Coconut Ladoo – Recipe Video

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Ingredients For Coconut Ladoo

• 2 cups (200g) dried desiccated coconut
• 1 cup (200g) sugar
• 1 cup (240ml) milk
• 1 teaspoon ghee

Main Equipments Used

• Heavy bottom pan – I use the Prestige Granite 3-pcs set. You can find it on Amazon here: https://amzn.to/2Q0OMu6
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making Coconut Ladoo

1. Place a heavy bottom pan on medium flame and add ghee. To this add coconut and cook for 2 minutes, stirring it continuously.
2. Now add milk and cook for around 4-5 minutes or until the milk is absorbed by the coconut and it gets a crumbly texture.
3. At this point add sugar. Stir continuously as sugar might stick to the pan. Once the sugar melts it will start to release water.
4. Cook for around 5 minutes or until the water is absorbed by the coconut and it becomes soft. (There should be some moisture still left in the coconut). Don’t cook further, else the mixture will become dry and the laddos will turn out hard and crumbly.
5. When the mixture is cooked, it will get a nice shiny texture and will start to form a ball. Turn off the flame and let it cool down for 10 minutes or until lukewarm.
6. Now take a tablespoon of coconut mixture in between your palm and make the ladoos depending on the size you want.
7. Gently roll the laddos in dried desiccated coconut. (optional)
8. Let the ladoos rest for couple of hours before serving, this will help them firm up.
9. Store in a refrigerator for up to a week in an air-tight container

Recipe Notes For Coconut Ladoo

• Can use low fat or full fat milk.
• While adding the milk in the coconut mixture keep stirring it to avoid any lumps.
• Can use finely grated fresh coconut too.

Step By Step In Pictures For Coconut Ladoo

1. Place a heavy bottom pan on medium flame and add ghee.

2. To this add coconut.

3. Cook for 2 minutes, stirring it continuously.

4. Now add milk.

5. Cook for around 4-5 minutes or until the milk is absorbed by the coconut and it gets a crumbly texture.

6. We have got the desired crumbly texture now.

7. At this point add sugar. Stir continuously as sugar might stick to the pan. Once the sugar melts it will start to release water.

8. Cook for around 5 minutes or until the water is absorbed by the coconut and it becomes soft. (There should be some moisture still left in the coconut). Don’t cook further, else the mixture will become dry and the laddos will turn out hard and crumbly.

9. When the mixture is cooked, it will get a nice shiny texture and will start to form a ball. Turn off the flame and let it cool down for 10 minutes or until lukewarm.

10. Now take a tablespoon of coconut mixture in between your palm and make the ladoos depending on the size you want.

11. Finish making all the ladoos.

12. Gently roll the laddos in dried desiccated coconut, this is optional. Now let the ladoos rest for couple of hours before serving, this will help them firm up.

13. Delicious Coconut Ladoos are ready to serve. Store in an air tight container for up to a week.

CLICK HERE to subscribe to my YouTube channel for more such yummy recipes.

Next Recipe:

• Easy Besan Ladoo Recipe
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