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Craving something sweet but short on time? These 2-ingredient Coconut Laddus are the ultimate quick fix! Made with rich condensed milk and nutty desiccated coconut, this classic Indian sweet comes together in just 15 minutes. Soft, chewy, and perfectly sweet, they are the ideal treat for festivals, sudden sweet cravings, or your next celebration!
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Heat a non-stick pan on low flame. Add ghee and desiccated coconut. Roast gently for 1–2 minutes until fragrant, without changing color.
Pour in condensed milk. Add cardamom powder if desired.
Keep the flame low and mix continuously. Cook for about 3–5 minutes until the mixture thickens, starts leaving the sides of the pan, and holds together like a soft dough.
Turn off the stove and transfer the mixture to a plate. Let it cool down for a few minutes until warm enough to handle.
Grease your palms with ghee. Take small portions of the warm mixture and roll them between your palms to form smooth, round balls.
Roll each laddu in the extra desiccated coconut until evenly coated.
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Shape the laddus while the mixture is still warm to prevent it from becoming dry and hard to roll.
How should I store the coconut laddus?
You can serve them immediately, or store them in an airtight container. They stay fresh at room temperature for 2–3 days and in the refrigerator for up to a week.
Can I skip the cardamom powder?
Yes, the cardamom powder is optional and can be skipped if you prefer.
What if the mixture becomes too dry to roll?
Ensure to shape the laddus while the mixture is still warm. If it cools down completely, it becomes dry and hard to roll.
