Coconut Ladoo / Creamy Coconut Ladoo Recipe
Coconut Ladoo are moist, creamy, and sweet truffle-like balls. They are easy to make and can easily be stored in the fridge for up to two weeks.
Video
Ingredients
- 2 Cups fresh or freshly frozen coconut ((See notes))
- 1 Cup condensed milk
- ½ Cup milk powder ((See notes))
- 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 coconut or freshly 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. If you skip the milk powder then you will have to adjust the quantity of condensed milk.
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