Equipment
Ingredients
Ladoo Base
- 170 g unsweetened fine desiccated coconut
- 200 g sweetened condensed milk
- 2 g green cardamom powder
Coating and Shaping
- 30 g unsweetened fine desiccated coconut
- 5 g ghee, melted
Nutrition (per serving)
Method
Measure out and reserve 30g of desiccated coconut onto a shallow plate. Set this aside to be used later for the final coating.
Place a non-stick pan over low heat (surface temperature around 120°C/250°F). Add the 170g of desiccated coconut and dry roast gently to release its natural oils. Stir continuously to ensure it warms evenly without turning brown.
Pour the sweetened condensed milk directly into the pan with the warmed coconut. Stir vigorously to combine the ingredients into a uniform, wet mixture.
Continue cooking the mixture on low heat (120°C/250°F). Sprinkle in the cardamom powder. Stir constantly as the heat gently cooks the condensed milk. Remove from heat as soon as the mixture thickens and pulls away from the sides of the pan.
Transfer the hot coconut mixture to a mixing bowl. Allow it to rest and cool slightly until it is warm enough to safely handle with bare hands.
Lightly grease your palms with a small drop of melted ghee. Pinch off approximately 30g portions of the warm mixture and roll them firmly between your palms to form tightly packed, smooth spheres.
Drop each shaped ball into the reserved plate of dry desiccated coconut. Roll it around until the exterior is completely and evenly coated. Place the finished sweets on a platter to set completely at room temperature.
Chef's Notes
- Select fine, unsweetened desiccated coconut rather than larger sweetened flakes to ensure a smooth, authentic texture and optimal binding.
- Constant stirring is critical when toasting the coconut. It contains natural oils that can scorch very rapidly in dry heat, resulting in an unpleasant bitter flavor.
- Shape the ladoos while the mixture is still quite warm. If it cools down entirely, the sugars in the condensed milk will set, making the dough brittle and prone to cracking during rolling.
- For an elevated presentation and textural contrast, press a lightly roasted almond or cashew half into the center of each portion before rolling it into a final sphere.
Storage
Refrigerator: 1 week — Store in an airtight container to prevent the coconut from drying out.
Freezer: 1 month — Thaw overnight in the refrigerator before consuming.
Reheating: Bring to room temperature for 15 minutes before serving for the best texture.
