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Coconut ladoo recipe

Coconut ladoo recipe

70 ratings

Vaisakhi, or Baisakhi, is a festival to celebrate the Sikh New Year. Sweeten up your celebrations with these coconut ladoo - traditional Indian sweet balls made from coconut, cardamon and condensed milk. See method

  • Makes 18
  • 20 mins, plus cooling
  • 113 calories / serving
  • Vegetarian
  • Gluten-free


  • 125g desiccated coconut, plus 25g extra to coat
  • 250ml condensed milk
  • 5 cardamon pods, seeds removed and crushed
  • Pistachio halves or toasted almond flakes, to garnish

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    5g 27%
  • Sugars

    9g 10%
  • Salt

    0g 1%

of the reference intake
Carbohydrate 8.9g Protein 2.1g Fibre 0.3g


  1. Put the 125g desiccated coconut, condensed milk and crushed cardamon into a medium heavy-based saucepan and place over a medium heat. Cook, stirring, for around 4-5 mins, until the mixture has stiffened up into one cohesive mass, and is very hard to stir. It should still look moist, so don't cook it for too long after this happens.
  2. Once the mixture is stiff, remove from the heat and allow to cool until warm. Using your hands and not touching it too much, gently break off pieces and roll them into roughly 18 x 20g balls. Shake the extra 25g of coconut out onto a place and roll the balls in the coconut, then press a pistachio or flaked almond into the top and allow to cool completely.

Tip: If you like, stir through 30g finely chopped pistachios with the coconut and condensed milk, or flavour the ladoo with a few drops of rose water.

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