My favorite coconut ladoo recipe with condensed milk (aka Indian coconut balls)! These are not to be missed. It has full of coconut flavor with a perfectly sweet taste. It’s the perfect festive dessert that is quick and beginners can make easily.
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❤️Why I Love This Recipe
- It requires only 6 ingredients (2 of them are main, rest are optional).
- The coconut ladoo mixture comes together in just 15 minutes. Then 5-10 minutes needed to shape them depending on your expertise.
- It’s beginner-friendly because these coconut ladoos made with condensed milk. The traditional version is made with one thread sugar syrup (ek taar chasni). If you mess up with thread consistency you will rock hard ladoo. But in today’s recipe, no need to worry about syrup.
- It has full of coconut flavor because I have used fresh (frozen) coconut vs desiccated coconut.
- It has perfect chewy, juicy, moist bite with the crunch of nuts here and there.
Coconut ladoo is often made during Indian festive occasions. During Ganesh Chaturthi, it is made and offered to the Lord Ganesha. It’s also made during Diwali, Raksha Bandhan, Navratri, Ram Navami, Holi, Bhai dooj, etc.
🧾Ingredients
Here is the pic of the ingredients required to make delicious coconut ladoo. Yes, the list is very short yet the end result is too good.
Ingredient Notes
Coconut: Here I have used freshly grated coconut that is frozen. It is easily available in the frozen section of any Indian grocery store.
Condensed milk: It gives the right amount of sweetness. If you want more sweet then add some sugar.
Cardamom powder: It is the powder form of tiny seeds of green cardamoms. It is used as a flavoring just like all other Indian sweets. You can skip it if you don’t like it.
Nuts: I have used finely chopped almonds and cashews. You can skip and make plain ladoo.
🎥Watch The Recipe Video
🍳Step By Step Photo Instructions
1) Take coconut in a pan on medium heat. Roast for 2-3 minutes or till the moisture is gone. No need to brown them, I have cooked coconut first because it was frozen. You can skip roasting them if using freshly grated.
2) Then add condensed milk and mix.
3) Let it simmer and cook. Do stir occasionally in the beginning. Then stir continuously as it starts to thicken more.
4) Cook till it is thick and no more moisture left (meaning you don’t see any bubbles from the sides). It took me around 10 minutes. Turn off the stove.
5) Add cardamom powder, almonds, cashews, and mix.
6) Remove it to a bowl and let it cool down to touch.
7) Grease your palm with ghee, take a small portion of the cooled mixture and start shaping into a ball. (see the video to learn how to shape).
8) Make a tight, smooth ball.
9) Then roll the ladoo into dry coconut and place it on the plate.
10) Repeat the same for rest.
💭Expert Tips:
- You can easily double or triple the recipe. Or want to make small batch, you can halve the recipe as well.
- The cooking time given is approximate. It may vary depending on the quantity you are making. It also depends on the size and shape of the pan you’re using, also depends on the flame intensity of the gas heat.
- While shaping, if you feel the mixture is loose, then transfer back to the pan and again cook for few more minutes till it gets thickened more.
🥣 Storage Instructions:
- Store in an airtight container in the single layer. If you want to stack them then place a layer of parchment paper between them, so they do not stick to each other.
- Then keep in the refrigerator.
- It stays good for 8-10 days.
FAQs
If so, please follow this coconut modak recipe. Shape them into ladoo instead of modak. This is the no-cook method.
Yes, you can. Add them half-way through the cooking process. They will plump up and then deflate come back to the original size.
It depends on your family traditions. Some do not prefer the ready-made food (e.g condensed milk used here) when they prepare the food for pooja. Some families are adaptable and they do not mind.
Check out more ladoo recipes for the festive season
PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback!
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📋 Recipe Card
Coconut Ladoo (With Condensed Milk)
Ingredients
- 2 ½ cups Coconut (frozen or fresh), grated
- 1 can (14 oz) Sweetened condensed milk
- ¼ teaspoon Green cardamom seeds powder
- 2 tablespoons Almonds finely chopped
- 2 tablespoons Cashew nuts finely chopped
- 4-5 tablespoons Desiccated coconut
Instructions
- Take coconut in a pan on medium heat. Roast for 2-3 minutes or till the moisture is gone. No need to brown them, I have cooked coconut first because it was frozen. You can skip roasting them if using freshly grated.
- Then add condensed milk, Mix and let it simmer and cook. Do stir occasionally in the beginning. Then stir continuously as it starts to thicken more.
- Cook till it is thick and no more moisture left (meaning you don’t see any bubbles from the sides). It took me around 10 minutes. Turn off the stove.
- Add cardamom powder, almonds, cashews, and mix.
- Remove it to a bowl and let it cool down to touch.
- Grease your palm with ghee, take a small portion of the cooled mixture and start shaping into a ball. (see the video to learn how to shape). Make a tight, smooth ball.
- Then roll the ladoo into dry coconut and place it on the plate.
- Repeat the same for rest.
Notes
- You can easily double or triple the recipe. Or want to make small batch, you can halve the recipe as well.
- The cooking time given is approximate. It may vary depending on the quantity you are making. It also depends on the size and shape of the pan you’re using, also depends on the flame intensity of the gas heat.
- While shaping coconut ladoo, if you feel the mixture is loose, then transfer back to the pan and again cook for few more minutes till it gets thickened more.
- Storage: Store in an airtight container in the single layer. If you want to stack them then place a layer of parchment paper between them, so they do not stick to each other. Then keep in the refrigerator. It stays good for 8-10 days.
What is the shelf life of these laddoos? How limg can they be stored?
it stays good for 3-4 days in refrigerator.
Can i use desiccated coconut with your condensed milk recipe. I know you have another recipe where you used khoya. I do not want to use khoya. So want to try this recipe with desiccated coconut. Please let me know as soon possible.
yes you can.
for desiccated coconut, you need to use more quantity. Please use about 1 1/2 cups of dry coconut
Hi kanan ,
its been quite some time i came across your website found it very nice , I love your Recipies and the way u have explained . Tried Metho malai matar and Coconut Ladoo , came out very well . Thanks for sharing :)Lookign forward to try few more 🙂
Thanks Sakshi for positive review. Good to hear that both came out good. Hope you enjoy other recipes as well.