Coconut Ladoo with Condensed Milk (Easy Diwali Sweet)

These coconut ladoos are the easiest Diwali sweet ever. Just desiccated coconut, condensed milk, a little milk, ghee and cardamom, and you have soft, melt-in-the-mouth nariyal ladoos in about 30 minutes.

It is as simple as ABC, so anyone can make it, even if you have never tried making mithai at home before.

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Why you’ll love these ladoos

• Only 5 ingredients, and you probably have them all at home.
• No sugar syrup. Condensed milk does the sweetening and binding.
• Ready in about 30 minutes, plus an hour in the fridge.
• Perfect for gifting during Diwali and every festival.

My tips

• Roast on low-medium heat. The coconut should change colour only a little, so keep stirring and don’t turn the heat up.
• Add the milk. It is optional, but it makes the ladoos softer.
• Add the cardamom with the milk. It really brings out the flavour of the ladoos.
• Shape while it is still warm. Let the mixture cool for just 5–7 minutes. If it cools completely, it is hard to roll.
• Chill for an hour. This sets the ladoos to the perfect texture.

How to pack them for Diwali gifting

I love putting each ladoo in my smallest paper muffin liners. They look so much more presentable that way. Then put them in any box: a Tupperware box, a piece of crockery you want to gift, or a disposable box. Cover it, wrap it in gift paper and it is ready. What could be better than a gift made with your own hands, with all your love in it?

Coconut Ladoo (Nariyal Ladoo) with Condensed Milk

Soft, easy coconut ladoos made with just desiccated coconut, condensed milk, milk, ghee and cardamom. Ready in under 30 minutes and perfect for Diwali gifting.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Chilling 1 hour hr

Total Time 1 hour hr 22 minutes mins

Servings: 16 ladoos

Course: Dessert

Cuisine: Indian

Ingredients Method Video Notes

Ingredients

  

• 1 tablespoon ghee
• 2 cups desiccated coconut about 160 g, plus extra for rolling
• 3/4 cup condensed milk about 230 g, store-bought or homemade
• 1/4 cup milk 60 ml
• 1/4 teaspoon cardamom powder

Method

 

1. Heat the ghee in a non-stick pan or kadhai. Once it melts, add the desiccated coconut (keep a little aside for rolling). Roast on low-medium heat for 3–4 minutes, stirring all the time. It should only change colour a little, so don't turn the heat up and burn it.
2. Add the condensed milk and mix well. Keep stirring on low heat until the mixture thickens.
3. Add the milk and cardamom powder and keep stirring until the coconut absorbs all the milk. Then switch off the heat.
4. Move the mixture to another bowl and let it cool for 5–7 minutes. Don't let it cool completely, or it will be hard to shape.
5. Make balls from the mixture and roll each one in desiccated coconut. Make them any size you like.
6. Place the ladoos in small paper muffin liners and refrigerate for about an hour to set. Serve, or pack them as Diwali gifts.

Video

Notes

Makes 16–20 ladoos, depending on the size you roll them.

The milk is optional, but I always add it because it makes the ladoos softer.

Store them in an airtight box in the fridge.

Related Recipes You’ll Love

• Rose Pistachio White Chocolate Fudge — another no-cook sweet made for Diwali gift boxes.
• Quick 3-Ingredient Chocolate Fudge — just as easy, for the chocolate lovers.
• Eggless Rasmalai Tres Leches Cake — a rich festive cake for the big day.

Want more baking magic in your life? Subscribe to my YouTube channel — Deepali Ohri — for new recipes every week. If you make these ladoos, share a picture with me on Instagram @deepaliohri! Also find me on Pinterest | Facebook