Coconut ladoo have to be one of my favourite Indian sweets! The delicate, fresh flavours are out of this world, making them perfect for Indian festivals and special occasion. In this version, I’ve added saffron threads and pistachio pieces to create the winning kesar pista combination. To make the ladoo, simply toast the coconut flour until aromatic but not browned, then cook with the condensed milk and flavourings. Shape into balls and serve! Using condensed milk means you do not have to worry too much about consistency of the mixture. If you want to make plain ladoo, you can simply leave out the saffron and pistachio. I much prefer to cook my coconut ladoo rather than make the instant version. If you love coconut based indian desserts, you need to try this coconut barfi. You’re bound to find a dessert you like in this selection of Indian Milk Sweets.
Ingredients notes
Desiccated coconut – to get super soft coconut ladoo, I recommend using fine desiccated coconut or even coconut flour. If you can only find thicker varieties, you will need to increase the ratio of milk to coconut to achieve a similar result. Alternatively, you can whizz the coconut in a spice grinder to get finer pieces. Condensed milk – use the full fat version. It is also known as milk maid. Whole milk – to loosen the mixture and keep the texture soft. Saffron – adds colour and flavour. Pistachio – the pistachio should be finely chopped or coarsely ground. Finely ground will change the colour of the ladoos. Cardamom powder – adds flavour. Ghee – prevents the ladoo from becoming too sticky. Note – I do not use extra sugar in my ladoos, however you may want to add some based on your sweetness.
Storage
Coconut ladoo can be stored at room temperature for up to 1 week in an airtight container. I do not store my ladoos in the refrigerator.
Other Ladoo Recipes
Mango Coconut Ladoo Churma Ladoo Besan Ke Ladoo Moong Dal Ladoo Kuler Ladoo As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in October 2015.
