Coconut Laddoos
Updated May 1, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups/480 grams lightly packed unsweetened finely grated frozen (thawed) coconut, or grated fresh coconut
- 4cups/804 grams granulated sugar
- ¼teaspoon ground cardamom (optional)
Nutritional analysis per serving (16 servings)
301 calories; 10 grams fat; 9 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 55 grams carbohydrates; 3 grams dietary fiber; 52 grams sugars; 1 gram protein; 7 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the coconut and sugar in a large, heavy-bottomed pot or Dutch oven and mix well. Cook on medium-low heat, stirring frequently and scraping the side and bottom of the pot, until the sugar has melted and starts to bubble, about 15 minutes.
- Step 2
Remove from the heat and stir in the cardamom, if using, until incorporated. Let cool slightly, undisturbed, until the mixture forms a very slight crust on the surface but is still somewhat moist and sticky underneath, 20 to 25 minutes.
- Step 3
Using your hands, form the mixture into 2-inch balls (you can make smaller balls if you prefer). Let cool until the laddoos are firm, 10 to 15 minutes. Serve the coconut laddoos immediately or store in an airtight container for up to 3 days.
Private Notes
Comments
We made ours with sweetened condensed milk instead of sugar. You still have to warm it through in a skillet. You can also add pistachios to the mix. Delicious
Made these using frozen shredded coconut, which came out like a sort of sticky hash at first. We spread it out on parchment and left it to harden overnight, then blended it with a dash of soy creamer and mixed in ground almonds and pistachios, plus lots more fresh cardamom. Rolled them into delicious ladoos, thanks to troubleshooting with an Indian mom!
We make ours with sweetened condensed milk instead of sugar. Add pistachios if you have any available. Delicious
Priya, Jayasri, HELP! All I made was a mess…and I’m an accomplished home cook. The sugar bubbled but never totally melted with the coconut in pot as one does for other candy recipes. Definitely nothing like your Indian-ish cookbook or other online recipes that turn out nicely. I finely grated fresh coconut and used a “natural” granulated sugar that is slightly golden, which I assumed would add a bit of jaggery-like complexity. Perhaps traditional white sugar would have performed better?
Like others, disaster. At medium low for 15 minutes, I had a pot of sugar and coconut. But the recipe said cook until the sugar melts and bubbles, so I used that as my guide. 20 or 25 minutes later, the sugar finally melted but by then the coconut was incinerated. After 25 minutes of cooling it was down to 180 degrees so I waited longer, knowing it was ruined. By the time it finally cooled, it was concrete. Maybe will try another time with condensed milk, like others have suggested. Sigh.
This was a disaster. The end result is a large puddle of coconut in sugar syrup. There is nothing to form from a liquid with coconut in it. The good news is that it tastes good so I suppose it could be used as a coconut sauce.
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