In India, sweets are an integral part of all festivals and auspicious occasions. I simply can’t ignore their importance even though I am no longer eating sweets as I used to do earlier. I made these coconut ladoos last year to take to work during Diwali. The recipe was pending in my blog drafts. Thought I should share it now as we head towards Diwali celebrations. They are the perfect homemade edible gift for Diwali or any occasion. Plus, they are a breeze to make.
Coconut ladoos can be prepared in various ways. I made these using condensed milk but one can also make them in the traditional way using khoya, sugar syrup or powdered sugar. The condensed milk just saves time and the ladoos made with it can be stored at room temperature. These ladoos come in really handy when guests arrive without any prior information.
You start off by combining coconut and condensed milk in a pan. Then you cook on low medium heat till thick. I love to use unsweetened shredded coconut rather than sweetened because it helps balance out the already sweet condensed milk. Moreover, while shredded coconut from Costco (check this post for the picture) is my preference, you can substitute with fresh coconut or desiccated coconut. Roasting takes about 5-8 minutes, depending on the type of cookware, (fresh or dry) coconut and the temperature of the heat. The mixture will be sticky when you form the balls but that’s how it should be so no worry. Grease your palms before making ladoos. At last, roll each ladoo in some ground pistachio and coconut mixture. This will give the balls perfect look and stop them from being sticky.
The coconut ladoos are so good that these will be the first thing you would want to make this Diwali. If you make them, let me know how they turned out.
Ingredients
- 4 cups unsweetened shredded (medium or fine) coconut
- 300 ml sweetened condensed milk
- 1 tsp green cardamom powder or 2 tsp vanilla extract
- 1/2 cup fine shredded coconut
- 2 tbsp. coarsely ground pistachio
Instructions
- Place condensed milk, cardamom powder or vanilla extract and shredded coconut in a pan on medium heat.
- Cook stirring the mixture for 4-8 minutes until the mixture becomes thick. You will notice it begins to turn orange from bottom (time depends on the amount of heat you are using and type of pan.
- Cool 5 minutes. Using a tablespoon measure, roll the mixture into uniform balls. Wear plastic gloves to avoid getting the mixture sticking to your fingers.
- Roll each ladoo in coarsely ground pistachios and place them on a tray to completely cool down and harden a bit.
- Transfer to an airtight container. These can be stored at room temperature for up to 10 days.
I am bringing these coconut ladoos to cookonceeattwice linky at Corina’s blog “Searching for spice”.
Angie@Angie's Recipes
wow just a few of simple ingredients, but the result is amazing. Those look 100 times better than those store bought sweets plus coconut is my favourite!
amrita
Beautifully made coconut ladoos..Those are part of any festive season…aren’t they
Monika Dabrowski
Such a simple recipe, but really delicious sounding!
Blackswan
Love the yummy sweets, dear! xoxo
Michelle Frank | Flipped-Out Food
I went to my first Diwali party several years ago—what a beautiful celebration! I’m with you: I prefer unsweetened coconut in many desserts because everything else is so sweet. These look absolutely delicious!
Corina Blum
These look so good! I am a big fan of coconut flavoured sweets and I think my kids would really like these too – one of them loves coconut. Thanks for sharing with #CookOnceEatTwice!
Alida @My Little Italian Kitchen
What a fab combination of ingredients. I like the sound and the look of these cakes. Very nice!
Pankti
So quick, so easy and yet so delicious!! I am soo making it..
Mayuri Patel
These coconut laddoos look so delicious. Adding chopped pistachios is a good idea.