Coconut Almond Ladoo (Quick No-Bake Diwali Sweet)

These coconut almond ladoos are soft, nutty and come together in just a few minutes, with no baking and no fuss. Almond flour, desiccated coconut, condensed milk and a touch of cardamom are all you need.

They were Episode 1 of my Diwali Delights series last year. So easy, so simple, yet so festive! They make a lovely Diwali gift or prasad, and they are a hit with both kids and adults.

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Why you’ll love these ladoos

• Just 4 ingredients, plus a little ghee for your hands.
• Ready in minutes: roast, mix, roll and let them set.
• No baking, no fuss.
• Perfect as a Diwali gift or prasad.

My tips

• Roast on low heat. Stir all the time until you smell that nutty aroma.
• Cook just until it comes together. 2–3 minutes after adding the condensed milk is enough.
• Grease your hands with ghee so the mixture doesn’t stick while rolling.
• Let them sit for an hour before serving or packing.
• Use paper liners to make them look pretty in a gift box.

Coconut Almond Ladoo

Soft, nutty coconut almond ladoos made with almond flour, desiccated coconut and condensed milk. A quick, no-bake Diwali sweet ready in minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 minutes mins

Setting 1 hour hr

Total Time 1 hour hr 18 minutes mins

Servings: 18 ladoos

Course: Dessert

Cuisine: Indian

Ingredients Method Video Notes

Ingredients

  

• 1 cup almond flour about 100 g
• 1 cup desiccated coconut about 80 g, plus extra for coating
• 1/2 can sweetened condensed milk about 200 g, half a 400 g can
• 1/2 teaspoon cardamom powder
• ghee to grease your hands

Method

 

1. In a non-stick pan on low heat, roast the almond flour and desiccated coconut for a few minutes, stirring all the time, until you can smell that nutty aroma.
2. Add the condensed milk and mix it all together. Keep stirring for 2–3 minutes until everything comes together.
3. Add the cardamom powder and mix well. Once the mixture thickens and pulls away from the pan, take it off the heat and let it cool for a few minutes.
4. Grease your hands with ghee, roll the mixture into small balls and coat each one in desiccated coconut. Place them in small paper liners.
5. Let the ladoos sit for an hour, then enjoy.

Video

Notes

Makes 18–20 small ladoos, depending on the size you roll them.

Keep the heat low while roasting so the almond flour and coconut don't burn.

Store in an airtight box.

Related Recipes You’ll Love

• Coconut Ladoo with Condensed Milk — the classic coconut version.
• Mawa and Kaju Ladoo with Gulkand Centre — with a sweet surprise inside.
• 3-Ingredient Chocolate Coconut Balls — coconut ladoos dressed up in chocolate.

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