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How To make Coconut Ladoo? | Instant Coconut Ladoo Recipe

Coconut Ladoo is a popular Indian sweet treat that is loved by people of all ages. These bite-sized, melt-in-your-mouth balls are made with desiccated coconut, condensed milk, and a few other ingredients. In this recipe, I will guide you through the process of making these delectable Coconut Ladoos.

Here is a breakfast recipe that is easy to prepare and delicious to eat.


  • 2 cups desiccated coconut
  • 1 cup condensed milk
  • 1/2 teaspoon cardamom powder
  • 2 tablespoons ghee (clarified butter)
  • A pinch of saffron strands (optional)
  • 10-12 cashews, finely chopped
  • 10-12 raisins


  • Heat a non-stick pan on medium heat and add the ghee to it. Allow the ghee to melt completely.
  • Once the ghee has melted, add the desiccated coconut to the pan. Stir it continuously for a few minutes until the coconut turns light golden brown. This process will enhance the flavor of the coconut.
  • Reduce the heat to low and add the condensed milk to the pan. Mix well to combine the coconut and condensed milk together.
  • Cook the mixture on low heat, stirring constantly to prevent it from sticking to the bottom. Continue cooking until the mixture thickens and starts to leave the sides of the pan. This should take approximately 8-10 minutes.
  • At this stage, add the cardamom powder and mix it well into the mixture. The cardamom will give a delightful aroma to the ladoos.
  • Turn off the heat and let the mixture cool slightly. While it’s still warm, take a small portion of the mixture in your hands and shape it into a smooth ball. Repeat this process with the remaining mixture.
  • If desired, you can press a cashew or a raisin into the center of each ladoo for added texture and taste.
  • Place the shaped ladoos on a plate or a tray lined with parchment paper. Allow them to cool completely at room temperature. The ladoos will firm up as they cool down.
  • If you want to add an extra touch of elegance, soak a pinch of saffron strands in a teaspoon of warm milk. Once the ladoos have cooled, brush the saffron-infused milk over the top of each ladoo for a beautiful yellow hue.
  • Once completely cooled, transfer the Coconut Ladoos to an airtight container. They can be stored at room temperature for up to a week or in the refrigerator for longer shelf life.


  • You can adjust the sweetness by adding more or less condensed milk according to your preference.
  • Ensure that the heat is low while cooking the mixture to prevent it from burning.
  • For variations, you can add chopped nuts like almonds or pistachios to the coconut mixture for added crunch and flavor.


Coconut Ladoos are a delightful and easy-to-make Indian sweet that can be enjoyed on any occasion. With their creamy texture and rich coconut flavor, they are sure to be a hit with your friends and family. So, give this recipe a try and indulge in the deliciousness of Coconut Ladoos!

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