Homemade coconut laddus made with desiccated coconut, milk, sugar, dried milk powder, butter, and optional cardamom. The mixture is gently cooked into a soft dough, cooled slightly, and shaped into small round laddus for a simple traditional sweet.
- Serves: 12 People
- Prep Time: 10 minutes
- Cooking: 15 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 200 grams Desiccated coconut
- 20 grams Butter
- 300 ml Milk
- 180 grams Sugar
- 100 grams Dried milk powder
- 0.5 teaspoon Cardamom powder
- 1 teaspoon Butter, for greasing hands
For Dressing
Nutritional Information
-
Calories
235 kcal -
Fat
11 g -
Carbohydrates
30 g -
Protein
5 g -
Fiber
3 g -
Sugar
25 g -
Sodium
75 mg
Procedure
-
2 minutesMark As Complete
Melt the Butter
Place a large pan over medium-low heat and add the butter. Allow it to melt gently without letting it become too hot or brown. Keep the heat controlled because the coconut can release its natural oil if it is roasted at a high temperature.
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3 minutesMark As Complete
Lightly Roast the Coconut
Add the desiccated coconut to the melted butter and stir continuously over low heat. Roast the coconut gently until its colour changes slightly and it becomes lightly toasted. Do not cook it over high heat, as this can cause the coconut to release too much of its natural oil.
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2 minutesMark As Complete
Add the Milk
Pour the milk into the lightly roasted coconut while keeping the heat very low. Stir thoroughly to combine the coconut, butter, and milk into an even mixture. Continue stirring for about a minute or until the milk has mostly evaporated and the mixture begins to thicken.
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3 minutesMark As Complete
Add the Sugar
Add the sugar to the coconut mixture and stir well over low heat. As the sugar melts, it will release moisture and make the mixture softer and more cohesive. Continue cooking and stirring until the mixture thickens and starts to come together like a soft dough.
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3 minutesMark As Complete
Mix in the Milk Powder
Add the dried milk powder to the thickened coconut mixture and mix thoroughly. Keep the heat very low and stir continuously so the mixture does not catch on the bottom of the pan. Continue cooking until the milk powder is fully incorporated and the mixture forms a soft dough.
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1 minuteMark As Complete
Add the Cardamom
Add the optional cardamom powder to the coconut mixture and stir thoroughly to distribute its flavour. Continue mixing until the dough is smooth and holds together easily. Once the mixture has formed into a cohesive dough, turn off the heat.
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5 minutesMark As Complete
Cool the Mixture
Remove the pan from the heat and allow the coconut mixture to cool for a few minutes until it is comfortable enough to handle. The mixture should remain soft and pliable while cooling. Do not let it cool completely, as slightly warm dough is easier to shape into laddus.
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10 minutesMark As Complete
Shape the Laddus
Lightly grease your hands with a little butter to prevent the mixture from sticking. Take roughly a tablespoon of the coconut dough and roll it firmly between your palms until it forms a smooth round ball. Repeat with the remaining mixture, keeping the laddus approximately the same size and placing them on a serving plate.
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5 minutesMark As Complete
Serve
Arrange the finished coconut laddus neatly on a serving plate and allow them to finish cooling before serving. The laddus should hold their round shape while remaining soft and tender in the centre. Serve them at room temperature as a homemade sweet or festive treat.
