Coconut Ladoo Recipe Without Condensed Milk
Soft and juicy traditional coconut ladoo (thengai laddu / nariyal ladoo) prepared with desiccated coconut, milk, sugar and cardamom without condensed milk.
Servings: 10
Ingredients
- 1 cup Desiccated coconut or freshly scraped coconut (approx. 80g / 2.8 oz)
- ¾ cup Boiled milk (approx. 180 ml / 6 fl oz, at room temperature)
- ⅓ cup Sugar (approx. 70g / 2.5 oz)
- 2 nos Cardamom seeds (powdered)
- 2 tsp Ghee
- ¼ cup Desiccated coconut (for coating)
Instructions
- Heat 2 tsp of ghee in a kadai. Add the desiccated coconut and roast for 2 to 3 minutes on low flame till you get a nice fragrant aroma without changing color.
- Now add the boiled milk and stir well on medium flame till all the milk is absorbed by the coconut.
- After the mixture thickens, add sugar and cardamom powder. Mix well. The sugar will melt and turn into a semi-solid paste. Keep stirring on medium flame till the mixture leaves the sides of the pan and forms a non-sticky mass.
- Transfer the mixture to a plate. When warm, grease your hands with a drop of ghee and roll into smooth round balls. Immediately roll each ball in the desiccated coconut so it coats evenly. Arrange on a plate and enjoy!
Notes
- If you want to make a quicker version, use condensed milk in place of milk and sugar. The ratio of desiccated coconut and condensed milk is 1:1.
- If using fresh coconut, scrape only the white part and roast for a few more minutes until all moisture evaporates completely.
- Do not keep the mixture on flame for too long as it will change the white color of the ladoos.
- Stay nearby and stir constantly. You can finish this sweet in just 10 to 12 minutes.
- Roll the shaped balls in desiccated coconut immediately while warm so the coating sticks evenly.