Coconut Ladoo Recipes

EASY COCONUT LADOO

Easy Coconut Ladoo image

Coconut, cardamom, and condensed milk star in this super quick and easy Indian dessert that's great for gifting.

Provided by Hindustanisakhisaheli

Categories World Cuisine Recipes Asian Indian

Time 40m

Yield 10

Number Of Ingredients 6

Ingredients

2 cups flaked coconut
1 (14 ounce) can sweetened condensed milk
2 pinches ground cardamom
2 drops vanilla extract
2 tablespoons semolina flour
½ cup flaked coconut, or more as needed

Steps:

Place 2 cups coconut into a pan and heat over low heat until lightly toasted, making sure not to burn or change color, 2 to 3 minutes. Remove from heat.
Bring a pot of water to a boil over high heat. Place unopened can of condensed milk into the middle of the pot; boil for 3 to 4 minutes. Remove using tongs; let cool slightly, about 5 minutes. Pour into coconut and add cardamom and vanilla extract. Mix well. Let cool enough to handle, about 5 minutes.
Form mixture into small balls using oiled hands, as mixture will be very sticky, adding semolina as needed if very wet and runny.
Place remaining coconut into a shallow bowl or on a plate. Roll ladoos in coconut and serve.

Nutrition Facts : Calories 287.9 calories, Carbohydrate 28.5 g, Cholesterol 13.3 mg, Fat 18.4 g, Fiber 3.9 g, Protein 5 g, SaturatedFat 15.5 g, Sodium 58.5 mg, Sugar 23.1 g

5-INGREDIENT COCONUT LADOOS RECIPE BY TASTY

5-Ingredient Coconut Ladoos Recipe by Tasty image

Coconut ladoos are traditional Indian desserts made of desiccated coconut, sweetened condensed milk, and cardamom. They're easy to make and a great dessert to bring to celebration or special events.

Provided by Matt Ciampa

Categories Desserts

Time 1h27m

Yield 18 balls

Number Of Ingredients 6

Ingredients

2 cups unsweetened dessicated coconut
1 can sweetened condensed milk
½ teaspoon ground cardamom
¾ cup unsweetened finely shredded coconut
ghee, or coconut oil, for greasing
1 tablespoon pistachio, finely crushed, for garnish

Steps:

Add the dessicated coconut to a large nonstick skillet over low heat. Cook, stirring frequently, until lightly toasted and aromatic, about 2 minutes.
Add the sweetened condensed milk and stir until well combined. Turn off the heat and keep stirring until it forms a soft, cohesive dough, 3-5 minutes. Add the cardamom and stir to incorporate.
Transfer the dough to a bowl and place in the fridge for 5 minutes, until firm and cooled.
Add the finely shredded coconut to a shallow dish.
Grease your hands with ghee or coconut oil. Scoop about 1½ tablespoons of the ladoo mixture into your hands at a time and roll in rounds.
Roll the balls in the shredded coconut to coat evenly.
Arrange the ladoos on a plate and refrigerate for about 5 minutes to harden.
Garnish with the crushed pistachios, then serve.
Enjoy!
RECIPE BY: Kamana Bhaskaran

Nutrition Facts : Calories 189 calories, Carbohydrate 25 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, Sugar 21 grams

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