Ingredients For Coconut Ladoo
- 2 cups (200g) dried desiccated coconut
- 1 cup (200g) sugar
- 1 cup (240ml) milk
- 1 teaspoon ghee
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- 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
- Heat ghee in a kadai. Now add desiccated coconut and and keep stirring it continuously for two minutes.
- 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.
- Add sugar and keep stirring continuously as sugar might stick to the pan. Once the sugar melts it will start to release water.
- 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.
- 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.
- Now take a tablespoon of the coconut mixture in between your palm and make the ladoos depending on the size you want.
- Gently roll the laddo’s in dried desiccated coconut.
- Let the ladoo’s rest for couple of hours before serving, this will help them firm up.
- Store in ladoo’s in an airtight container in the refrigerator for up to a week.
- Do not roast the desiccated coconut on high heat else it might burn and change its colour.
- You can use fresh coconut for this recipe but make sure it’s finely grated.