RECIPE
Coconut Ladoo with Coconut Milk
Cook dried coconut powder with coconut milk and sugar over low heat, stirring, until the mixture thickens and leaves the sides of the pan. Add cardamom, cool slightly, and roll into ladoos. It takes about 20 minutes and makes around 12 soft coconut ladoos.
Ingredients
- 2 cups (about 160 g) dried coconut powder or desiccated coconut
- 200 ml fresh coconut milk
- ½ cup sugar, or to taste
- 1 tsp ghee
- ¼ tsp cardamom powder
- Chopped cashews or pistachios, optional
- 2 tbsp extra dried coconut powder for rolling
Method
- Heat the ghee in a heavy pan on low heat and roast the dried coconut powder for 2–3 minutes until fragrant, without browning.
- Add the coconut milk and sugar and stir well.
- Cook on low heat, stirring continuously, for 10–12 minutes until the mixture thickens and starts leaving the sides of the pan.
- Stir in the cardamom and nuts, then let it cool until you can handle it.
- Grease your palms, roll into small balls, and coat each ladoo in dried coconut powder.
Getting the texture right
If the mixture is too wet to shape, cook it for a few more minutes. If it is too dry and crumbly, add a tablespoon of coconut milk. Cook on low heat throughout so the coconut stays white.
Variations
- Jaggery ladoo: use grated jaggery instead of sugar for a darker, caramel flavour.
- Rose: add a few drops of rose water with the cardamom.
- Condensed milk version: replace the sugar and half the coconut milk with condensed milk for a richer ladoo.
Ingredients in Pune
CocoDaily offers dried coconut powder and fresh coconut milk. See the products.
FREQUENTLY ASKED QUESTIONS
Quick answers.
How long do coconut ladoos last?
Because they contain coconut milk, keep them refrigerated in an airtight box and eat them within about 3–4 days.
Can I use fresh grated coconut?
Yes, but it holds more moisture, so cook a little longer.
Why are my ladoos not holding shape?
The mixture needs more cooking. Return it to low heat until it thickens.
