It's Diwali and that means sweets and desserts are in abundance. Calories don't count from now, through to Thanksgiving and after Christmas, so get in the kitchen and whip up these delicious coconut truffles, also known as laddoo in India. These coconut laddoos take less than thirty minutes to make from start to finish, and only require two main ingredients!
This coconut laddoo recipe couldn't be any more simple. They are essentially made from desiccated coconut and condensed milk. You don't need to fry them, bake them or even cook them. All they require is gentle heat from the gas burner, and that's pretty much it. They are customizable to add whatever flavors you like from almond extract, rose water, vanilla or cocoa powder. I added cardamom powder for subtle flavoring, which works so well with the coconut, but you can get really creative here.
Garnishing these coconut laddoos couldn't be more fun for little hands and big! I separated the coconut mixture into different bowls and added food coloring to make them look extra special. This step is entirely optional and these coconut laddoos work just as great without. I used a combination of powder and gel food coloring - both will work for this recipe, although blending powder requires more elbow grease. Once the color is blended, roll the coconut laddoo mixture into small balls - smaller than the average size of a laddoo (which is like a golf ball), more like the size of traditional English bonbons. Then toss them around in garnishing of choice. I used a combination of fine grated pistachios, crushed rose petals, cacao nibs and more desiccated coconut. Other options are fine grated white chocolate, crushed freeze-dried berries, poppy seeds, or a dusting of cocoa powder.
These yummy coconut laddoos can be stored in an airtight container in the fridge for up to ten days. The coconut laddoos are great to gift to friends or family on Diwali, and truly taste so much better than store bought laddoos. I hope you enjoy them as much as I do!
Prep Time: 10 mins Cook Time: 5 mins Total Time: 30 mins after decorating Yield: around 28 truffles
2/3 cup sweetened condensed milk, or around 85g
2 cup desiccated coconut, or around 180g
1 tablespoon butter or ghee
4 tablespoons milk
1 teaspoon ground cardamom
crushed rose petals
fine grated pistachios
In a pot, melt the butter or ghee on very low heat - the lowest setting on your burner.
Once melted, add the desiccated coconut, stirring continuously for 2-3 minutes. The coconut must not burn or change color, but only release its oil and become fragrant.
Add the condensed milk and stir continuously for around thirty seconds. The mixture will begin to stick.
Add the cardamom powder and the milk and switch off the gas.
Mix until completely homogenous.
Transfer to three separate bowls.
Add a couple of drops, or pinch of food coloring of choice to each of the bowls, and mix until the color has fused.
Grease your hands (with butter or ghee) and roll into small balls.
Prepare your garnishing (desiccated coconut, fine grated pistachios, cacao nibs, crushed rose petals) in separate plates and roll the coconut laddoos around until covered.
Place the coconut laddoos in an airtight container in the fridge to set for an hour before serving.
Going to treat yourself to some coconut laddoos? Pin for later!