These Kesar Pista Coconut Ladoo are so easy to make at home with condensed milk. They have a divine melt in the mouth finish and are not dry. Perfect for Diwali, Navratri and other occasions.
Coconut ladoo have to be one of my favourite Indian sweets! The delicate, fresh flavours are out of this world, making them perfect for Indian festivals and special occasion.
In this version, I’ve added saffron threads and pistachio pieces to create the winning kesar pista combination.
To make the ladoo, simply toast the coconut flour until aromatic but not browned, then cook with the condensed milk and flavourings. Shape into balls and serve!
Using condensed milk means you do not have to worry too much about consistency of the mixture.
If you want to make plain ladoo, you can simply leave out the saffron and pistachio.
I much prefer to cook my coconut ladoo rather than make the instant version.
If you love coconut based indian desserts, you need to try this coconut barfi .
You’re bound to find a dessert you like in this selection of Indian Milk Sweets .
Ingredients notes
Desiccated coconut – to get super soft coconut ladoo, I recommend using fine desiccated coconut or even coconut flour. If you can only find thicker varieties, you will need to increase the ratio of milk to coconut to achieve a similar result. Alternatively, you can whizz the coconut in a spice grinder to get finer pieces.
Condensed milk – use the full fat version. It is also known as milk maid.
Whole milk – to loosen the mixture and keep the texture soft.
Saffron – adds colour and flavour.
Pistachio – the pistachio should be finely chopped or coarsely ground. Finely ground will change the colour of the ladoos.
Cardamom powder – adds flavour.
Ghee – prevents the ladoo from becoming too sticky.
Note – I do not use extra sugar in my ladoos, however you may want to add some based on your sweetness.
Storage
Coconut ladoo can be stored at room temperature for up to 1 week in an airtight container. I do not store my ladoos in the refrigerator.
Other Ladoo Recipes
Mango Coconut Ladoo
Churma Ladoo
Besan Ke Ladoo
Moong Dal Ladoo
Kuler Ladoo
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Coconut Ladoo with Condensed Milk
Ingredients
- 1.5 cup coconut flour or desiccated coconut
- 1 cup condensed milk
- 1 cup whole milk
- 0.25 cup pistachio finely chopped
- 3 tablespoon ghee
- 0.5 teaspoon cardamom powder
- 1 teaspoon saffron
Garnishing (optional)
- 0.25 cup desiccated coconut lightly dry roasted
- 1 tablespoon pistachio ground or finely chopped
- 0.5 tablespoon saffron
Instructions
- In a heavy bottomed pan, gently toast the coconut on low heat until fragrant. Do not brown the coconut but retain the white colour. Stir constantly.
- Once toasted, pour in the condensed milk, milk, pistachio, saffron and ghee. Ensure to keep the heat low whilst you do this.
- Mix well. If the mixture appears dry, add more milk.
- Cook until the mixture thickens and leaves the sides of the pan. Keep the heat medium low and stir continuously.
- Transfer the mixture to a plate and allow to cool until easy to touch.
- Meanwhile, in a bowl, mix together desiccated coconut, pistachio and saffron to make the garnishing.
- Roll the ladoo mixture into equal sized balls.
- Coat each ladoo in the garnishing mix.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in October 2015.
Coconut Ladoo with Condensed Milk
Ingredients
- 1.5 cup coconut flour or desiccated coconut
- 1 cup condensed milk
- 1 cup whole milk
- 0.25 cup pistachio finely chopped
- 3 tablespoon ghee
- 0.5 teaspoon cardamom powder
- 1 teaspoon saffron
Garnishing (optional)
- 0.25 cup desiccated coconut lightly dry roasted
- 1 tablespoon pistachio ground or finely chopped
- 0.5 tablespoon saffron
Instructions
- In a heavy bottomed pan, gently toast the coconut on low heat until fragrant. Do not brown the coconut but retain the white colour. Stir constantly.
- Once toasted, pour in the condensed milk, milk, pistachio, saffron and ghee. Ensure to keep the heat low whilst you do this.
- Mix well. If the mixture appears dry, add more milk.
- Cook until the mixture thickens and leaves the sides of the pan. Keep the heat medium low and stir continuously.
- Transfer the mixture to a plate and allow to cool until easy to touch.
- Meanwhile, in a bowl, mix together desiccated coconut, pistachio and saffron to make the garnishing.
- Roll the ladoo mixture into equal sized balls.
- Coat each ladoo in the garnishing mix.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Khatta Mag is a green moong bean curry cooked in a spiced yogurt gravy. Prepare this delicious Gujarati dish for a quick mid week meal.
- Ingredients notes
- Serving suggestions
- Storage
- Other Gujarati Shaak Recipes
Mag nu shaak or Moong beans curry, is a regular in many Gujarati households on Wednesday. Moong beans curry can be made in a variety of ways and varies between households. The two recipes that I have learnt from my Mum is the most popular mag nu shaak to which she adds garlic and these khatta mag.
Khatta Mug translates to sour moong curry or even moong kadhi. Whole moong beans are cooked in a spicy yogurt gravy, thus giving the dish a tangy “sour” flavour.
Ingredients notes
Moong beans – also known as green gram, you need to use the whole variety and the moong beans need to be cooked prior to using in this recipe.
Ginger garlic and green chilli paste – the garlic is optional but adds deep flavour.
Yogurt – sour yogurt works best for kadhi. You can use low fat yogurt.
Gram flour also known as Besan or Chana No Lot .
Oil such as sunflower oil.
Mustard seeds
Hing known as asafoetida .
Spice powders : red chilli powder, turmeric, coriander and cumin powder, garam masala
Curry leaves and dried red chilli
Green coriander for garnishing
Serving suggestions
Khatta mag is best served as part of a Gujarati thali with rotli and plain basmati rice .
Storage
Store leftover khatta moong in an airtight container and keep in the fridge for up to 5 days. Reheat on the stove with a splash of water as it will have thickened.
You can also freeze this recipe for up to 3 months.
Other Gujarati Shaak Recipes
Tuvar Nu Shaak
Rasadar Kala Chana Nu Shaak
Sev Tameta Nu Shaak
Tindora Nu Shaak
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Khatta Mag
Equipment
- 1 Pressure cooker or Instant pot
- 1 pan
Ingredients
- 250 gram moong beans
- 250 gram low fat yogurt whisked
- 1 tablespoon chickpea flour besan
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 medium green chillies crushed
- salt
- 3 tablespoon oil
- 1 teaspoon mustard seeds
- ¼ teaspoon asafoetida hing
- 1 sprig curry leaves
- 2 red chillies dry
- 1 teaspoon turmeric powder
- 1-2 teaspoon red chilli powder
- 2 teaspoonsp cumin and coriander powder dhana jeeru powder
- ¼ teaspoon garam masala
- 2 tablespoon fresh coriander chopped (optional)
Instructions
- Clean, wash and soak moong beans in warm water for a minimum of 1 hour.
- Discard the water.
- Add fresh water and moong beans into the pressure cooker.
- Pressure cook for 3-4 whistles then allow the cooker cool naturally.
- Meanwhile combine the yogurt, besan, chilli powder and turmeric powder.
- Heat oil in a kadai, add mustard seeds when they splutter add hing, dry red chillies and curry leaves.
- Immediately add green chillies and ginger-garlic paste and saute for few seconds.
- Add cumin and coriander powder, garam masala and cooked moong.
- Mix everything well, now add yogurt mixture and little water if moong curry looks too thick.
- Add salt and simmer the moong curry for 8-10 minutes while stirring constantly.
- When it’s done, garnish with the freshly chopped coriander and serve with rice and roti.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in May 2015.
