Coconut Laddu is a quick and delightful Indian sweet made using just a few ingredients — desiccated coconut and condensed milk. It’s perfect for festive occasions or whenever you want a fuss-free treat. The texture is soft and chewy, and the aroma of coconut combined with cardamom makes it truly irresistible.
This coconut laddu is a no-fail recipe that’s perfect for beginners and requires no sugar syrup, deep-frying, or complicated steps. You can also customize it with nuts or saffron for a richer version.
This Coconut Laddu recipe comes together in under 15 minutes and doesn’t require any sugar syrup, deep frying, or complex steps. All you need is a wok/non-stick pan, a spatula, and a few everyday ingredients.
Ingredients:
1 cup desiccated coconut (plus 1/4 cup extra for rolling) (150 g approx)
3/4 cup sweetened condensed milk (e.g., Belbake, Nestlé or Carnation)
1/2 teaspoon cardamom powder (elaichi)
1 tablespoon ghee (optional, for greasing hands or richness)
1 tablespoon chopped nuts (optional – cashews, pistachios)
Few strands of saffron (optional)
Instructions:
In a non-stick pan, heat 2 cups of desiccated coconut on low flame for 2 minutes (do not brown it; just warm it up).
Add the condensed milk to the pan and mix thoroughly.
Stir continuously on low to medium flame until the mixture thickens and leaves the sides of the pan (about 5-6 minutes).
Add cardamom powder, saffron (if using), and chopped nuts. Mix well.
Let the mixture cool slightly so it’s easy to handle.
Grease your hands with a little ghee (optional) and start shaping the laddus while the mixture is warm.
Roll each laddu in the reserved desiccated coconut for a snowy effect.
Let them set for 15-20 minutes at room temperature or chill for a firmer texture.
Nutritional Information:
Calories: 90 kcal
Carbohydrates: 10g
Protein: 1g
Fat: 5g
Fiber: 1g
Calcium: 6% (from condensed milk)
Iron: 2% (from coconut)
Cooking Tips & Variations:
Saffron twist: Add a few soaked saffron strands to the mixture for aroma and slight color.
Nutty version: Add crushed almonds or pistachios for texture and richness.
Vegan version: Use coconut cream and a vegan condensed milk alternative.
Flavor twist: Add rose water or vanilla essence for a unique touch.
Common Mistakes & Fixes:
Mistake: Laddus won’t bind.
Fix: Cook the mixture a bit longer until it thickens more.
Mistake: Mixture sticking to hands.
Fix: Grease your palms with ghee or oil before shaping.
Mistake: Laddus too soft.
Fix: Refrigerate for 20–30 minutes; they’ll firm up.
Chef’s Tips & Tricks:
Toasting the desiccated coconut slightly enhances its aroma and prevents raw taste.
Always stir continuously after adding condensed milk to prevent sticking.
These laddus can be stored in an airtight container at room temperature for 2 days or refrigerated for up to a week.
Brand Suggestions:
- Coconut: KTC Desiccated Coconut (available at Tesco, Sainsbury’s, or Indian stores)
- Condensed Milk: Nestlé or Carnation Sweetened Condensed Milk
- Cardamom Powder: TRS or Natco
- Ghee: Patak’s Ghee or East End
- Nuts: Whitworths or Tesco Mixed Nuts
Equipment & Tools:
- Wok/Non-stick pan
- Wooden spatula
- Mixing bowl
- Plate for rolling laddus
- Airtight container for storing
Pairing Suggestions:
Serve these laddus with masala chai or cardamom tea.
Makes a great dessert with a traditional Indian thali.
Can be packed as a festive treat for gifting.
Allergen Information:
Dairy: Contains milk – not suitable for those with dairy allergies. Use vegan alternatives as needed.
Tree Nuts: Optional — omit or replace as per dietary needs.
Gluten-Free: Naturally gluten-free (ensure no cross-contamination if needed).
Recipe Instructions Step by Step:
Step 1: Warm the Coconut
- In a non-stick pan, dry roast 1 cup of desiccated coconut on low flame for about 2 minutes. Do not brown it — the goal is just to warm it slightly to bring out the aroma.
Step 2: Add Condensed Milk
- Pour 3/4 cup of sweetened condensed milk into the pan. Mix well to combine with the coconut.
Step 3: Cook the Mixture
- Keep stirring the mixture continuously on low to medium flame. After 4–5 minutes, it will begin to thicken and come together as a dough-like mass that leaves the sides of the pan.
Step 4: Add Flavoring
- Add 1/2 teaspoon of cardamom powder and any optional ingredients like chopped nuts or saffron. Mix well and turn off the heat.
Step 5: Shape the Laddus
- Allow the mixture to cool slightly. Once warm enough to handle, grease your hands with ghee and shape small portions into laddus (balls).
Step 6: Roll & Serve
- Roll each laddu in a plate of extra desiccated coconut for a finished look. Let them rest for 15-20 minutes, then serve or store in an airtight container.
