Thengai Laddu | Coconut Laddu | 3 Ingredient Dessert

Coconut Laddu, a quick and easy Indian Sweet made with just 3 ingredients. A perfect treat to celebrate special occasions and traditional festivities.

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Easy Coconut Dessert

Coconut laddu or ladoo is Indian dessert made with dessicated coconut and condensed milk. Thengai is tamil word for coconut, hence the name Thengai Ladoo.

Thengai Laddu, a comforting and festive Indian sweet, is rich, aromatic, and incredibly easy to make with a few pantry staples.

These cute and small rounds of deliciousness are perfect for festivals, poojas, gifting, or satisfying a sweet craving. Not to forget, they literally come together in minutes.

These ladoos are soft on the inside. They have a gentle crunch from nuts. They come together in minutes and disappear just as quickly.

Why You'll Love This Thengai Laddu Recipe

• Easy, no-fail coconut ladoos for beginners
• Made with easy pantry ingredients
• No sugar syrup or long cooking time . comes together in minutes .
• Perfect Indian sweet for festivals and special occasions. Versatile recipe and very easy to incorporate other flavors.
• Stays well for several days when stored properly. I prefer to refrigerate it, if storing for more than a day.

Ingredients To make Aromatic Coconut Laddo

• Main Ingredients : Desiccated coconut and Condensed milk.
• Almond meal , adds a nice richness to the ladoo. You can add cashew powder or even pistachios powder too for a nice green hue. This can be skipped for a nut free version.
• Flavorings : I have used saffron, cardamom and clove to flavor the thengai ladoo. For variations you can try adding a pinch of nutmeg and a pinch of edible camphor too. Edible camphor to should be added only a pinch, so be cautious.

• Fat , I have used 1.5 tablespoon of ghee. Roasting the coconut in hot ghee gives a nice flavor to this simple coconut laddu. This is optional. You can completely omit the ghee and proceed to dry the roast the coconut and make laddo.
• Garnish, I have kept the garnish to almond meal, coconut powder and a pinch of cardamon. You can try rolling it with almond flakes for a nice texture or some pistachio meal.

Try these Variations

Today's recipe of simple coconut laddu is a base recipe. You can add more flavors to this base recipe and create a new laddu recipe.

At home this gulkand rose ladoo is total hit with all adults. The aromatic rose jam adds so much flavor to the coconut ladoo and takes the dessert a notch high.

If you are trying to please kids then you should definitely make this mango coconut ladoo. These ladoos are a must every Diwali. Especially from my friends' circle.

If you are looking add some color to your ladoos check this carrot coconut ladoo. A perfect recipe to try during the winter when you can find abundance of Delhi carrots. The sweetness of carrots and the brilliant color adds vibrance to this simple coconut laddu.

If you want to make it a vegan indulgence check this oats coconut laddu and pistachios truffles

Some 3 Ingredient Temptations

Step by Step Instructions to make 3 Ingredient Coconut Dessert

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

• Measure all the ingredients and keep it ready on the counter. Mix the ingredients listed for garnish together in a flat plate and keep aside.
• This simple and easy coconut ladoo comes together quickly so be ready with all necessary ingredients.
• In a heavy bottom, wide pan, add ghee and roast the sliced almonds until golden brown. Remove and keep aside.
• To the same pan, add the coconut and roast it in hot ghee. Keep the flame low. Roast until a nice aroma emanates. Make sure your full attention is on the coconut, they burn pretty fast and burnt coconut taste bitter.
• Once the coconut is nice and toasty, add the condensed milk, cardamom powder, clove and saffron. Add roated nuts , mix it well with a ladle.

• The mixture comes together immediately to a sticky ball. Turn of the heat. Mix well and transfer the contents to a bowl.
• Let it cool for a minute. Start shaping the mixture to ladoos. Roll them on the almond coconut mix.
• Store the ladoo in an air-tight container. I suggest refrigerating it if storing for more than a day.
• Enjoy it consciously, though small in size, these tiny coconut bites contains sugar. Mindful eating is the key to healthy living.

Thengai Laddu | Coconut Ladoos | 3 Ingredient Dessert

Coconut Laddu, a quick and easy Indian Sweet made with just 3 ingredients. A perfect treat to celebrate special occasions and traditional festivities.

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Course: Dessert

Cuisine: Indian

Keyword: 10 minute ladoo, Condensed milk coconut laddu, Easy coconut laddu, Easy diwali sweet recipe, How to make thengai laddu, Quick and easy ladoo recipe with coconut

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 30 servings

Calories: 139kcal

Ingredients

• 350 grams desiccated coconut approximately 3 cups
• 50 grams Almond meal approximately ¼ cup
• 20 grams raw almonds, thinly sliced around 12-15 almonds
• 20 grams Ghee 1.5 tbsp
• 400 grams Condensed Milk 1 tin
• 2 cloves, pounded
• 1 teaspoon cardamom powder
• 2 generous pinches of saffron

Garnish : Mixed together.

• 10 grams almond meal
• 10 grams desiccated coconut
• ⅛ teaspoon cardamom powder optional

Instructions

• Heat a wide pan, when hot add ghee. Roast the sliced almonds in the hot ghee and remove them when golden brown.
• To this hot ghee now add desiccated coconut, roast until a nice aroma rises. Keep the flame low. This takes only 2 minutes, so be watchful. Stand near the stove and keep stirring to avoid burning.
• Burnt coconut will taste bitter, so it is extremely important to keep the flame low, with all your attention to the coconut.
• Once the coconut is nice and toasty, Add condensed milk, roasted almonds, saffron and cardamom powder and mix well.
• The mixture will come together like a sticky ball. Switch off the flame.
• Transfer it to a wide bowl. Let it cool for a minute or two. Pinch small balls out of the mixture and roll them in between your palms to make laddu shape.
• Roll the ladoos in the almond coconut mixture to coat them for a crunchy texture. Once done, store these cute balls in an air-tight container.
• It stays good on the kitchen counter for a day, if storing for more, i would prefer refrigerating, since it is made with coconut.

Notes

• Almonds are measured whole first and then sliced.
• I have used both saffron, clove and cardamom to flavor these ladoos, you can also add a pinch of nutmeg . Try a pinch of edible camphor too. Gives a wonderful aroma to the laddu.
• Be cautious while adding edible camphor, it should added only a pinch. 

 

Nutrition

Calories: 139kcal | Carbohydrates: 11g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 21mg | Potassium: 116mg | Fiber: 2g | Sugar: 8g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

Disclaimer

I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.

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