Coconut Ladoo with Almonds

Coconut Ladoos with Just 4 Ingredients


Now, who doesn’t love a fatafat sweet? I totes do! Coconut Ladoos with Just 4 Ingredients gets all the heart eyes.

This super quick coconut ladoo is bombdiggity and I say so for a very solid reason. All of just 4 ingredients, hella yummy and literally no prep work, it gets done in less than 20 minutes! Can’t really go wrong with that combination.

This was the first sweet I made in Sydney upon arriving here; it is a special memory because this brand spanking new wife was all about wowing her husband with treats. As you can all reasonably guess, it was a huge hit. So much so that he requested I make more and pack some for his colleagues too! You know what they say about proof and pudding. J

Coconut Ladoos with Just 4 Ingredients is making an appearance in this year’s Deepavali menu. Here’s the ridiculously easy sweet for Deepavali or any festival. Also, festivals are just an excuse to have a sweet something, make this when you’re craving a quick sweet fix.

Enjoy Indian cuisine? Check these recipes out:

Lasooni Paneer Curry

Lemon Dal

Chutney Channa Pulao

Aloo Methi

Here’s how you can make Coconut Ladoos with Just 4 Ingredients:


Yields: 15 to 20 pieces


  • Desiccated coconut – 1 cup + ¼ cup for coating
  • Condensed milk – 250ml
  • Almonds – ¼ cup (chopped or slivered)
  • Ghee – 2 tbsp.



  1. Heat one tablespoon of ghee in a pan.
  2. Roast desiccated coconut in slow flame until slightly browned. Make sure the coconut doesn’t get too burnt or brown.
  3. Transfer to a plate.
  4. In the same pan, add a tablespoon of ghee.
  5. Roast almonds until golden brown.
  6. Pour the condensed milk and let it bubble on the sides.
  7. Slowly add the roasted desiccated coconut to the bubbling condensed milk and keep stirring simultaneously.
  8. In low flame, keep stirring the mixture until it thickens.
  9. Turn off the stove when the mixture leaves the sides of the pan.
  10. Allow it cool.
  11. Leave the reserved desiccated coconut in a plate.
  12. Grease your palms with some ghee.
  13. Start making the ladoos by rolling the cooled mixture into little balls.
  14. Roll and coat each ladoo with the desiccated coconut.
  15. Coconut ladoos are now ready to serve.
  16. You could refrigerate and serve later.


  1. The nuts are optional. Add or replace almonds with you pistachio, cashews or any other of your choice,
  2. I am not too fond of the cardamom flavour in many sweets, so I have skipped this one here. You could add crushed or powdered cardamom in the condensed milk while it bubbles.
  3. Add saffron strands to the condensed milk for a rich and luxurious coconut ladoo.
  4. You could use fresh grated coconut in place of the desiccated ones. However, note that this may extend the cooking time.

One Comment

  1. Suresh Ramanathan

    Picture perfect.

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