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88% would make again

5-Ingredient Coconut Ladoos

featured in 3 Meals, 5 Ingredients with Kamana Bhaskaran

Coconut ladoos are traditional Indian desserts made of desiccated coconut, sweetened condensed milk, and cardamom. They're easy to make and a great dessert to bring to celebration or special events.

Matt Ciampa & Kelly Paige
Tasty Team
September 25, 2020
Total Time

1 hr 27 min

1 hr 27 min

Prep Time

5 minutes

5 min

Cook Time

7 minutes

7 min

5-Ingredient Coconut Ladoos
Total Time

1 hr 27 min

1 hr 27 min

Prep Time

5 minutes

5 min

Cook Time

7 minutes

7 min

Ingredients

for 18 balls

  • 2 cups unsweetened dessicated coconut (200 g)
  • 1 can sweetened condensed milk
  • ½ teaspoon ground cardamom
  • ¾ cup unsweetened finely shredded coconut (75 g)
  • ghee, or coconut oil, for greasing
  • 1 tablespoon pistachio, finely crushed, for garnish

Nutrition Info

  • Calories 189
  • Fat 9g
  • Carbs 25g
  • Fiber 2g
  • Sugar 21g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Add the dessicated coconut to a large nonstick skillet over low heat. Cook, stirring frequently, until lightly toasted and aromatic, about 2 minutes.
  2. Add the sweetened condensed milk and stir until well combined. Turn off the heat and keep stirring until it forms a soft, cohesive dough, 3–5 minutes. Add the cardamom and stir to incorporate.
  3. Transfer the dough to a bowl and place in the fridge for 5 minutes, until firm and cooled.
  4. Add the finely shredded coconut to a shallow dish.
  5. Grease your hands with ghee or coconut oil. Scoop about 1½ tablespoons of the ladoo mixture into your hands at a time and roll in rounds.
  6. Roll the balls in the shredded coconut to coat evenly.
  7. Arrange the ladoos on a plate and refrigerate for about 5 minutes to harden.
  8. Garnish with the crushed pistachios, then serve.
  9. Enjoy!
  10. RECIPE BY: Kamana Bhaskaran

Trending Recipes

Ingredients

for 18 balls

  • 2 cups unsweetened dessicated coconut (200 g)
  • 1 can sweetened condensed milk
  • ½ teaspoon ground cardamom
  • ¾ cup unsweetened finely shredded coconut (75 g)
  • ghee, or coconut oil, for greasing
  • 1 tablespoon pistachio, finely crushed, for garnish

Nutrition Info

  • Calories 189
  • Fat 9g
  • Carbs 25g
  • Fiber 2g
  • Sugar 21g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Add the dessicated coconut to a large nonstick skillet over low heat. Cook, stirring frequently, until lightly toasted and aromatic, about 2 minutes.
  2. Add the sweetened condensed milk and stir until well combined. Turn off the heat and keep stirring until it forms a soft, cohesive dough, 3–5 minutes. Add the cardamom and stir to incorporate.
  3. Transfer the dough to a bowl and place in the fridge for 5 minutes, until firm and cooled.
  4. Add the finely shredded coconut to a shallow dish.
  5. Grease your hands with ghee or coconut oil. Scoop about 1½ tablespoons of the ladoo mixture into your hands at a time and roll in rounds.
  6. Roll the balls in the shredded coconut to coat evenly.
  7. Arrange the ladoos on a plate and refrigerate for about 5 minutes to harden.
  8. Garnish with the crushed pistachios, then serve.
  9. Enjoy!
  10. RECIPE BY: Kamana Bhaskaran
5-Ingredient Coconut Ladoos

Trending Recipes

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