This Coconut Ladoo is moist, creamy, sweet, soft, easy to make, and amazingly delicious. These Indian truffles or sweet balls are famous in every region of India, and they are made with only three core ingredients!
Making this delicious sweet is simple and quick to prepare. These Coconut Ladoos can be served during auspicious occasions, on small celebrations, or even just as a quick fix for our sweet cravings.
Jump to:
Soft and Moist Coconut Ladoo
This coconut ladoo is my childhood favorite! I remember my mom making these sweet balls very often, and I fondly remember it as the Milkmaid Ladoo. Milkmaid is the famous Nestle brand of condensed milk in India.
Why You Will Love Coconut Ladoo
- Coconut Ladoo is creamy, rich, and moist.
- The recipe requires only three core ingredients.
- These Ladoos are flavored with warm cardamom and floral Rosewater.
- You can make this sweet quickly; it is perfect for any festival or celebration.
- They are perfect as a homemade gift for family and friends.
So, this recipe is inspired by those memories and is beyond easy to make. It requires only three core ingredients, and then I added cardamom and Rosewater to flavor the ladoos.
Coconut Ladoos are perfectly sweet, and condensed milk makes them luscious and creamy. Milk powder works as a binding agent and holds the mixture together.
I like to add ground cardamom for warm and comforting flavors. I also used Rosewater to provide a slight floral note to this Indian sweet.
This sweet is perfect for Diwali or any of your favorite festivals. The ladoos can also be enjoyed for small celebrations or given as a homemade gift to family and friends!
Ingredients and Notes
The Coconut Ladoo recipe requires only three core ingredients. You can flavor it with ground cardamom and Rosewater if you wish.
- Coconut: I have used freshly frozen grated coconut to make these ladoos. After thawing, the freshly frozen coconut has the same taste and texture as the fresh one. I always use freshly frozen coconut because I don’t have access to fresh coconut. So, for this recipe, you can use freshly grated coconut. Or, if you don’t have access to fresh or freshly frozen coconut, use desiccated coconut. And if you use desiccated coconut, use fine or medium flakes. But I highly recommend using fresh (or freshly frozen) coconut to make these ladoos. Fresh coconut provides better moisture and softness to these sweet balls.
- Condensed Milk: Condensed milk is one of my favorite ingredients to use for sweets and desserts. It provides sweetness, creaminess, thickness, and richness to the desserts. Also, it makes the recipe easier and quicker. You can add a little less or a bit more condensed milk in this recipe, based on your sweetness preference.
- Milk Powder: Milk powder or dried milk binds the whole coconut mixture and provides a nice solid bite to the Ladoo. You can use either skim milk powder or full-fat milk powder.
- Ground Cardamom: Any milk-based Indian sweet is incomplete without this spice. Its warm and aromatic flavor makes the sweet richer in taste and flavor. But you can skip it if you don’t have it or don’t prefer to add it.
- Rose Water: Rose water adds a nice floral note to these ladoos. However, it is totally optional, so skip it if you don’t have it. You can also add 2-3 drops of Rose essence.
How To Make Coconut Ladoo
- Place the heavy bottom pan over low to medium heat and add coconut, condensed milk, and milk powder.
- Mix well and cook for 15-20 minutes.
- Stir the mixture continuously.
- After approximately 10 minutes, the coconut mixture will start thickening.
- Continue cooking until the mixture dries out, stops sticking to the pan, and becomes a thick mass.
- It will take approximately 15-20 minutes.
- Turn off the heat and add cardamom powder and rose water.
- Mix well and take the mixture into a plate or bowl.
- Let it cool down enough to handle.
- When the mixture is still slightly warm, roll into little truffle-like balls.
- Roll the balls into a fresh or desiccated coconut, and they are ready to serve.
How To Store Coconut Ladoos
- Store the coconut ladoos for two days, tightly covered, at room temperature.
- Refrigerate the ladoos in an airtight container for up to two weeks.
More Delicious Ladoos
Recipe Card
Coconut Ladoo / Creamy Coconut Ladoo Recipe
Video
Ingredients
- 2 cups fresh or freshly frozen coconut
- 1 cup condensed milk
- ½ cup milk powder
- ¼ teaspoon cardamom powder
- 1 teaspoon rose water (optional)
- Fresh or desiccated coconut as needed to roll the balls
Instructions
- Place the heavy bottom pan over low to medium heat and add coconut, condensed milk, and milk powder. Mix well and cook for 15-20 minutes. Stir the mixture continuously.
- After approximately 10 minutes, the coconut mixture will start thickening.
- Continue cooking until the mixture dries out, stops sticking to the pan, and becomes a thick mass. It will take anywhere between 15 – 20 minutes.
- Turn off the heat and add cardamom powder and rose water. Mix well and take the mixture into a bowl. Let it cool down enough to handle.
- When the mixture is still slightly warm, roll into little truffle-like balls. Roll the balls into a fresh or desiccated coconut, and they are ready to serve.
- We can keep them at room temperature for two days, and in the fridge, we can keep them for up to two weeks.
Notes
- Coconut: If you can not find fresh or frozen coconut, you can also use desiccated coconut. Use fine or medium desiccated coconut.
- Milk Powder: Use skim milk powder or full-fat milk powder. For more creaminess, use full-fat milk powder.
Anonymous says
Very good in taste and easy to make sweet
Jigna says
Thank you!😊