Last minute preparations for Deepavali or just to satisfy your sweet tooth. Then you have landed in the right place, instant coconut ladoo. This is such an easy recipe and delicious instant coconut ladoo get ready in no time at all. For festivals, infact simple recipes help to keep your sanity!
For instant coconut ladoo recipe, you will need coconut powder or fine desiccated coconut powder and condensed milk. To enhance the coconut flavour, I add coconut oil, it also keeps the instant coconut ladoo nice and white. Of course elaichi powder makes the ladoo aromatic and flavourful.
Stirring the mixture on low flame is the key to make melt in the mouth instant coconut ladoo. As we are using condensed milk there is no need of adding sugar. On that sweet note, here’s the recipe for instant coconut ladoo. Make more sweets from FOI, badam poori, Dharwad peda, kesar elaichi peda, akki haalbai, lauki halwa etc! More coconut recipes, tengu anna, coconut cookies, coconut chutney, coconut holige, kobbri mithai.
With Fresh Coconut:
- 2½ Cups coconut powder or fine desiccated coconut
- 1 Cup condensed milk
- 7-8 powdered elaichi
- 2 Tsp edible coconut oil
- Desiccated Coconut for coating ladoo
- Measure out all the ingredients and keep them ready
- Add coconut oil to a thick bottomed pan and let it melt
- Add coconut powder and start mixing
- Mix and fry the coconut powder on low heat for a minute or so
- Next pour in the condensed milk
- Carefully mix the coconut mixture with the condensed milk
- Fold and mix till the mixture comes together
- Sprinkle elaichi powder and mix well
- Take a little bit of mixture and see if it can be gathered into a ball, it should be soft yet non-sticky
- Once the mixture cools a bit, make coconut ladoos
- Roll them in fine coconut powder or desiccated coconut
- Repeat and make coconut ladoos
- Enjoy a ladoo or two!
You can also use fresh coconut, use only the white part, pulse in mixie. The ladoos get a slightly caramelized colour because of the moisture in fresh coconut
If you using fresh coconut shelf life decreases. Keep the ladoos refrigerated after a day
Do not overcook the mixture, check to see if the mixture is ready, it should be non-sticky yet soft
You can also ghee instead of coconut oil
Instant Coconut Ladoo Stepwise:
Measure out all the ingredients and keep them ready
Add coconut oil to a thick bottomed pan and let it melt
Add coconut powder and start mixing
Mix and fry the coconut powder on low heat for a minute or so
Next pour in the condensed milk
Carefully mix the coconut mixture with the condensed milk
Fold and mix till the mixture comes together
Sprinkle elaichi powder and mix well
Take a little bit of mixture and see if it can be gathered into a ball, it should be soft yet non-sticky
Once the mixture cools a bit, make coconut ladoos
Roll them in fine coconut powder or desiccated coconut
Repeat and make coconut ladoos
Enjoy a ladoo or two!
