Coconut ladoos or 'nariyal ladoos' are delicious sweets served during Indian Festivities such as Diwali and Ganesh Chaturti. These sweet balls are made with just 3 ingredients and come together in under 15 minutes!
One of the more popular sweets during Diwali, coconut ladoos aka, 'nariyal ladoos', are deliciously fudgy balls of coconut and milk solids. I love the flavors so much, I actually made a cake inspired by nariyal ladoos! Have you seen my recipe for coconut almond-eggless-cake? It has all the flavors of a classic coconut ladoo ... in a cake!
The traditional way to make coconut ladoos is to cook grated or shredded coconut with milk, sugar, and cardamom powder until the milk reduces and thickens. In this recipe for super-quick coconut ladoos, we use two key ingredients - desiccated or shredded coconut and condensed milk. I like to add a touch of cardamom powder for flavor.
Why this recipe works
- Made with just 3 ingredients!
- Takes 15 minutes to make - from start to finish
- Uses desiccated coconut and condensed milk - no prep required at all!
- Insanely fudgy and delicious!
- Can be easily vegan-ised with coconut milk
What goes into this recipe
Just three ingredients are all you need to make these instant coconut ladoos:
- Condensed milk - this can be substituted with full-fat coconut milk for a vegan version
- Desiccated coconut - I use store-bought desiccated coconut (fine variety). You can also use shredded coconut or grated coconut.
- Cardamom powder - This is an optional ingredient, use it to give the ladoos an authentic taste. You can also use vanilla for flavoring the balls.
Start by toasting the desiccated coconut for 3-4 minutes in a saucepan. Heat it on low heat, use a spatula to move it around. To the warm coconut, add condensed milk and half a teaspoon of cardamom powder.
Cook this mixture on low heat for 8-10 minutes until the coconut becomes soft and the ingredients come together to form a fudge-like mass (see image 4).
Let the fudge-like mixture cool, and shape them into balls. I got 14 small-medium balls out of this recipe. Roll the balls in more desiccated coconut and keep aside.
You coconut ladoos are done! You can also choose to garnish the ladoos with slived of almonds or pistachios. They keep well outside the fridge for up to 5 days, when stored in an airtight box.
Desiccated coconut is made by dehydrating and shredding the white part of the coconut. Due to the lack of moisture, desiccated coconut has a long and stable shelf life.
This recipe for coconut ladoos can be easily made vegan by substituting the condensed milk with coconut milk and sugar. Cook the coconut with coconut milk (make sure to use full-fat coconut milk) and sugar until the coconut forms a fudge-like mass. Make balls out of the mixture, just like you would with regular coconut ladoos.
Coconut ladoos last for up to 5 days outside the fridge, in an airtight box. They will keep for a couple of weeks in the fridge when stored in an airtight box.
Shredded coconut, flaked coconut for frozen or fresh grated coconut can be used as substitutes for desiccated coconut.
More Indian Sweets Recipes
- 200 grams Desiccated Coconut
- ¼ cup Desiccated Coconut To coat the coconut ladoos
- 200 grams Sweetened Condensed Milk
- ½ tsp Cardamom Powder
- In a saucepan, heat the desiccated coconut, stirring regularly for 4-5 minutes. The coconut will start to get fragrant. Do not over-heat else the coconut will change color.
- Add the condensed milk and mix it in with the coconut. Continue to cook on low heat, using a spatula to combine. After 18-10 minutes, the mixture will become fudge-like in consistency.
- Turn off the heat and let the mixture cool slightly.
- Form small balls from the mixture. Roll the balls in more desiccated coconut to coat the balls.
- Optionally, you can garnish with slivers of almonds or pistachios.
- For a vegan version, replace the condensed milk with full-fat coconut milk and 3/4 cup sugar. Cook until it becomes a fudge-like mass. Make balls out of the mixture, just like you would with regular coconut ladoos.
- Coconut ladoos last for up to 5 days outside the fridge, in an airtight box. They will keep for a couple of weeks in the fridge when stored in an airtight box.
- Shredded coconut, flaked coconut for frozen or fresh grated coconut can be used as substitutes for desiccated coconut.
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