Coconut Ladoos are a favorite and the most easy dessert during any occasion. Be it a festival, a party or any potluck.
Coconut is traditionally and widely used in India in a lot of their cooking. Typically coastal and southern parts of India grows and cooks a lot of coconut recipes. The coconut chutney is like a staple. I use a lot of coconut in my curries like the stuffed brinjal or amti etc.
Coconut is called a Kalpavriksha because of a lot of uses of the tree, right from the bark , leaves , coconut shell, coconut water and coconut cream, coconut milk, coconut oil etc. it is extremely versatile and hence the name. Recently due to the vegan recipe hunt I have loved the way coconut is replaced in every other recipes.
Coconut barfi/fudge or ladoos are one of the famous Indian delicacies along with Kalakand. It is either made from dried desiccated coconut or the wet desiccated coconut.
Why dry desiccated coconut
Traditionally these are made with wet coconut , jaggery or sugar and milk. It takes a long time to dissolve the sugar and bring together the coconut and sugar without making it chewy.
But desiccated coconut makes it a super hit and a super quick dessert. This recipe comes together in just 12-15 minutes and with only 2 ingredients. These are the dry desiccated coconut and the condensed milk. Dry desiccated coconut is easily available in any of the super markets. Condensed milk is also versatile and is available in vegan options too.
For this Recipe
For these ladoos I have used dry desiccated coconut, condensed milk and thandai flavour. The flavour can be any of your choice or just plain vanilla. These come together in just 15 minutes and taste just super soft and delicious.
For a perfect fudge
- You need dry but soft desiccated coconut. (not too old and rough)
- One tin of Condensed milk not Evaporated milk
- Medium flame to cook. (high will burn it too fast)
- You can also make them in microwave.
This recipe is our favorite and very healthy.
Coconuts are high in manganese, which help a lot in your bone health. It contains high amounts of calcium, Protein and good carbohydrates and cholesterol.
The festival of Holi is round the corner and making sweets is a tradition in Indian homes. Last week I made and shared the recipe of Thandai powder. These ladoos are an idea from them. I always make plain coconut ladoos. I tried these thandai ladoos last year . But was not blogging at that time. This year thought of sharing this recipe with you all.
Let’s check this super quick recipe
- 1 tbsp ghee/clarified butter for vegan use coconut oil
- 3 cups desiccated coconut
- 1 Tin sweetened condensed milk Vegans cashew milk/coconut condensed milk
- 4 tbsp thandai masala optional for flavouring
- Flavours can be vanilla, cardamom, almond, rose, chocolate or even paan(betel leaf) I used the thandai masala
- Food colouring as per flavour
- Heat 1 tablespoon ghee in a pan.
- Saute desiccated coconut in it on a medium flame for just a light crisp and fresh aroma.
- Add about 2-3 tablespoon milk and stir it again. Milk gives a soft texture to it and helps in binding.
- Add 2-3 tablespoons thandai masala powder and saute again for the aroma. You can use any flouring of your choice. make sure it's not too much of liquid.
- Add 1 tin of condensed milk and stir the mixture well.
- Add a couple of drops of liquid/gel food colour. I used pink food coloring. It's optional. You can use any or none.
- Allow the mixture to cook and thicken until all the liquid comes together and thickens.Once it's thick check with the spatula , try pouring the mix so it should not fall off easily and quickly.
- Once it's thick check with the spatula , try pouring the mix so it should not fall off easily and quickly.
- It falls in a lump and after a few seconds.Now turn off the flame and allow the mix to cool.After its lukewarm try rolling small bite sized balls on your palm by greasing them with ghee.
- Roll the balls on desiccated coconut and serve.
- For Vegan Coconut Fudge/ladoo, the recipe remains the same. Replace ghee or clarified butter with vegan butter or coconut oil and milk with almond milk. Vegan condensed milk in the form of coconut condensed milk or cashew condensed milk or any other Vegan condensed milk (not evaporated milk ) can be used.
- Flavours can be any or none depending on your choice.
For fudge / barfi
- Follow all the steps till switch off the flame.
- Do not cool the mixture.
- Pour the warm mixture in a 8*8 inches pan lined with parchment paper. Press it evenly to flatten it. And allow it to cool in the pan.
- When it’s warm mark the mix with a knife to cut 1*1 inch squares and cool it.
- Upon cooling remove the parchment paper gently holding the fudge. The cut pieces are now ready and can be separated to eat.
Storing coconut ladoos
These ladoos can be stored in an airtight container at room temperature for about 7 days if the weather is cold.
In warm weather conditions it is advised to refrigerate.
Coconut is extremely rich in magnesium, calcium and carbohydrates. It helps in stabilizing blood sugar levels. Coconut improves your immunity and is rich in protein.
Also check our other desserts on the links
- Rice Kheer
- Kalakand / Indian Cheesecake
- Puran Poli
- Caramelized Sweet Potatoes
- Gajar Halwa
If you like and try this recipe do write reviews in the comment section below.
You can also email me at firstname.lastname@example.org
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