Coconut Ladoo (With Condensed Milk)
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.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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, Mix and let it simmer and cook. Do stir occasionally in the beginning. Then stir continuously as it starts to thicken more.
- 3
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.
- 4
Add cardamom powder, almonds, cashews, and mix.
- 5
Remove it to a bowl and let it cool down to touch.
- 6
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.
- 7
Then roll the ladoo into dry coconut and place it on the plate.
- 8
Repeat the same for rest.