Coconut ladoo with condensed milk (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 laddu recipe! A nice change from all the traditional, classic Indian sweets.
Plus, this recipe is easy to make, requiring just 2 ingredients and 20 minutes to prepare. Let me show you how it’s done.
The base of these coconut balls is the fresh coconut (or frozen). It is mixed with milkmaid (sweetened condensed milk) and cooked till thick so one can form the ladoo. Two more optional flavoring ingredients are added – cardamom powder and chopped nuts.
Coconut ladoo is often made during festive occasions. During Ganesh Chaturthi, it is made and offered to the Lord Ganesha. It’s made during Diwali, Raksha Bandhan, Navratri, Ram Navami, Holi, Bhai dooj, etc.
Check out the complete list of 35 Ganesh Chaturthi Recipes
Check out 10 easy Raksha Bandhan sweets recipes
Check out the huge list of Diwali sweets recipes
Variations in making coconut ladoo:
- Coconut khoya ladoo – made with desiccated coconut, khoya, and sugar.
- Traditional method – where you need to make one-string sugar syrup (ek taar chasni). It is a little difficult for beginners.
- No cook version (coconut modak) – It’s made with desiccated coconut and condensed milk only.
- Another variation is made with jaggery to make it healthy for kids.
How to make Coconut Ladoo with Condensed milk?
- Take grated coconut in a pan. turn the heat on medium. Roast the coconut for 2-3 minutes with stirring constantly or till the coconut gets heat up and moisture is evaporated. We don’t want to brown them. Here I have used frozen coconut, so it took me 5-6 minutes to get rid of moisture.
- Add condensed milk.
- Mix well and cook on medium-low heat.
- It starts to bubble up and will get thicken. Do stir frequently. Cook till it starts to leave the sides of the pan and no more bubbly from the sides. Turn off the stove.
- Add cardamom powder, chopped cashews, and almonds.
- Mix well.
- Remove the mixture to a plate so it cools down faster.
- Once it is cooled down completely, take a small portion and make a tight smooth ball using your hand. If it is sticky then grease the palm with little ghee.
- Roll the ladoo in dry desiccated coconut one by one to coat well. This step is optional though.
Few notes on making coconut ladoo:
- The mentioned quantity of condensed milk gives enough sweetness to the ladoo for me. If you like more sweet then you can add a few tablespoons of sugar along with condensed milk.
- While shaping the ladoo, if the mixture is loose then put it back on the stove and cook for few more minutes or till it gets thick.
- If you don’t like dried fruits in ladoo then you can skip it.
- Here I have added only cashews and almonds, you can add raisins as well.
Check out more ladoo recipes
Besan ladoo // Boondi ladoo // Rava laddu // Rava besan ladoo
Coconut ladoo recipe with condensed milk
Ingredients
- 1 cup Coconut grated, fresh or frozen
- ½ cup Sweetened condensed milk
- 1/3 teaspoon Green cardamom seeds powder optional
- 1 tablespoon Cashew nuts chopped (optional)
- 1 tablespoon Almonds chopped (optional)
Instructions
- Take grated coconut in a pan. turn the heat on medium.
- Roast the coconut for 2-3 minutes with stirring constantly or till the coconut gets heat up and moisture is evaporated. We don’t want to brown them.
- Add condensed milk. Mix well and cook on medium-low heat.
- It starts to bubble up and will get thicken. Do stir frequently.
- Cook till it starts to leave the sides of the pan.
- Turn off the stove.
- Add cardamom powder, chopped cashews, and almonds. Mix well.
- Remove the mixture to a plate so it will cool down faster.
- Once it is cooled down to touch, take a small portion and make a smooth ball using your hand.
- Shape all the ladoos.
- Roll the ladoo in dry desiccated coconut one by one. This step is optional though.
Notes
- The mentioned quantity of condensed milk gives enough sweetness to the ladoo for me. If you like more sweet then you can add few tablespoons of sugar along with condensed milk.
- While shaping the ladoo, if the mixture is loose then put it back on stove and cook for few more minutes or till it gets thick.
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.