Go Back
Coconut almond ladoos in paper liners on a black platter with marigolds and rose petals

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
Cook Time 8 minutes
Setting 1 hour
Total Time 1 hour 18 minutes
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.