These easy Biscoff Ladoo are made with biscoff cookies, desiccated coconut and condensed milk. They are highly addictive, are done in less than 30 minutes and make a delicious treat for the festive season.
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.