Quick Recipe of Coconut Ladoo with Condensed Milk

Traditionally, Coconut ladoo is an Indian sweet ball made with freshly grated coconut, milk and jaggery. But this recipe is an instant recipe with condensed milk that you can make within 10 minutes. But trust me it’s not going to hamper the taste and you can make it instantly when someone visits your home. So instead of using jaggery, I added condensed milk into it.

Ingredients for Coconut Ladoo with Condensed Milk

For this instant recipe of coconut ladoo with condensed milk, you need very few ingredients which are:

Ghee or Clarified Butter: Though ghee is high in fat but as per Webmd, it contains high concentrations of monounsaturated Omega-3s. These healthful fatty acids support a healthy heart and cardiovascular system. Studies show that using ghee as a part of a balanced diet can help reduce unhealthy cholesterol levels.

Desiccated Coconut: As per globalresorcesdirect.com, Desiccated coconut is an ideal source of healthy fat that contains no cholesterol and contains selenium, fibre, copper and manganese. One ounce of desiccated coconut contains 80% healthy, saturated fat. Selenium is a mineral that helps the body produce enzymes, which enhance the immune system and thyroid function. I used Fudco Fine Desiccated Coconut. If you want to get more health benefits, go for freshly desiccated coconut. (Refer notes to know how to get freshly desiccated coconut.)

Condensed Milk

Milk

With just 4 ingredients and within 10 minutes, you get delicious ladoos of coconut.

How to Make Instant Coconut Ladoo with Condensed Milk?

INGREDIENTS

• 1 tsp Ghee or Clarified Butter
• 1 cup Desiccated Coconut (Thin) keep some extra for coating.
• 1/2 cup Condensed Milk
• 1/4 cup Milk

INSTRUCTIONS

• Heat ghee in a pan.
• Roast desiccated coconut till it becomes orange from the bottom. Don’t let it turn completely orange.
• Add condensed milk and mix well.
• Add milk and mix everything well. Cook till the milk vanished and mixture rolls easily in the pan.
• Take this mixture out from the pan and let it cool slightly. Make small balls from the warm mixture. (Don't let it completely cool else you won't be able to make balls.)
• After shaping it into small balls, immediately coat with remaining desiccated coconut.
• Instant coconut ladoos are ready

Storage Instructions

You can keep these ladoos for 3–4 days in an airtight container or for 7 days in a refrigerator.

Tips for this Recipe

Use of Fresh Coconut: This recipe is tastier if you’re using freshly desiccated coconut. (Refer notes)

Additional Flavouring: You may use cinnamon powder, nutmeg powder and cardamom powder (all or a few) after adding condensed milk for adding extra flavour to the recipe.

Garnishing: You can garnish your coconut ladoos by putting pistachios or cashews on top of them or just by drizzling chocolate syrup.

Greasing your palm: If your ladoos mixture is too sticky while making ladoos, grease a little flavourless oil or milk on your palm.

For colourful ladoos: Traditionally, coconut ladoos are white in colour. But if you want to make it colourful, you can use any food colour. I recommend pink, red, brown and green colours to use.

While shaping, if you feel the mixture is loose, then transfer back to the pan and again cook for few more minutes till it gets thickened more.

Recommended Recipe: Sweet made from Yellow Lentils (Moon Dal Halwa)

Video Recipe

Frequently Asked Questions

How to desiccate fresh coconut?

Add freshly grated coconut into a blender. Pulse it several times so it gets fine and even. Now spread it on the baking tray and put it in the oven for 20 to 25 mins. Stir it in between. It should be completed dry. If it still has moisture, again put it back in the oven for approx 5 mins. For more details, check here.

What is desiccated coconut?

A coconut is flaked and dried so it doesn’t have moisture in it.

Can we make vegan coconut ladoos?

Yes, for making vegan coconut ladoos, replace milk with coconut milk, condensed milk to jaggery or coconut condensed milk and ghee to coconut oil.

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Originally published at https://myfoodveda.com on March 24, 2021.