Coconut Ladoo Recipe with Condensed Milk – Quick and Easy
Coconut ladoo made with condensed milk is one of the easiest Indian sweets you can prepare at home. With just grated coconut, a touch of ghee, cardamom, and sweetened condensed milk, you can make a melt-in-the-mouth dessert in under 20 minutes. The recipe starts with lightly roasting fresh coconut in ghee to remove excess moisture, which gives the ladoos a soft yet firm texture. If you prefer, you can also use desiccated coconut for a faster version or frozen coconut once it’s thawed to room temperature.
The mixture is cooked on low heat until it thickens and leaves the sides of the pan, releasing a subtle coconut aroma. Once cooled, the mixture is shaped into small ladoos and rolled in desiccated or fresh coconut for a beautiful finish. Optional dry fruits add an extra crunch and richness, making these ladoos perfect for celebrations like Diwali, Raksha Bandhan, or just a weekend sweet craving. Store them in the refrigerator for up to 4–5 days and enjoy a bite of tradition anytime.
Step-by-Step Coconut Ladoo Recipe for Beginners
Making coconut ladoo at home doesn’t have to be complicated. Begin by heating a teaspoon of ghee in a pan, then add grated coconut and roast it gently for a few minutes—just enough to release its aroma without browning. Next, mix in condensed milk and cardamom powder, stirring continuously on low heat. As the mixture cooks, it starts to thicken and leave the sides of the pan, showing it’s ready to be shaped into ladoos. This simple method ensures the ladoos are perfectly soft yet hold their shape.
After cooling the mixture, grease your palms with a little ghee, roll it into bite-sized ladoos, and coat them with coconut for that classic look. You can serve them straight away or refrigerate them to enjoy later. The recipe is versatile too—you can add chopped dry fruits for extra flavor and nutrition. Whether you’re a beginner learning Indian sweets or an experienced cook preparing for a festive occasion, this coconut ladoo recipe is a foolproof choice for making a traditional yet quick dessert.
Click here to check Churma Ladoo No Frying Recipe
Coconut Ladoo Recipe
12
Ladoos5
minutes15
minutes110 – 130
kcalIngredients
1.5 cups tightly packed fresh grated coconut
1 teaspoon Ghee (clarified butter)
½ teaspoon cardamom powder or 4 to 5 green cardamoms crushed in a mortar-pestle
3/4 cup condensed milk or 220 grams sweetened condensed milk or about ½ tin of sweetened
condensed milk1/3 cup desiccated or fresh coconut for rolling
chopped dry fruits of your choice (optional)
Directions
Heat 1 teaspoon ghee in a frying pan or kadai. You can also use coconut oil.
add 1.5 cups tightly packed grated coconut.
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 them. If using desiccated coconut, then no need to roast it in ghee. Just mix the desiccated coconut with condensed milk and heat the mixture. If using frozen coconut, then let it come at room temperature before you begin to roast it.
Now add ¾ cup sweetened condensed milk. Here I used amul mithai mate.
add ½ tsp cardamom powder.
Stir very well and cook this mixture on a low flame.
When you see that the mixture has begun to thicken, then keep stirring regularly.
When the mixture begins to leave the sides of the pan and when you see some coconut fat at the sides, switch off the flame.
Pour the coconut ladoo mixture in another bowl or pan. Allow it to cool.
When the mixture has cooled completely, pinch small to medium balls from the mixture and form ladoos. Apply some ghee on your palms when shaping the coconut ladoo. in case the mixture is loose and you cannot make ladoo, then put it back on the pan and heat for a few more minutes.
Roll the ladoo in desiccated coconut (nariyal ka burada) or in fresh coconut evenly.
You can also make all the coconut laddu at once and then roll in the desiccated coconut.
Place the coconut laddu in small muffin liners or just place them in a tray.
Serve coconut ladoo straight away or refrigerate and serve them later. These coconut ladoo stays good for 4 to 5 days in the fridge.
