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Easy Coconut Ladoo Recipe

A pile of freshly made Coconut Ladoo balls, coated in shredded coconut, served on a light gray plate.
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A quick and no-bake sweet treat, perfect for Diwali. These creamy, fragrant coconut fudge balls are simple to make and melt in your mouth.

Ingredients

Scale
  • 2 cups desiccated coconut
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 teaspoon cardamom powder (optional)
  • Extra desiccated coconut for rolling
  • Raisins or almonds for stuffing (optional)

Instructions

  1. In a non-stick pan, combine the desiccated coconut and sweetened condensed milk.
  2. Cook over medium-low heat, stirring constantly, until the mixture thickens and starts to leave the sides of the pan. This should take about 8-10 minutes.
  3. If using, stir in the cardamom powder.
  4. Remove from heat and let the mixture cool slightly until it’s comfortable to handle.
  5. Grease your palms lightly with ghee or oil.
  6. Take a small portion of the mixture, flatten it in your palm, and place a raisin or almond in the center if desired.
  7. Roll it into a smooth, round ball (ladoo).
  8. Roll the ladoo in extra desiccated coconut to coat.
  9. Place the finished ladoos on a plate or tray.
  10. Repeat with the remaining mixture.

Notes

  • Ensure the mixture is not too hot when you start rolling to avoid burns.
  • If the mixture becomes too dry, add a tablespoon of milk. If too wet, cook for a few more minutes.
  • These ladoos can be stored in an airtight container at room temperature for up to a week.

Nutrition

Find it online: https://blissbatter.com/coconut-ladoo-easy-diwali-sweet-recipe/