Simple, practical, and full of everyday flavour, Coconut Ladoo With Condensed Milk is a vegetarian Indian dessert made with desiccated coconut, condensed milk (milk maid), and cardamom powder in about 10 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: Not specified
- Cook time: 10 minutes
- Total time: 10 minutes
- Yield: 12 ladoos
- Category: Dessert
- Cuisine: Indian
Ingredients
- 2 cups desiccated coconut
- 3/4 cup condensed milk (milk maid) ((about 220 gms))
- 1/4 teaspoon cardamom powder
- 2 tablespoons milk ((optional))
Garnish:
- 1/4 cup desiccated coconut (to rollover)
Method
- In a heavy bottom pan, add the desiccated coconut and condensed milk. Mix well. Keep stirring and cook on low flame for 4-5 minutes or until the mixture starts coming together leaving sides of the pan. Do not overcook ladoos they will turn hard.
- Add the powdered cardamom. Combine well and turn off the flame.
- Transfer the ladoo mixture in a bowl or a plate and let it cool.
- Grease your palm with some ghee. Then take some mixture in your hand and make round balls. You will get around 12 medium ladoos. Note: If the coconut ladoo mixture is too dry to form ladoos, add 1-2 tablespoons of milk and mix well.
- Take remaining desiccated coconut in a plate and roll the prepared laddus in the coconut.
- Instant Coconut ladoos are ready. You can garnish the ladoos with pistachios or slivered almonds.
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.
