In the past, I used to make coconut ladoo’s, also called nariyal ladoo, with condensed milk, which is perfectly sweet, snowy balls. But I wanted to make them a bit healthier, so I decided to add almond flour to them. Well, another reason was I also got a large bag of almond flour from Costco and was looking for multiple ways to add it to Indian sweets. And this one was perfect, just like my chocolate ladoo, as it certainly reduces the guilt of enjoying sweets during festivals. It is always interesting to find similarities between foods made in different countries. These coconut ladoo’s are very similar to the coconut fudge balls called Beijinho de Coco or Brigadeiros, popular in Brazil. Some people also call these Brazilian coconut kisses. If you are new to making Indian sweets (mithai) at home, these coconut ladoo’s are a great recipe to get started with. These Coconut Almond Ladoo’s are a super easy sweet made with just 3 main ingredients and come together in just 20 minutes. So they are perfect to make for Diwali, Navratri, or Ganesh Chaturthi celebrations.
Watch How to Coconut Almond Ladoo
Ingredients
Desiccated Coconut – I used store-bought desiccated coconut (fine variety). It’s easily available in Indian grocery stores. We add this when making the ladoo and also for the final touch to roll the balls. Almond Flour – This will help hold the balls together and also make these ladoo’s healthier. I typically get a large bag of almond flour from Costco. If you don’t have almond flour, you can grind whole almonds to a fine powder. Sweetened Condensed Milk – This is the base of the ladoo’s and what adds the sweetness to the dessert. Cardamom Powder – This is powdered green cardamom. If you have whole green cardamom pods, you can grind them using a spice grinder. Ghee – I prefer to use homemade ghee when making sweets. Store-bought ghee works just as great.
How to make Coconut Almond Flour Ladoo?
Heat a pan on medium-low flame, and add desiccated coconut and almond flour. Roast for 2-3 minutes on low heat until you get a nutty aroma. We don’t want the ingredients to change color much. Add the condensed milk and mix it well with the almond and coconut mixture. Let it cook for 2-3 minutes while stirring continuously until it comes together. Now add the cardamom powder and mix again. The mixture should be thick so that you can roll in your hands.
Take the pan off the flame and let the mixture cool for 3-4 minutes. We want the mixture to be warm at a temperature you can take in your hand. On another plate, take some desiccated coconut to roll the ladoos.
Grease your hands with ghee or oil. Take a small amount of mixture in your hands and roll it like a ball using both hands. Roll the ball over the desiccated coconut kept aside for rolling. Keep them at room temperature for about an hour, and enjoy!
Pro-Tips
Coconut: I used desiccated coconut in this recipe. If you would like to use fresh shredded coconut, then roast it in ghee for 4-5 minutes to remove the moisture. Then, follow the rest of the steps.
Cooking the mixture: Cook the almond flour, coconut, and the mixture on low flame while stirring continuously, as otherwise, it can burn.
Binding the ladoo: In case the mixture gets dry and you are unable to bind the ladoo’s, then add 1-2 tablespoons of milk to form the dough. Then make the ladoo.
Nuts: You can also add finely chopped roasted nuts to the ladoo if you prefer. Or garnish with an almond on top after making the ladoo.
Storing ladoo: These ladoo’s will store well in an air-tight container in the refrigerator for up to a week.
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