Coconut Ladoo | Coconut Laddu Recipe with Condensed Milk

Yet another quick and easy sweet recipe that gets ready with few ingredients. Coconut ladoos or Nariyal ke ladoos are prepared from grated fresh coconut. Only 4 main ingredients are required for the recipe. We have used freshly grated coconut for the recipe. But you can also use desiccated coconut. If you are using fresh coconut it is necessary to first saute the coconut in ghee for a few minutes, so that all the excess moisture from it evaporates. But if you are using desiccated coconut, you can omit this step. These ladoos gets ready in just 10 minutes.

There are 2 ways in which you can present this sweet:

  • First one is to shape them into ladoos and roll them in desiccated coconut.
  • Second option is to grease a plate and spread the mixture evenly on it. Sprinkle desiccated coconut over it and refrigerate for about 40-50 minutes or till it becomes firm. Once it gets firm, cut into square or diamond shaped pieces.

Other quick and easy sweets recipes on the blog are :

Instant Chocolate Peda Recipe – in 10 minutes

Dates, Nuts and Fig Rolls – in 10 minutes

Meethi Seviyan – in 15 minutes

You may also have  a look at our Sweets/Desserts Recipes Collection

Check out the video recipe below. For more video recipes, subscribe to our Youtube Channel

Coconut Ladoo | Coconut Laddu Recipe with Condensed Milk

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 6-7 ladoos

Coconut Ladoo | Coconut Laddu Recipe with Condensed Milk

Ingredients (1 Cup = 200 ml)

  • 1 teaspoon ghee + ghee for greasing hands while making ladoos
  • 1 cup grated fresh coconut
  • 1/3 cup condensed milk
  • 1 tablespoon milk powder
  • ¼ teaspoon elaichi powder
  • 8-10 raisins
  • 5-6 cashews, chopped
  • 1-2 tablespoon desiccated coconut

Lets Begin...

  1. Heat ghee on a low flame in a non-stick pan and add grated fresh coconut. Mix well and saute for about 2-3 minutes or till moisture evaporates from the coconut. Cook on a low flame.
  2. Now add condensed milk and milk powder. Mix well and cook till mixture thickens. Cook on a medium flame and keep stirring.
  3. Once you notice that mixture has begun to thicken, reduce the flame to low and add elaichi powder, raisins and cashews. Mix and switch off the flame. Mixture should leave the sides of the pan.
  4. Let the mixture cool down completely.
  5. Once mixture is cooled completely, grease hands with ghee and shape ladoos. Roll them in desiccated coconut.
  6. Before serving, we suggest to atleast refrigerate for about 15-20 minutes so that ladoos gain their shape perfectly.
  7. Store in a container and keep refrigerated. They stay good for 4-5 days.

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