These Kesar Pista Coconut Ladoo are so easy to make at home with condensed milk. They have a divine melt in the mouth finish and are not dry. Perfect for Diwali, Navratri and other occasions.
Coconut ladoo have to be one of my favourite Indian sweets! The delicate, fresh flavours are out of this world, making them perfect for Indian festivals and special occasion.
In this version, I've added saffron threads and pistachio pieces to create the winning kesar pista combination.
To make the ladoo, simply toast the coconut flour until aromatic but not browned, then cook with the condensed milk and flavourings. Shape into balls and serve!
Using condensed milk means you do not have to worry too much about consistency of the mixture.
If you want to make plain ladoo, you can simply leave out the saffron and pistachio.
I much prefer to cook my coconut ladoo rather than make the instant version.
If you love coconut based indian desserts, you need to try this coconut barfi.
You're bound to find a dessert you like in this selection of Indian Milk Sweets.
Ingredients notes
Desiccated coconut - to get super soft coconut ladoo, I recommend using fine desiccated coconut or even coconut flour. If you can only find thicker varieties, you will need to increase the ratio of milk to coconut to achieve a similar result. Alternatively, you can whizz the coconut in a spice grinder to get finer pieces.
Condensed milk - use the full fat version. It is also known as milk maid.
Whole milk - to loosen the mixture and keep the texture soft.
Saffron - adds colour and flavour.
Pistachio - the pistachio should be finely chopped or coarsely ground. Finely ground will change the colour of the ladoos.
Cardamom powder - adds flavour.
Ghee - prevents the ladoo from becoming too sticky.
Note - I do not use extra sugar in my ladoos, however you may want to add some based on your sweetness.
Storage
Coconut ladoo can be stored at room temperature for up to 1 week in an airtight container. I do not store my ladoos in the refrigerator.
Other Ladoo Recipes
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
Coconut Ladoo with Condensed Milk
Ingredients
- 1.5 cup coconut flour or desiccated coconut
- 1 cup condensed milk
- 1 cup whole milk
- 0.25 cup pistachio finely chopped
- 3 tablespoon ghee
- 0.5 teaspoon cardamom powder
- 1 teaspoon saffron
Garnishing (optional)
- 0.25 cup desiccated coconut lightly dry roasted
- 1 tablespoon pistachio ground or finely chopped
- 0.5 tablespoon saffron
Instructions
- In a heavy bottomed pan, gently toast the coconut on low heat until fragrant. Do not brown the coconut but retain the white colour. Stir constantly.
- Once toasted, pour in the condensed milk, milk, pistachio, saffron and ghee. Ensure to keep the heat low whilst you do this.
- Mix well. If the mixture appears dry, add more milk.
- Cook until the mixture thickens and leaves the sides of the pan. Keep the heat medium low and stir continuously.
- Transfer the mixture to a plate and allow to cool until easy to touch.
- Meanwhile, in a bowl, mix together desiccated coconut, pistachio and saffron to make the garnishing.
- Roll the ladoo mixture into equal sized balls.
- Coat each ladoo in the garnishing mix.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in October 2015.
My Culinary Journey says
What a wonderful way to make these tempting laddoos with doodh pak. These are just perfect for any occasion or no occasion.