Indian🍰 Sweets & drinks

Easy Coconut Laddu

Name: Easy Coconut Laddu
Total time: 20 min
Cuisine: Indian
Ingredients: ½ liter Milk; 1 cup Sugar; 2 cups Grated coconut (desiccated or fresh); 1 tsp Cardamom powder; ~1 cup Grated coconut (for coating); ~¼ tsp Food coloring (optional); ~1 tbsp Ghee; ~½ cup Cashew nuts

⏱ 20 min

With just milk, sugar, and coconut, you can whip up these rich, melt-in-your-mouth coconut laddu balls. A quick and easy Indian sweet perfect for snack boxes or festive treats.

Adapted from a video by Indian Recipes Tamil

தேங்காய் இருந்தால் இப்படி செஞ்சு பாருங்க👌/coconut laddu /sweet recipes in tamil / instant sweet

Watch on YouTube

Ingredients

Milkboiled½ liter
Sugar1 cup
Grated coconut (desiccated or fresh)2 cups
Cardamom powder1 tsp
Grated coconut (for coating)used to coat the finished laddus~1 cupest.
Food coloring (optional)for making colorful laddus~¼ tspest.
Gheeoptional, about 1-2 tbsp, for frying cashews~1 tbspest.
Cashew nutsoptional, fried until golden and mixed in~½ cupest.

Steps

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1
Boil half a liter of milk and let it simmer until it thickens; do not add water.
2
Add a cup of sugar and stir until it fully dissolves into the milk.
3
Once the sugar has dissolved, add two cups of grated coconut (desiccated works, or fresh coconut that has been dry-roasted first) and mix well.
4
Cook over medium then low heat, stirring constantly — never use high heat or the color will darken instead of staying white. Keep cooking until the moisture evaporates and the mixture becomes thick like a heavy batter.
5
Add a teaspoon of cardamom powder, mix well, then turn off the heat and let the mixture cool completely.
6
Check the consistency once cooled — it should hold its shape when pressed in your hand. If it's still too loose, keep cooking longer, otherwise the laddus won't hold shape and will spoil faster.
7
Once fully cooled, roll the mixture into small smooth balls with no cracks. For colorful laddus, mix in some food coloring before rolling.
8
After rolling all the balls, spread grated coconut on a plate and roll each laddu in it for a decorative coconut coating, giving it a bakery-style finish.
9
For a variation, fry some cashew nuts in about 1-2 tbsp of ghee until golden, then mix them into the coconut mixture before shaping into balls.
10
The finished coconut laddus keep for two to three days at room temperature, or up to a week when refrigerated — perfect for kids' snack boxes.

Easy Coconut Laddu

Ingredients

Steps

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