Coconut laddu / 15 minutes Laddoo / Thengai laddu / Nariyal Ladoo / Easy Diwali Sweet

Coconut ladoo with just few ingredients, no ghee or oil is used.

Are u always bugged by the question is there anything else here to eat ? Something nice and tasty ?
I am always on the hunt for easy recipes because of this never ending question following me  :)))

 

As I hurriedly roll the ladoo here comes my daughter,takes one and asks,”Is this filling for almond joy?” He heee I nodded as she popped it into her mouth. With the mouthful she says mom u are so good at cracking recipe codes. Little does she know its as simple as a 15 minute affair unlike the traditional coconut ladoo where milk is reduced and then coconut is added etc. Do u know how much elbow grease is needed to get that sort of perfect reduction. Honestly once I started making sweets on my own I have started appreciating halwais more and understand why they always have the serious expression. 🙂
1 year later 100+ people pinned it.– I am a happy girl 🙂

 


Ingredients: (yields around 16 small ladoos)
Dry Desiccated  coconut (or dry coconut powder)- 1 cup + for rolling and decoration (I have used sweetened coconut flakes.)
Fresh grated coconut -2 cups (only white no brown part)
Milk powder- 1 cup
Sweetened condensed milk -half  of 14 oz tin
Cardamom powder – of 4 pods
Note: If u dont have fresh coconut use full 3 cups dry desiccated coconut but it will have little taste difference and dry on chewing flakes is better and fresh is best.
Method
1.Heat an empty pan and in that add the desiccated coconut and heat it for a minute remove and keep aside. (This brings out the coconut aroma )
2.Pour the sweetened condensed milk into a heavy bottom /non stick pan, heat and add milk powder, fresh grated coconut, dry desiccated coconut. Keep stirring till the whole mixture comes together, leaves the edges and thickens.
3.Level the top and roughly divide into equal portions. Let the mixture cool down slightly. Roll each portion into a ball with ur palms.  Spread some desiccated coconut /coconut flakes on a plate and roll the ladoos on it and press lightly so it sticks really well.
Decorate on top with a few strands of desiccated coconut / flakes. Store in cupcake liners in air tight container.Stacking may result in sticking.
Stays good for 3-4 days in room temp.

Note :
I have used sweetened coconut flakes here  I feel that looks mosaic like or ribbon like and prettier than plain fine desiccated coconut.

 

Hope u like it.
Meena

 

Advertisements

27 thoughts

  2. Thanks meena for sharing the recipe.looks easy to follow. I have just one query though. We stay in Melbourne and its difficult to find fresh coconut..so can we use the dry dessicated flakes for the entire recipe?

    Thanks in advance 🙂

    Mausam

    Reply

  3. I just love that sweeten coconut flakes, always keep it handy so when ever I have to make it for prasad, that and condensed milk and i am done. what's that yellow in last picture?

    Reply

  5. Hi Mausam,
    Dry desiccated coconut flakes could be used for the entire recipe but the juiciness of fresh coconut won't be there thats all.
    I use grated coconut available in Indian stores(frozen section) not enitely fresh grated.
    Thank you so much for dropping by Mausam,do let me know how the ladoo turned out.

    Reply

  6. Its a golden design on the sweet box Linsy.I too did not like that pic but all the other pics in that series looked dark and the ladoos vanished in no time so had no choice 🙂

    Reply

  17. Lots of sweets for Diwali!!! Keep it coming 🙂

    Meena – I never leave any dishes in the cooking pan. I have a habit of transferring all the dishes to either porcelain (corningware) or glass containers which makes it easier to put it in the refrigerator. Leaving the curries or dishes in the cast iron pan can cause an after taste of iron. So the rule of thumb is transfer the dishes right away to a non reactive container like glass. Let the cast iron cool and clean it with hot water and a brush. This way the pan won't get stained with the turmeric and all spices we use. If you feel that the stain is not going, use some all purpose flour or rice flour to clean the pan, it tastes away most of the stain. After washing, I dry it with a towel and keep it in the oven (off) to air dry little more. If the pan looks less shiny, I apply some oil using a paper towel. Once you feel like the glaze of the cast iron pan is eroding, then season it according to the directions given on the sticker you got with the pan. Recently I seasoned all my cast iron pans. They all are smooth like a non stick pan. I know I treat my cast iron pans as babies :). Let me know if you have any questions.

    Reply

  21. Hey,
    I made the laddoos and its simply delicious.I made it for diwali and the best part is that it just took 30 min to make it.I am super happy.

    The fr suggesting this yummy recipe 🙂

    Mausam

    Reply

Leave a Reply