Easy coconut ladoo

   

          Easy coconut ladoo

    

Easy coconut ladoo

    Craving something sweet but short on time? These 2-ingredient Coconut Laddus are the ultimate quick fix! Made with rich condensed milk and nutty desiccated coconut, this classic Indian sweet comes together in just 15 minutes. Soft, chewy, and perfectly sweet, they are the ideal treat for festivals, sudden sweet cravings, or your next celebration!

Ingredients

  • ​Desiccated Coconut: 2 cups (+ 3 tbsp extra for coating)
  • ​Condensed Milk: ½ tin (around 200g)
  • ​Ghee: 1 tsp (optional, for flavor and smoothness)
  • ​Cardamom Powder: ½ tsp (optional, for a nice aroma)

​Step-by-Step Instructions

  1. ​Roast the Coconut: Heat a non-stick pan on low flame. Add 1 teaspoon of ghee and 2 cups of desiccated coconut. Roast it gently for 1–2 minutes. Note: Do not let the color change to brown; just roast until it becomes fragrant.
  2. ​Add Condensed Milk: Pour in half a tin of condensed milk. If you like the flavor, add the cardamom powder at this stage.
  3. ​Mix and Cook: Keep the flame low and mix everything continuously. Cook for about 3–5 minutes until the mixture thickens, starts leaving the sides of the pan, and holds together like a soft dough.
  4. ​Cool it Slightly: Turn off the stove and transfer the mixture to a plate. Let it cool down for a few minutes until it is warm enough to handle with your bare hands.
  5. ​Shape into Laddus: Grease your palms with a little ghee. Take small portions of the warm mixture and roll them between your palms to form smooth, round balls.
  6. ​The Final Coating: Roll each laddu in the extra desiccated coconut you kept aside until they are evenly coated.

​💡 Quick Tips

  • ​Storage: You can serve them immediately, or store them in an airtight container. They stay fresh at room temperature for 2–3 days and in the refrigerator for up to a week.
  • ​Texture: Make sure to shape the laddus while the mixture is still warm. Once it cools down completely, it becomes dry and hard to roll.

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