Coconut Ladoo Recipe | A Sweet and Simple Indian Delight

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Indulge in the delightful world of Coconut Ladoo with our easy to follow recipe. These sweet and creamy Indian treats made from grated coconut and condensed milk are a perfect addition to your festive celebrations or simply as a sweet indulgence. Learn how to make them from scratch and savor the authentic flavors of India.

Coconut Ladoo is a very popular Indian sweet dish made with coconut and condensed milk. It’s a delightful treat often prepared during festivals and special occasions.

Gallery Coconut Ladoo

Here is a simple recipe


  • 2 cups grated coconut (fresh or desiccated)
  • 1 cup condensed milk
  • 1/2 teaspoon add cardamom powder
  • A pinch of saffron strands (optional)
  • Chopped nuts for garnish (such as almonds or cashews)
  • Ghee (clarified butter) for greasing your hands


1/ Preparation: If using saffron strands, soak them in a tablespoon of warm milk and set aside. This will release the saffron’s color and flavor.

2/ Cooking: Heat a non stick pan or a heavy bottomed pan on low medium heat. Add the grated coconut and roast it for a few minutes until it turns slightly aromatic. Be careful not to brown it you just want to remove excess moisture.

Adding Condensed Milk: Pour in the condensed milk and stir well to combine with the coconut.

3/ Cooking Further: Continue to cook on low-medium heat, stirring constantly. The mixture will start to thicken. Add the saffron infused milk if using along with cardamom powder. Continue cooking and stirring until the mixture leaves the sides of the pan and becomes a thick cohesive mass. It will take10-15 minutes.

4/ Cooling: Turn off the heat/gas and wait to cool for a few minutes. It should still be warm to the touch.

5/ Shaping Ladoos: Grease your hands with a little ghee to prevent sticking. Take a small portion of the mixture and roll it between your palms to form a smooth round balls. Repeat this process to make more ladoos.

6/ Garnish: Press a chopped nut (almond or cashew) into the top of each ladoo for garnish.

7/ Final Cooling: Let the Coconut Ladoos cool completely. As they cool they will firm up and become more solid.

8/ Serve: Your Coconut Ladoos are ready to be served. Enjoy them as a sweet treat or offer them as prasad during festivals.

9/ Storage: Store any leftover Coconut Ladoos in an airtight container at room temperature. They can stay fresh for several days.

These Coconut Ladoos are simple to make and have a rich coconutty flavor with a hint of cardamom.

Tips And Tricks To Help You Make The Perfect Ladoo


Use Fresh Coconut: Whenever possible, use freshly grated coconut for the best flavor and texture. However, desiccated coconut can also be used if fresh is not available.

Roasting Coconut: When roasting the coconut in the pan, be careful not to brown it. You’re aiming to remove excess moisture and make it slightly aromatic.

Low Heat: Cook the coconut and condensed milk mixture on low to medium heat. Cooking on high heat can cause the mixture to scorch or become overly dry.

Stir Constantly: Stir the mixture continuously to prevent it from sticking to the pan and to ensure even cooking. This is essential for achieving the right consistency.

Condensed Milk Quantity: Adjust the amount of condensed milk to suit your preferred level of sweetness. You can add a little more if you like it sweeter or reduce it for a less sweet version.

Cardamom Flavor: Cardamom powder adds a delightful aroma to Coconut Ladoo. You can crush fresh cardamom pods for the best flavor.

Saffron Infusion: If using saffron, soak it in warm milk before adding it to the mixture. This helps release its color and aroma.

Grease Your Hands: Applying a tiny amount of ghee (clarified butter) to your hands when shaping the ladoos prevents the mixture from sticking to your palms.

Size Matters: You can make ladoos of any size, but traditionally, they are small and bite-sized. Smaller ladoos are easier to shape and serve.

Garnish Creatively: Use chopped nuts like almonds or cashews for garnish. You can also add a pinch of edible silver leaf (varak) for an elegant touch.

Cooling Time: Allow the mixture to cool for a few minutes before shaping the ladoos. This makes it easier to handle.

With these tips in mind, you’ll be able to create perfect, creamy, and delicious Coconut Ladoos that will be a hit at any celebration or as a sweet treat for yourself.



Here’s an approximate nutritional breakdown for a standard sized Coconut Ladoo (about 30-40 grams)

Calories: Approximately 100-130 calories per Coconut Ladoo.

Carbohydrates: Around 15-20 grams of carbohydrates, primarily from coconut and condensed milk.

Protein: Approximately 1-2 grams of protein, mainly from coconut.

Fat: Around 4-6 grams of fat, primarily from coconut and condensed milk.

Fiber: Minimal dietary fiber content.

Sugar: Coconut Ladoos are sweetened with condensed milk, so they contain a significant amount of sugar, typically around 10-15 grams per Ladoo, depending on sweetness level.

Sodium: The sodium content is generally low unless you add salt during preparation.

Please note that these values are approximate and can vary based on the specific ingredients and proportions used in your Coconut Ladoo recipe. Additionally, the calorie and nutrient content may change if you use alternative ingredients or modify the recipe.

Some Frequently Asked Questions

What is coconut ladoo?

Coconut ladoo is a popular Indian sweet made with grated coconut, and sugar, and sometimes flavored with cardamom or other ingredients. It’s often shaped into round balls and served as a dessert.

How is coconut ladoo made?

To make ladoo, grated coconut is roasted lightly in a pan. Then, sugar syrup or condensed milk is added to the coconut and cooked until the mixture thickens. The mixture is shaped into small balls or laddoos.

Are there variations of coconut ladoo?

Yes, there are many variations. Some recipes include condensed milk instead of sugar syrup while others incorporate nuts saffron or rose essence for added flavor.

Is coconut ladoo vegan?

Yes it can be vegan if made without using any dairy products. Recipes using coconut and sugar (without milk or ghee) are typically vegan-friendly.

How long does coconut ladoo last?

When stored in an airtight container at room temperature, coconut ladoo can last for about a week. Storing them in the refrigerator can extend their shelf life for up to two weeks.

Can coconut ladoo be frozen?

Yes, coconut ladoo can be frozen. Place them in an airtight container or freezer bag, and they can be stored in the freezer for up to a month. Thaw at room temperature before consuming.

Can I use desiccated coconut to make coconut ladoo?

Yes, desiccated coconut can be used to make coconut ladoo. Ensure it’s unsweetened and adjust the quantity of sugar accordingly since desiccated coconut may have different moisture levels.

Is coconut ladoo gluten-free?

Yes, coconut ladoo is typically gluten-free since it’s made from coconut and sugar, which do not contain gluten. However, it’s always advisable to check ingredients for any potential gluten-containing additives.

Are coconut ladoos healthy?

Coconut ladoos are high in saturated fats and sugars due to the presence of coconut and sugar.

Can I make coconut ladoo without cooking?

Yes, there are no-cook versions of coconut ladoo where ingredients like condensed milk or coconut cream are mixed with grated coconut and shaped into ladoos without cooking.

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