Simple, practical, and full of everyday flavour, Biscoff Ladoo is a vegetarian Indian dessert made with biscoff cookies, ghee, and desiccated coconut powder in about 22 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 7 minutes
- Total time: 22 minutes
- Yield: 15 ladoo
- Category: Dessert
- Cuisine: Indian
Ingredients
- 15 biscoff cookies ([adjustable] 114 grams [/adjustable], you need [adjustable] 1 cup [/adjustable] of cookie crumbs)
- ¾ tablespoon ghee
- ¾ cup desiccated coconut powder ([adjustable] 57 grams [/adjustable])
- ¼ cup condensed milk (sweetened, reduce 1 tablespoon for a less sweet ladoo)
- 3 tablespoons milk ([adjustable] 45 ml [/adjustable])
Method
- Start by making the cookie crumbs first. Add biscoff cookies to a food processor and pulse until you get fine crumbs. You need 1 cup of cookie crumbs for this recipe. Set this side.
- Now add ghee along with desiccated coconut powder to a pan on medium heat and cook for around 2 minutes, stirring constantly until coconut is lightly fragrant.
- Then add the biscoff cookie crumbs to the pan and mix until everything is well combined.
- Then add the sweetened condensed milk along with 3 tablespoons milk and mix. You can reduce the condensed milk by 1 tablespoon if you prefer less sweet ladoo. Stir and cook for 1 minute or so until everything comes together as a dough. Remove dough from the pan and transfer it to a bowl to make ladoos.
- To make the ladoo, take a small portion from the dough and then press and roll between your palms to give it a round shape. Roll the ladoo into more desiccated coconut powder. Make all ladoos similarly and store them in an airtight container for up to 2-3 days at room temperature.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
