Instant Coconut ladoo Recipe with step by step photo - Instant coconut ladoo is a quick and elegant dessert recipe, which is prepared with few ingredients. This is the easiest Diwali recipes made within 15 minutes.

Instant Coconut Ladoo Recipe with step by step photo - Instant coconut ladoo is a quick and elegant dessert recipe, which is prepared with few ingredients. This is the easiest Diwali recipes made within 15 minutes. These soft white Ladoos are such a delight that just melts in mouth, and with a taste that no one can resist. It’s very simple and easy dessert to prepare for any festive occasion. I used desiccated coconut here, you can use fresh coconut.

Preparation Time: 5 Minutes
Cooking Time: 10 Minutes
Serves: 4
Makes: 15 Ladoos
Author: Jyoti Singh

Ingredients:

• Coconut (freshly grated or frozen or desiccated) – 1 1/2 cup + 3-4 tbsp for rolling
• Ghee - 1 tbsp + greasing palm
• Sweetened Condensed Milk - 3/4cup
• Cardamom powder - 1/2 tsp

Method:

1. Heat 1 tbsp ghee in a heavy bottomed pan over low flame, add grated coconut and roast for a minute.

2. Add condensed milk and keeps stirring using spatula scrubbing the bottom and sides of the pan, otherwise the mixture sticks to the bottom quickly.

3. Keep mixing until all the moisture is absorbed and coconut is thick and creamy consistency, it will take 3-5 minutes.

4. Add cardamom powder to the coconut, mix well. Turn off the heat.

5. Transfer into a plate. Let it cool down for 5 minutes.

6. To make the ladoo, Grease your palm with ghee and take 2 tablespoons of coconut mixture into your palm. Gently press to form a smooth, round ball.

7. Roll these ladoos well in the dry desiccated coconut which was kept aside.

8. Ladoos are ready, serve immediately or you can refrigerate them for about two weeks.



Instant Coconut Ladoo Recipe with step by step photo:

1. Heat 1 tbsp ghee in a heavy bottomed pan over low flame.

2. Add grated coconut and roast for a minute.

3. Add condensed milk and keeps stirring using spatula scrubbing the bottom and sides of the pan, otherwise the mixture sticks to the bottom quickly.

4. Add cardamom powder to the coconut, mix well. Turn off the heat.

5. Transfer into a plate. Let it cool down for 5 minutes.

6. To make the ladoo, Grease your palm with ghee and take 2 tablespoons of coconut mixture into your palm. Gently press to form a smooth, round ball.

7. Roll these ladoos well in the dry desiccated coconut which was kept aside. 

8. Ladoos are ready.

9.  Serve immediately or you can refrigerate them for about two weeks.