A super easy Instant coconut laddoo also known as nariyal ladoo is an Indian dessert recipe made with the goodness of almond powder and condensed milk ready in 15 minutes.
Whenever you are short of time or have a sweet craving, this instant easy coconut ladoo recipe will be your guilty pleasure.
Coconut laddoo also spelled as ladoo or laddu is a traditional Indian dessert popularly made during religious festivities such as Diwali, Holi or any occasion considered pious.
I made this Indian coconut balls after giving birth to my second child and wanted a delicious, easy Indian dessert to offer the guests when they came to see the new born.
Indian sweets are an acquired taste. Not all enjoy it as they would enjoy an Indian main or a side dish!
But this recipe of nariyal ladoo is sure to please those who like the taste of coconuts.
Call it the Indian celebrations ‘Bounty’ or Ferroro Rocher Coconut Raffaello minus the chocolate coating.
This is a simple condensed milk coconut ladoo recipe .
I have added almond powder for a more dense and intense flavour.
If you wish to keep it even simple, skip the ground almond and limit it to just 3 ingredients.
This is a dry coconut laddoo recipe and is super easy to make.
It comes together in 15 minutes and needs only 4 ingredients.
⇒ 2 cups desiccated coconut
⇒ 120 gms of condensed milk
⇒ 1 cup almond powder
⇒ 1 tsp cardamom powder ( cardamon seeds cooking uses)
⇒ assorted dry fruits such as raisins, pistachios, cashewnuts.
⇒ ghee or oil
⇒ Substitute for desiccated coconut – Use fresh or frozen grated coconut
The best thing about this Indian coconut sweet balls is that it caters to most tastes and is almost like a finger food dessert.
Dry and non sticky it is a perfect sweet éntre for aperos.
Below is the stepwise guide on making this easy instant coconut ladoo
Add the condensed milk to the coconut and almond mixture and fold it in.
Add cardamom powder to the mixture.
Continue to stir the mixture until it becomes dry and sticky.
Remove from heat, cool and start rolling them into balls.
Coat each coconut ball with desiccated coconut, garnish with half almond and serve.
Your Almond Coconut Laddoo is ready to be served.
Yes, you can easily substitute desiccated coconut with fresh or frozen coconut.
If using fresh coconut you will need to grate the coconut first.
Use frozen grated coconut if you find it, if not use any type of frozen coconut and defrost it to room temperature before making nariyal ladoo.
Since this is a desiccated coconut ladoo recipe, it will stay for upto 1 month if stored in an airtight container and kept in the fridge.
All the ingredients used in this recipe are long lasting.
For a vegan version of the same recipe substitute condensed milk with 1 cup thick coconut cream or milk and 3/4 cup of fine sugar. Cook as usual until the liquid evaporates and the consistency is sticky and dry.
Of course, almond powder lends an interesting dimension of flavour to the recipe. You can easily replace it with desiccated or fresh grated coconut.
|For the coconut balls or laddoos|
|Desiccated Coconut – 2 cups|
|Almond Powder – 1 cup|
|Condensed Milk – 1 250 gm tin|
|Cardamom powder – 1 tsp|
|Desiccated coconut – 1/2 cup|
|Whole Almonds ( cut into halves) – as per the balls|