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
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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.
Nisha says
Moms are clever, arent they ? They can turn around any situation. This is an amazing recipe and I can imagine how tasty these ladoos must be.
Priya Srinivasan - I Camp in My Kitchen says
Wow jagruti that is an amazing ladoo with basundiw, I m definitely trying this as I usually have some leftover next day. Can imagine the flavors of the thick rabri and coconut! Stunning ladoos
Pavani says
Wow, look the colour of ladoos.they are so irresistible and I am drooling over it.
Sasmita says
Love the whole combo here... Keshar, pista, coconut all are so so delicious. Perfect melt-in-mouth ladoos
Poonam Bachhav says
The ladoos look perfect festive treats Jagruti ! Great way of using leftover rabri.
Archana says
Omg!!!! I love these loodoos. Such a lovely yet simple ladoo. Mum's the best.
Sujata Roy says
Wow Jagruti what a drool worthy share. Laddu with leftover rabri sounds super tempting. Always love your presentation and click. Awesome share.
Soma Mukherjee says
Wow that’s a great way to make these tempting and luscious laddoos with doodh pak , I am sure it would taste very rich and moist, just perfect for the coming festivities.
jayashree says
This looks so good and made good use of left over rabri. Nice one for nine days of navratri.
spoonsofflavor says
Keshar, pista, nariyal rabri Ladoo... the ingredients itself can say the deliciousness of these ladoos. Perfect for this navratri. Love these simple yet melt-in-mouth ladoos recipe☺
Shobha says
Delicious laddoos .. perfect festive recipe. Nice way of using the left over rabri too.
mildly indian says
I am so sure all the goddesses of India will be so pleased if they receive this platter. Love love the recipe and the photography
code2cook says
This is amazing use of leftoever rabri. Kesar pista sweet looks so festive. A great recipe for Navratri Fasting. Their texture came so perfect to hold the round shape.
code2cook says
This is amazing use of leftoever rabri. Kesar pista sweet looks so festive. A great recipe for Navratri Fasting. Their texture came so perfect to hold the round shape.
code2cook says
This is amazing use of leftoever rabri. Kesar pista sweet looks so festive. A great recipe for Navratri Fasting. Their texture came so perfect to hold the round shape.