Thengai Laddu | Coconut Ladoos | 3 Ingredient Dessert

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.

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

Cook Time 10

Total Time 15

Servings 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