Soft, fragrant and rolled in coconut, these ladoos bring together the comforting flavour of a festive classic with a simple Zeroh twist. They need just a handful of ingredients and no complicated shaping—just cook, cool and roll.
Ingredients
Makes: 12–14 ladoos
2 cups freshly grated coconut, plus ½ cup for coating
½ cup full-fat milk
4–5 tbsp Zeroh Sugar, or according to taste
¼ tsp cardamom powder
1 tbsp chopped cashews, optional
1 tsp ghee, for greasing your hands
How to Make Coconut Ladoo
Cook the coconut
Add the grated coconut and milk to a heavy-bottomed pan. Cook over low to medium heat, stirring regularly, until the coconut softens and most of the milk is absorbed. This usually takes around 8–10 minutes.
Keep the heat moderate and scrape the bottom of the pan so the mixture doesn't catch.
Add the sweetness
Add 4 tbsp Zeroh and mix well. Continue cooking over low heat, stirring frequently, until the mixture looks moist but holds together when pressed. It should not be runny, but don't cook it until completely dry either—the ladoos will firm up as they cool.
Taste and add the remaining Zeroh if you prefer a sweeter ladoo. Stir in the cardamom powder and chopped cashews, if using.
Cool and shape
Transfer the mixture to a plate and let it cool until comfortable to handle. Lightly grease your palms with ghee, take a small portion and roll it into a smooth ball.
Spread the remaining grated coconut on a plate and roll each ladoo in it until coated. Press gently so the coconut sticks.
Let the ladoos rest for 15–20 minutes before serving.
Tips for Soft, Tasty Ladoos
- Fresh coconut gives the softest texture. If using desiccated coconut, add a little extra milk as needed.
- Keep the heat low after adding Zeroh and stir often to prevent sticking.
- If the mixture feels too loose to shape, return it to the pan and cook for another minute or two. If it feels dry, mix in a splash of warm milk.
- Let the mixture cool before shaping; it will be easier to handle and less sticky.
- For a festive variation, add a few chopped pistachios or a pinch of saffron.
How to Store Coconut Ladoo
Store the ladoos in an airtight container in the refrigerator and enjoy within 2–3 days. Let them sit at room temperature for a few minutes before serving for a softer bite.
Coconut, cardamom and a little festive magic—rolled into one very snackable ladoo. Make a batch for celebrations, or keep a few chilled for whenever the sweet tooth calls.
