coconut ladoo recipe with condensed milk | easy coconut ladoo recipe

coconut ladoo recipe with condensed milk – quick and easy coconut ladoo recipe with step by step photos.

i had some good amount of leftover grated coconut and almost half a can of condensed milk. so decided to use both of them to make these melt in the mouth coconut ladoos.

coconut ladoos are often made for festive occasions. i made them for the tomorrow's ram navami festival and have kept in the fridge. these stay good in the fridge for 4-5 days. generally only the white part of coconut is used. but the one i had grated, had both white and some brown parts. still i made the ladoos as it does not matter to me as long as the end result tastes good.

i have also posted coconut ladoo recipe made with desiccated coconut and sugar syrup. both these methods are quick, easy and you get really good coconut ladoos. a lovely sweet treat for your loved ones.

step by step coconut ladoo recipe with condensed milk:

1. heat 1 tsp ghee in a frying pan or kadai. you can also use coconut oil.

2. add 1.5 cups tightly packed grated coconut.

3. stir and saute the coconut on a low flame for 3 to 4 minutes. the sauteing is to just get rid of some moisture. don't brown them. if using desiccated coconut, then no need to saute it in ghee. just mix the desiccated coconut with condensed milk and heat the mixture. if using frozen coconut, then let it come at room temperature before you begin to saute it.

4. now add ¾ cup sweetened condensed milk. here i used amul mithai mate.

5. add ½ tsp cardamom powder.

6. stir very well and cook this mixture on a low flame.

7. when you see that the mixture has begun to thicken, then keep stirring regularly.

8. when the mixture begins to leave the sides of the pan and when you see some coconut fat at the sides, switch off the flame.

9. pour the ladoo mixture in another bowl or pan. allow it to cool.

10. when the mixture has cooled completely, pinch small to medium balls from the mixture and form ladoos. apply some ghee on your palms when shaping the ladoos. in case the mixture is loose and you cannot make ladoos, then put it back on the pan and heat for a few more minutes.

11. roll the ladoos is desiccated coconut (nariyal ka burada) or in fresh coconut evenly.

12. you can also make all the ladoos at once and then roll in the desiccated coconut.

13. place them in small muffin liners or just place them in a tray.

14. serve coconut ladoos straight away or refrigerate and serve them later. stays good for 4 to 5 days in the fridge.

if you are looking for more ladoo recipes then do check besan ladoo, boondi ladoo, motichoor ladoo, rava ladoo, roasted gram ladoos, dry fruits ladoo and sabudana ladoo recipe.

coconut ladoo recipe with condensed milk below:

coconut ladoo recipe with condensed milk

coconut ladoos - three ingredient coconut ladoos made with fresh coconut, condensed milk and cardamom powder.

AUTHOR: dassana

RECIPE TYPE: sweets, dessert

CUISINE: maharashtrian

SERVES: 14 to 15

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 1.5 cups tightly packed fresh grated coconut
• 1 tsp ghee
• ½ tsp cardamom powder or 4 to 5 cardamoms crushed in a mortar-pestle
• ¾ cup condensed milk or 220 grams sweetened condensed milk or about ½ tin of sweetened condensed milk
• ⅓ cup desiccated or fresh coconut for rolling
• chopped dry fruits of your choice (optional)

INSTRUCTIONS

1. saute fresh coconut in ghee for 3 to 4 minutes.
2. heat 1 tsp ghee in a frying pan or kadai.
3. add 1.5 cups tightly packed coconut.
4. stir and saute the coconut on a low flame for 3 to 4 minutes. the sauting is to just get rid of some moisture. don't brown them. if using desiccated coconut, then no need to saute it in ghee. just mix the desiccated coconut with condensed milk and heat the mixture.
5. now add ¾ cup sweetened condensed milk. here i used amul mithai mate.
6. add ½ tsp cardamom powder.
7. stir very well and cook this mixture on a low flame.
8. when you see that the mixture has begun to thicken, then keep stirring regularly.
9. when the mixture begins to leave the sides of the pan and when you see some coconut fat from the sides, switch off the flame.
10. pour the ladoo mixture in another bowl or pan. allow it to cool.
11. when the mixture has cooled completely, pinch small to medium balls from the mixture and form ladoos.
12. roll the ladoos is desiccated coconut (nariyal ka burada) or in fresh coconut evenly.
13. you can also make all the ladoos at once and then roll in the desiccated coconut.
14. place them in small muffin liners or just place them in a tray.
15. serve coconut ladoos straight away or refrigerate and serve them later. stays good for 4 to 5 days in the fridge.

3.2.2925

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