Coconut Ladoo – Kopra Pak

coconut ladoo - milk fudge

Any good Indian will celebrate Diwali, or any occasion with really a lot of food, and little ladoos and mithai are often the best part of it. They’re wonderful to share and feel particularly special as they’re not something you (should) have very often. One of my favourite Indian sweets to make is coconut ladoo, they’re ridiculously simple and everyone loves them. You can even dip them in chocolate if you wish!

In about 45 minutes you can have these sweet cardamom-scented ladoos ready for your guests (or yourself). I took mine into the office for Diwali and they went down a storm.

This recipe is from Meera Sodha’s debut cookbook, Made in India, and you can also find it on her website.

Coconut ladoo

Makes approx 20-25 walnut-sized ladoo

1 x 397g tin of condensed milk
250g desiccated coconut
seeds from 6 cardamom pods, ground up

In a large, heavy saucepan heat the condensed milk until it is gently simmering, stir often to stop it sticking.

Add in 200g of coconut, reserving 50g to coat the ladoos. Stir in and then continue to cook on a low heat, stirring continuously until it forms a thick dough. After 5 minutes take a little piece of the mixture off with a spoon, once cool test it to see if it rolls into a ball. If it does, your mix is ready.

Cool in a large bowl for 15 minutes, or until you can handle it. Shape into walnut sized balls and then roll in the coconut mixture. Serve immediately, they’re lovely warm, or store in an airtight container in the fridge for up to one week.

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