Simple, practical, and full of everyday flavour, Coconut Ladoo with Condensed Milk is a Indian dessert / sweet made with simple everyday ingredients in about 15 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: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Yield: 18
- Category: Dessert / Sweet
- Cuisine: Indian
Ingredients
- ½ cup + 2 tbsps (150 ml) condensed milk ((½ tin or 200 grams, milkmaid))
- ¼ cup milk
- 1½ to 1¾ cups desiccated coconut ((Refer notes))
- 1 pinch cardamom powder ((optional))
- 2 tablespoons nuts ((toasted and sliced almonds or pistas))
- 2 tablespoons desiccated coconut (to garnish)
Method
- Prep-up the coconut: If your coconut is too coarse, process it in a processor until fine.
- Make the ladoo mixture: Mix together condensed milk, milk and coconut in a heavy bottol pan. Heat on a medium flame and cook until the mixture turns to a mass, for 2 to 3 mins. It should still be moist. Stir in the cardamom and nuts.
- Shape coconut ladoo: When the mixture comes down to warm temperature, take small portions and roll to 18 balls. Roll them immediately in 2 tbsps coconut.
- Store coconut ladoo in a air tight jar and refrigerate.
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.
