Coconut Ladoo with Condensed Milk

These Coconut Ladoo with condensed milk are the fastest you can make under 15 mins. Whether you are hosting a party or want to treat yourself with a simple and delicious dessert, these coconut balls fit the bill. You only need 2 ingredients to make the basic version – desiccated coconut and sweetened condensed milk. If you want to make them look colorful, garnish with some sliced pistachios.

In this post I share how to make the basic coconut condensed milk ladoo plus 3 stuffing ideas. Traditionally Coconut Ladoo are made with fresh or frozen raw coconut, full fat milk and sugar. There is another version that uses jaggery and raw coconut called Kobbari Louz. This version is inspired from those but the idea is from Nestle (the brand that sells condensed milk). We use sweetened condensed milk and replace raw coconut with desiccated coconut here.

However you can make these with unsweetened shredded coconut if desiccated coconut is not available. Whether it is Diwali (the festival of lights) or Ganesh Chaturthi, I make these every year and a lot of times I gift these to family and friends. Everyone who has tasted these loved them and asked me for the recipe.

Though this recipe involves using the stove for 4 to 5 mins to heat up the mixture, I would consider this an almost no-cook recipe. I also know a lot of people use their microwave to heat up the condensed milk for this and simply stir in the mixture until it comes together.

You can also dip the laddos in melted chocolate. Melt the chocolate and dip them in the chocolate one by one. Use a fork to remove, let drip down before placing them on a parchment paper. Place in the refrigerator until it becomes firm.

Ingredients & Tips

• Coconut: You will use fine desiccated coconut or shredded coconut that you will process in a food processor until it is fine. Over the years I figured out, if your coconut is too coarse with large shreds, your ladoos may not bind or dry out within a few hours. So for smoother ladoos, process the coconut until fine. Check the pictures below.
• Sweetened condensed milk: This recipe makes for a small batch that requires half of a 392 grams tin (~ 400 grams). For best results, weigh it or use 150 ml (½ cup plus 2 tbsp). Too much will make your ladoos too sweet and too little won’t bind your ladoos.
• Milk: Though in the past I have made this without milk, I felt adding a little kept them softer for a little longer without drying out. If you try to combat the dry texture with more condensed milk your ladoo may turn out too sweet. So use little milk.
• Flavoring: You actually don’t require any flavoring because the flavor of condensed milk itself is so good. But a lot of times I get tempted to add something like cardamom powder, rose water or vanilla extract. Try out with a little if you want.
• Garnishing: I love sliced pistachios, almonds (with the skin on) for the lovely color. I have also tried with tutti fruttis, mixed fruits (candied fruits used for cakes), choco chips, dried apricots etc. But I feel pistachios and almonds are classic. If you want to add choco chips make sure you add chilled cold chips and your mixture is not hot. Else they melt down.

Stuffing Variations – Gulkand (rose petal jam), gajar halwa and Hershey’s chocolate balls make for great stuffing. Spoon out 1/3 to 1/2 tsp portions to a tray and freeze for 30 to 60 min. Shape them to balls. Make a dent in the ladoo first and place the stuffing and close up, just like we do for stuffed aloo paratha. Keep only a little gulkand else it will be too sweet.

Photo Guide

Step by Step Photo Instructions

1. Add half tin (½ cup plus 2 tbsp or about 200 grams) condensed milk to a heavy bottom or non stick pan.

2. Pour ¼ cup milk and add desiccated coconut to suit your taste:
If you have a sweet tooth you can use 1 ½ cups or around 130 grams.
If you like moderately sweet then 1¾ cups works good.
For mildly sweet ladoos, you can use 2 cups equal to 175 grams. It works with all the above mentioned quantities. This time I added about 2 cups to make them mildly sweet. With 2 cups they have a dominating taste of coconut and less of the condensed milk. So judge and use accordingly.

3. Mix it well. Begin to cook on a low flame stirring frequently.

4. If you are using 2 cups, the texture remains same. Cook until the mix turns warm. If you are using lesser than 2 cups, the mixture turns slightly gooey. Continue to cook until it becomes a thick mass, for 2 to 3 mins. Switch off the stove. The timings vary if you are using only 1½ cups coconut.

5. Add a large pinch of cardamom powder and 1½ to 2 tablespoon roasted sliced pistachios.

6. Cool down slightly. While the mixture is still hot (not burning hot), take small portions and roll to balls.

7. Add 2 tablespoons desiccated coconut to a plate and roll them.

8. You can also garnish them with more nuts.

Store coconut ladoo in a air tight jar and refrigerate. Use within 3 to 4 days.

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