Coconut Almond Ladoo
User Reviews
5
Coconut Almond Ladoo
Description
This Coconut Almond Ladoo recipe starts by lightly roasting shredded coconut and almond flour to enhance their nutty flavor. Mixing in sweetened condensed milk binds the ingredients as it cooks briefly to thicken the mixture. A touch of cardamom powder adds a subtle fragrant note typical of many Indian sweets. The mixture is cooled until warm enough to handle, then rolled into bite-sized balls and coated with additional desiccated coconut for texture and appearance.
The ladoos have a smooth and pliable consistency that holds shape well but remains tender. They lend a creamy sweetness balanced by the coconut and almond flavors. Rolling with ghee ensures the mixture doesn’t stick to hands.
These ladoos can be stored in an airtight container in the refrigerator for up to a week, and should be brought to room temperature before serving. If almond flour is unavailable, grinding whole almonds finely is a good substitute. A variation is to omit almond flour and double the coconut for a simpler coconut-only ladoo.
Ingredients
- 1 cup desiccated coconut dry shredded
- 1 cup almond flour
- 1/2 can sweetened condensed milk (7 oz)
- 1/2 teaspoon cardamom powder optional, aka Elaichi
For Rolling:
- 2 tablespoon desiccated coconut for rolling
- 1 teaspoon ghee for greasing hands
Instructions
- Heat a pan on medium-low flame, and add desiccated coconut and almond flour. Roast for 2-3 minutes on low heat until you get a nutty aroma.
- Add the condensed milk and mix it well with the almond and coconut mixture. Let it cook for 2-3 minutes while stirring continuously until it comes together.
- Now add the cardamom powder and mix again. The mixture should be thick such that you can roll in your hands.
- Take the pan off the flame and let the mixture cool for 3-4 minutes. We want the mixture to be warm at a temperature you can take in your hand.In another plate, take some desiccated coconut to roll the ladoos.
- Grease your hands with ghee or oil. Take a small amount of mixture in your hands and roll it like a ball using both hands. Roll the ball over the desiccated coconut kept aside for rolling.
- Keep them at room temperature for about an hour and enjoy!
Notes
- Store ladoos in an airtight container in the refrigerator for up to seven days.
- If stored chilled, remove ladoos about 30 minutes before serving to bring to room temperature.
- Almond flour can be substituted by grinding whole almonds finely to a powder.
- For a coconut-only variation, omit almond flour and increase desiccated coconut to 2 cups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 8.9g | 3% |
| Protein | 1.3g | 3% |
| Fat | 6.1g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 5mg | 2% |
| Sodium | 17mg | 1% |
| Potassium | 26mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7.8g | 16% |
| Calcium | 30mg | 3% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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