It’s no secret that I love anything that includes coconut. That’s why these Coconut Laddus are truly a joy to make. They only take about 30 minutes to whip up and look so beautiful on any special dessert platter. Some fun variations you could make is including chopped up nuts or dried fruits to the mix. You can also roll this in ground pistachios or drizzle chocolate on top. That’s what I love about simple recipes like this. You can easily turn them into a thousand variations.
Growing up, we usually had some type of sweet around the house like these Coconut Laddus. It’d either be something Indian, something American, or something in between. My favorite recipes were the ones that required us to all come together. In the case of laddu making, one of us would mix everything together while the other would roll it up. That’s when I learned cooking didn’t always have to be a solo act. I sometimes still have to learn that it’s ok to let people into your madness 😊
What’s a dessert or recipe that you love making with others?
Check out my other favorite Indian-inspired dessert recipes like my Kerala Semiya Payasam, Jaggery Ginger Open Apple Pie, or Fig & Coconut Milk Bread Pudding.
If you end up making my Coconut Laddus recipe, tag me @thefamiliarkitchen on instagram. I’d LOVE to see how it turns out for you and answer any questions you might have!
This recipe originally appeared on Brown Girl Magazine as part of my Independence Day story for them.
- Grated Coconut, 2 cups
- Fine Sooji, ½ cup
- Sugar, ¾ cup
- Coconut Milk, 1 cup
- Green Cardamom, 10-12 pods, ground
- Ground Ginger Powder, 1 tbsp
- Salt, 1/8 tsp
- Ghee, 1 tsp
- Desiccated Coconut, ½ (for rolling)
Make the laddu mix.
- In a heavy skillet on low heat, add all ingredients except for the ghee and desiccated coconut. Continuously mix the ingredients together for about 8-10 minutes or until the mixture comes together. It will look thick and easily pull away from the pan once it’s ready. I like to use a flat silicone spatula to flatten/smear the mixture on the pan to ensure the moisture cooks out; it makes everything hold together when there is less moisture.
Roll and set.
- Now remove the pan from heat and let the mixture cool. Once it is cool enough to pick up and roll, add the ghee to your hands and roll into about 1 ½” diameter balls. Roll the balls in desiccated coconut and then transfer to a plate so they set. Once they dry, refrigerate in an airtight container for up to 4-5 days. Done!
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