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You are here: Home / Desserts /Sweet dishes /Mithai / Coconut Ladoo Recipe with Condensed Milk ,Easy Coconut Ladoo

Coconut Ladoo Recipe with Condensed Milk ,Easy Coconut Ladoo

2015-08-29 by Anjana Chaturvedi

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Coconut ladoo made with condensed milk, a quick and easy recipe

Coconut ladoo is amongst the few easy and quick recipes you would want to make on festivals and special occasions.

It can also be made with fresh milk and sugar which can take quite a long time so using condensed milk will make it quick and easy. During my school summer camp I made these coconut ladoo’s ,kids just loved it ,and they were amazed that they were able to make ladoos using the microwave .

So today for Raksha bandhan I want to share this easy coconut ladoo recipe so even the small behenas (sisters ) can make these for their Bhaiyas ( Brothers ) ,for a easy version you can just mix coconut with condensed milk and make these ladoo’s  ,they taste equally delicious.

Instead of only using cardamom powder You can add chopped nuts ,vanilla essence,strawberry essence, tutti frutti in the dough and make delicious ladoos.

For festival and celebrations you can also make

  • kaju barfi ,
  • badam Mysore pak ,
  • kalakand ,
  • Pineapple sandesh  etc.

how to make coconut ladoo

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coconut ladoo recipe
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2.67 from 3 votes

Coconut Ladoo Recipe with Condensed Milk /Easy Coconut Ladoo

quick and easy coconut ladoo recipe
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Desserts/Sweets/Mithai, Festive Recipe, Kids Friendly
Cuisine: Indian
Keyword: coconut ladoo, ladoo
Servings: 14 ladoo
Author: Anjana Chaturvedi

Ingredients

  • 1 cup Condensed Milk
  • 2 cup Coconut, Dessicated 1/4 cup for rolling
  • 1/3 tsp Cardamom Powder / Elaichi Powder
  • 1 tbsp Milk Powder / Doodh Ka Powder (optional)
  • 1 tsp Clarified Butter / Desi Ghee
  • 2 Tbsp Cashew Nuts / Kaju chopped

Instructions

  • Add ghee in a non stick pan (to grease the pan )
  • Add coconut,condensed milk ,cashew nuts and cardamom powder in the pan and mix
  • Cook on slow flame for about 2-3 minutes
  • Remove from the heat and let it come to room temperature
  • Spread 1/4 cup desiccated coconut in a plate.
  • Make small balls of coconut and roll them in the dry coconut.
  • Serve the ladoos in paper cups and enjoy.

Notes

Shelf life- 4-5 days at room temerature

Filed Under: Desserts /Sweet dishes /Mithai Tagged With: coconut, festival, Indian, ladoo, Mithai, rakhshabandhan, sweet

« Carrot Sambharo,Stir fried Cabbage and Carrots
Puli Milagai Recipe ,Chili Pickle with Tamarind and Jaggary »

Comments

  1. Anjanidevi says

    2015-09-01 at

    It’s very easy to make n healthy too … Thank you

2.67 from 3 votes (3 ratings without comment)

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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