Coconut Ladoos are an Indian sweet made with fresh or dried coconut. My recipe makes the softest, creamiest ladoo and are full of real coconut flavour.
Unlike the shortcut versions, I cook desiccated coconut in milk and avoid that dry, chalky texture. Just three ingredients and a perfect melt in the mouth finish. I’m passionate about this one!
Note – This recipe has been updated from the archives – first published in September 2019. I’ve added new images and helpful content, the recipe remains the same.
So many coconut ladoo recipes rely on cutting corners – a quick mix of desiccated coconut and condensed milk, often yielding dry balls that stick to the roof of your mouth. If you’ve coughed after eating one of these, you’ll know what I mean.
But this isn’t one of those.
In my version, I take the time to slowly cook fine desiccated coconut (or even coconut flour) in plenty of milk, letting it soften, swell, and absorb flavour fully. Even if I’m making coconut ladoo with condensed milk , I still add extra milk to keep the mixture soft, almost fudgy — never dry or crumbly.
The result is a super soft, melt-in-the-mouth coconut ladoo with intense coconut flavour and a rich, creamy finish. There’s no cardamom or extras – just three ingredients: coconut, milk, and sugar. Simple, pure, and all about letting the coconut truly shine.
See the soft, creamy texture here?
And don’t worry.
The recipe is not difficult – it’s simple and actually very easy to follow. You just need a little bit of time. And why not, when you’re taking the effort to make such an incredible sweet.
It’s an easy Indian sweet for a dinner party but will have your guests impressed with your skills!
Ingredients Notes & Tips
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Desiccated coconut – the key ingredient, so it’s important to get it right.
It is available in almost every supermarket and can be found in lots of varieties. I like using the fine variety . The finer, the easier for it to absorb the milk and become soft. If you can’t get it, you can grind it down in a food processor.
I’ve also used coconut flour on many occasions like in these mango coconut ladoo , which works really well. Not to be confused with coconut powder or coconut milk powder. It doesn’t act the same way.
You can of course use fresh grated coconut and follow the same steps in the recipe, but, it will require longer to roast.
Milk – full fat only for rich creaminess.
Sugar – I use granulated white sugar, and that’s the only sugar I recommend to achieve the colour and flavour. I add the sugar after the milk has all cooked up to prevent the sugar burning or the ladoo becoming chewy. The milk needs some time to cook first!
How to make coconut ladoo without condensed milk
All it takes is a few simple steps:
- Lightly toast the coconut until aromatic.
- Stir it into heated milk and cook until the milk is absorbed.
- Add sugar, cook until the mixture thickens. There’s no need to make a sugar syrup — no thread stage, no thermometer.
- Shape and coat in coconut.
Lightly toasting the coconut brings out its aroma and deepens the flavour. It also removes some of the moisture from the coconut so it can absorb the milk. Toast on very low heat – the colour of the coconut shouldn’t change.
Heat the milk until it comes to a boil whilst constantly stirring. Milk loves to stick to the pan and burn.
Add the toasted coconut to the milk and let it cook slowly – low and slow is the mantra here, like with many of my Indian milk sweets . Keep stirring constantly. And don’t start doom scrolling on Instagram at the same time. Let the coconut fully absorb the milk until the mixture is soft and thick. You’ll see it start coming together and forming a single mass.
Add sugar and keep cooking gently on a low heat it will loosen at first, then thicken again as it cooks down. Once done, it should hold together easily when pressed and feel soft and sticky.
Remove from the hot pan and allow the mixture to cool until it’s just warm. Slightly warm is best for shaping. Grease your hands with a little ghee and roll into balls.
Roll each ladoo in fine coconut to coat – it gives a beautiful classic finish and extra texture.
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
Coconut Ladoo
Equipment
- 1 heavy bottomed pan or kadai
- 1 Spatula
Ingredients
- 2 cup desiccated coconut fine variety
- 4 cup milk whole or full-fat
- ¾ cup sugar
Instructions
- Dry roast the 2 cup desiccated coconut in a wide pan over a low flame until you can smell the coconut. Continually stir to prevent the coconut from going brown.
- Remove the toasted coconut in a plate, and set aside.
- In the same pan, heat 4 cup milk and bring it to a boil over medium heat. Keep stirring continuously.
- Once it is boiling, reduce the heat and add the toasted coconut, reserve a few spoons for decorating later.
- Keep stirring continuously and cook the mixture until the milk dries up completely.
- To the coconut mixture, add 3/4 cup sugar and keep stirring. The mixture at this stage will become watery and loose as the sugar releases moisture.
- Keep stirring the coconut ladoo mixture until it starts leaving the sides of the pan and become shiny and firm.
- Remove the mixture into a wide plate and allow to cool until just warm.
- Divide the ladoo mixture into equal portions and shape into round balls using the palms of your hands. Apply a little ghee to your hands if needed.
