Coconut laddu is one of the easiest and quickest-to-make sweets, especially when unexpected guests arrive or if you want to treat someone. I learned this recipe from my neighbors, who share the same passion for cooking as I do. When we visit her place for evening tea, she serves us these delicious sweets with cardamom tea. My son is such a fan that he wants to eat them all on his own.

Last night, after dinner and doing dishes, I had a strong urge for something sweet. Scanning my pantry, I found coconut and I decided to make coconut laddu’s. It took 15 minutes to make. I garnished them with coconut and pistachio to enhance the look and taste. If you are making these for a festive occasion, you can add some chopped dry nuts in them.

Try these out. You will surely be surprised by the taste.

Ingredients:

  • Desiccated coconut – 1 cup
  • Milk Powder – 3 tablespoons
  • Condense Milk – 90 gms
  • Nuts (Pistachio) & Desiccated Coconut – For Garnish
  • Preparation time : 15 Minutes
  • Cooking time : None
  • Number of servings (yield) : 10 - 12 Laddus

Instructions:

  • In a pan, add a tablespoon of ghee and a pinch of crushed cardamom, roast the desiccated coconut for a minute on low flame. Don’t burn or change the color of the coconut.
  • Then in a bowl, mix the roasted desiccated coconut, milk powder and condense milk together.
  • The mixture will turn into a soft dough.
  • Let the mixture rest for half an hour in the fridge.
  • Grease your hands and make small laddu’s.
  • Roll the laddu’s in desiccated coconut and garnish with pistachio or any nuts.
  • Store them in the fridge in an air tight container.

Fatima Ali

I am trained to be an IT professional. I served National University of Sciences and Technology (NUST) for six years after graduating from the same university. As long as I can remember, cooking good food has been my passion and it makes me happy. My cooking lessons were a bit unusual though. Back in the day when digital did not mean much, my father would record cooking shows (knorr ka kitchen, kaukab khuwaja and Zee Khana Khazana – Chef Sanjeev Kapoor) for me to watch endless times later on, before trying the recipes out. I would make brownies and cold cake almost every day while my mother was asleep. This was my way of surprising her every evening. My mother cooks amazing food too and I have tried many of the recipes written in her recipe book. I draw inspiration from a number of chefs from televised cooking shows such as Late Chef Farah, Chef Rahat, Chef Mehboob, BBC Food, Masala TV, Chef Shai, Chef Sharmeen, Master Chef Australia and my ultimate favorite Chef Shireen Anwer. I would not be as good a cook I am now without passive guidance from each one of these.