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4 Ingredients Coconut Almond Ladoo
Description
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.
TABLE OF CONTENTS
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.
Desiccated Coconut Ladoo Ingredients
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.
PANTRY INGREDIENTS
⇒ 2 cups desiccated coconut
⇒ 120 gms of condensed milk
⇒ 1 cup almond powder
SPICES USED
⇒ 1 tsp cardamom powder ( cardamon seeds cooking uses)
OPTIONAL INGREDIENTS
⇒ assorted dry fruits such as raisins, pistachios, cashewnuts.
⇒ ghee or oil
SUBSTITUTE INGREDIENTS
⇒ Substitute for desiccated coconut – Use fresh or frozen grated coconut
How To Make coconut Ladoo – Step with images
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
STEP 1
Add 2 cups of coconut to the pan and roast on low flame.
STEP 2
Next, add the almond powder to the coconut and mix together for further 1 to 2 minutes.
STEP 3
Add the condensed milk to the coconut and almond mixture and fold it in.
STEP 4
Add cardamom powder to the mixture.
STEP 5
Continue to stir the mixture until it becomes dry and sticky.
STEP 6
Remove from heat, cool and start rolling them into balls.
STEP 7
Coat each coconut ball with desiccated coconut, garnish with half almond and serve.
Your Almond Coconut Laddoo is ready to be served.
Cooking Notes and FAQs
- Use a non-stick heavy-bottomed pan for making the laddoo and prevent it from sticking to the bottom.A hard non-stick anodized surface pan like the one from cooks standard suits well for this purpose and more many other dishes.
- Keep the heat to low and stir the mixture constantly from the bottom top.
- Add ghee, butter or oil to the mixture if it becomes too dry.
- For getting the mixture to the required consistency, observe that the mixture stick to the back of the spatula and not of a crumbly texture.
- Adding your chosen dry fruits and nuts such as raisins, pistachios, cashewnuts and completely optional and to your taste.
Can I make this recipe using fresh or frozen Coconut?
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.
How Do I store Coconut ladoos?
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.
How to I make Vegan Coconut ladoo?
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.
Can I make this recipe without Almond powder?
Of course, almond powder lends an interesting dimension of flavour to the recipe. You can easily replace it with desiccated or fresh grated coconut.
Other Sweet Recipes
Gajar Ka Halwa – Indian carrot dessert
Recipe Card
Ingredients
| For the coconut balls or laddoos |
| Desiccated Coconut – 2 cups |
| Almond Powder – 1 cup |
| Condensed Milk – 1 250 gm tin |
| Cardamom powder – 1 tsp |
| For Garnishing |
| Desiccated coconut – 1/2 cup |
| Whole Almonds ( cut into halves) – as per the balls |
Directions
- 1
- Heat a flat bottomed pan (preferably heavy bottomed) and add 2 cups of coconut to the pan. Roast on medium to low flame for about 2 mins stirring constantly so that it does not stick to the bottom.
- 2
- Next add the almond powder to the coconut and mix together for further 1 to 2 minutes. Some recipes use ghee (clarified butter) but I prefer not to as coconut and almond both release their own oils while being roasted! In case you do not see that happening then do add a few extra teaspoons of oil to the mixture.You will see the mixture becoming a bit greasy in this process. Remember to keep the heat low and scrape the mixture from bottom up.This will prevent the mixture from turning brown.
- 3
- Now slowly add the condensed milk to the mixture and mix well using the lift and drop motion so that the entire mixture gets absorbed by the condensed milk. Also add the cardamom powder and any dry fruits if using at this stage and mix thoroughly.
- 4
- Continue mixing until the mixture becomes dry and sticky. It usually takes around 5 – 8 minutes but depends on the level of heat and the quality of the pan you are using. The mixture should stick to the spatula and refuse to fall and stirring would become hard. Turn the heat off at this point and set the mixture aside.
- 5
- It is now time to roll it into balls once the mixture is cool enough for you to handle. You should not let it go cold as it would become difficult to roll it.
- 6
- Once they have been rolled into balls, roll it on a plate of dry desiccated coconut and coat each ball evenly.
- 7
- Finish the laddoos with half a almond on top for garnishing.
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ABOUT ME
Hi! I am Sunrita, welcome to my tiny world of spice. Here you will find pots of sizzling recipes, spoonful of tangy tips with a pinch of spicy humour. Cooking for me is something that should be simple, smart and stress-free. I share with you my experience of rustling up easy yet exotic family-friendly meals in minutes simply by adding a touch of spice. So embark on the journey of Spicing It Upp!!
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