Coconut Laddoo (Milkmade)

Ingredients

• 1 tsp Ghee (for cooking and greasing palms)
• 1 cup Desiccated coconut powder (for the mixture)
• 1 packet Nestlé Milkmade mini (sweetened condensed milk powder, approx 200 g)
• 0.5 tsp Cardamom powder (ground)
• 0.5 cup Desiccated coconut powder (extra for coating) (for rolling the laddus)

Instructions

1. Melt ghee

   Place the pan on low flame and add 1 tsp ghee. Let it melt completely.

   Time: PT1M

   Temperature: low flame

2. Toast desiccated coconut

   Add 1 cup desiccated coconut powder to the pan. Stir continuously and toast for about 2 minutes until lightly fragrant.

   Time: PT2M

   Temperature: low flame

3. Add Milkmade and mix

   Sprinkle the entire packet of Nestlé Milkmade mini over the toasted coconut. Mix well on low flame until the powder is fully incorporated and the mixture becomes smooth.

   Time: PT2M

   Temperature: low flame

4. Flavor and finish cooking

   Add ½ tsp ground cardamom powder. Continue cooking on low flame for 3‑4 minutes, stirring, until the mixture starts to pull away from the sides of the pan.

   Time: PT4M

   Temperature: low flame

5. Transfer to plate

   Turn off the heat and immediately transfer the warm mixture onto a plate. Do not let it cool completely.

   Time: PT1M

6. Shape the laddus

   Lightly grease your palms with a few drops of ghee. Take small portions (about a tablespoon) of the warm mixture, roll between your palms to form smooth, round laddus.

   Time: PT5M

7. Coat with coconut

   Roll each laddu in the extra ½ cup desiccated coconut powder until fully coated. Place the finished laddus back on the plate.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

7 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ghee: Unsalted butter (same amount)
• Instead of Desiccated coconut powder: Freshly grated coconut (dry‑roasted)
• Instead of Nestlé Milkmade mini: Sweetened condensed milk (same weight)
• Instead of Cardamom powder: Ground cinnamon (optional)
• Instead of Desiccated coconut powder (extra for coating): Powdered sugar (optional)

Equipment Needed

• Non‑stick pan
• Spatula or wooden spoon
• Measuring cup
• Measuring spoons
• Plate or shallow bowl
• Small bowl for coating (optional)
• Serving dish (optional)

Critical Steps — Do Not Skip

• Toast the coconut on low flame to avoid bitterness
• Cook until the mixture leaves the sides of the pan – this ensures the right consistency
• Shape the laddus while the mixture is still warm; it hardens quickly when cool

Chef Tips from the Video

• For an extra aroma, add a pinch of grated nutmeg with the cardamom.
• Use a silicone spatula for easy scraping of the pan edges.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in a zip‑lock bag for up to 1 month; thaw in fridge before serving.

Room temperature: Can stay at room temperature for 1 day if covered.

Make-Ahead Tips

• Shape and coat all laddus, then store in fridge; they keep well for several days
• If you need a firmer texture, chill the laddus for 10 minutes before serving