos. Take the remaining desiccated coconut on a plate and roll the prepared laddus in the coconut. Coconut laddu is ready to serve. You can garnish the ladoos with pistachios or slivered almonds.
Storage Suggestions
They stay fresh for about 4-5 days when stored in the refrigerator in an airtight container.
Tips & Variations
If you have coarse desiccated coconut, blend it in a mixer grinder for a few seconds. You may also roast desiccated coconut for 2-3 minutes in a teaspoon of homemade ghee before mixing condensed milk to get maximum flavor. If the coconut ladoo mixture looks dry and unable to form a ladoo then add a little milk and mix it. Adding milk gives a nice soft texture and is also easy to hold. If you use fresh coconut, roast in a little ghee for 4-5 minutes until the moisture disappears or it turns aromatic. Cook the coconut and condensed milk mixture on a low flame with constant stirring, or else it may burn. You can also add chopped roasted nuts like almonds and cashews.
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