By Aditi
January 28, 2026
Coconut ladoos are one of the easiest Indian mithais you can make at home. They can be made using minimal ingredients such as grated coconut, milk, and no chopped nuts. They are soft, lightly sweet and perfect for festivities, sudden cravings or last-minute additions to any get-together.
2 cups freshly grated coconut ¾ cup condensed milk 1 tsp ghee ½ tsp cardamom powder 2 tbsp chopped cashews or almonds 2 tbsp desiccated coconut (for rolling)
In a pan, heat ghee, and add grated coconut to it. Sauté it gently for 2–3 minutes until it turns fragrant but does not brown.
Lower the flame and add condensed milk, and mix it continuously so the coconut absorbs it evenly and the mixture binds together without sticking.
To this mixture, add cardamom powder, chopped nuts and stir everything nicely.
Keep the flame low until the mixture begins to thicken and leaves the sides of the pan. It should feel firm enough to shape the ladoos without being dry.
Take the pan off the stove and let the mixture cool down a bit. Grease your palms lightly with ghee and begin shaping small ladoos while the mixture is still warm.
Roll each ladoo in desiccated coconut, and let them set for a few minutes. Serve fresh, or store and refrigerate for later use.