- Roll them into the remaining desiccated coconut.
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.
Coconut Ladoo
Equipment
- 1 heavy bottomed pan or kadai
- 1 Spatula
Ingredients
- 2 cup desiccated coconut fine variety
- 4 cup milk whole or full-fat
- ¾ cup sugar
Instructions
- Dry roast the 2 cup desiccated coconut in a wide pan over a low flame until you can smell the coconut. Continually stir to prevent the coconut from going brown.
- Remove the toasted coconut in a plate, and set aside.
- In the same pan, heat 4 cup milk and bring it to a boil over medium heat. Keep stirring continuously.
- Once it is boiling, reduce the heat and add the toasted coconut, reserve a few spoons for decorating later.
- Keep stirring continuously and cook the mixture until the milk dries up completely.
- To the coconut mixture, add 3/4 cup sugar and keep stirring. The mixture at this stage will become watery and loose as the sugar releases moisture.
- Keep stirring the coconut ladoo mixture until it starts leaving the sides of the pan and become shiny and firm.
- Remove the mixture into a wide plate and allow to cool until just warm.
- Divide the ladoo mixture into equal portions and shape into round balls using the palms of your hands. Apply a little ghee to your hands if needed.
- Roll them into the remaining desiccated coconut.
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.
These Kesar Mawa na Penda are made purely with mawa for a wonderful melt in the mouth feel. The perfect sweet treats for special occasions and Indian festivals. Btw, treating yourself counts as a special occasion too!
Note – This recipe has been updated from the archives – first published in August 2016. I’ve added new images and helpful content, the recipe method has minor improvements.
Read my other barfi peda recipe posts and you’ll hear me go on about how most peda recipes are smooth and all barfi recipes are flaky.
Well, this recipe is sort of the opposite. These penda actually do have a slight grainy texture. No fret, they still completely melt away once they’re in your mouth.
No wonder I got through so many…
I learnt this recipe from my Mum who would make this for gifting on happy occasions. Nowadays, these are usually made on Raksha Bandhan, Janmashtami, Diwali or as prasad.
Penda can be made in many ways – from instant peda with condensed milk to rich rajwadi doodh peda made by slowly cooking down milk. This recipe starts by roasting mawa until aromatic, mixing it with saffron-infused milk or cream, and cooking it into a dough. Once cooled, sugar is kneaded in and the dough is shaped into peda.
The ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Crumbled or grated khoya / mawa – You can buy mawa in Indian grocery stores in the chilled section or make your own at home. My go-to is homemade mawa with milk powder which is smooth as homemade mawa with ricotta cheese creates a mawa that is too grainy for this recipe.
Sugar – I have used caster sugar which dissolves easily into the penda dough.
Whole milk to make saffron milk
Kesar – I use good quality saffron as you need rich colour and flavour
Ghee – you only need ghee if using store bought mawa whereas homemade mawa is soft and moist therefore you don’t need the extra ghee. I use homemade ghee made from unsalted butter .
Ground cardamom and nutmeg powder – cardamom powder is a must in Indian sweets. I like to add nutmeg to complement the cardamom and balance the richness.
Garnish (because no Indian sweet is complete without it!)
Edible silver leaf – adds luxury and glimmer.
Saffron strands – the red colour pops against the deep gold colour.
Rose petals – optional but I just love the pop of deep pink.
What to Look out for
If you are serving penda at a later date or making them for gifting, I recommend keeping the mixture a little loose. It seems like the penda are too soft but they will dry out with time, making them the perfect texture ready for serving.
Do not overmix the mixture as this can lead to hard and chewy penda.
If the dough is too loose for shaping, place it in the fridge for 10-12 minutes and reshape.
How to make Penda
Lightly crush the saffron using a mortar and pestle. Tip: Crushing helps release the natural colour and aroma – don’t skip this even if using high-quality saffron.
Stir the ground saffron into warm milk. Tip: Warming helps saffron release its colour and aroma faster. I usually allow the saffron to steep in the cream for about 30 minutes or more. You can even do this step ahead of time and keep it refrigerated.
Warm ghee in a heavy-bottomed pan, then add in the khoya. Tip: A thick pan prevents burning. Keep heat low and stir gently.
Pour in the saffron cream and cook it all down into a thickened mix. Tip: You’re building the base here—cook slowly so the moisture reduces without browning.
Continue stirring until the mixture comes together like a soft dough. Tip: You’ll know it’s ready when it pulls away from the sides of the pan.
Cool the dough fully on a plate before chilling it approx 30 minutes. Tip: Room temperature first, then refrigerate – this firms it up and makes shaping easier.
Once chilled, mix in the sugar and ground spices. Tip: Sugar added now won’t melt or loosen the dough. Cardamom and nutmeg add warmth and depth.
Gently knead the mixture until smooth and pliable. Tip: Use a light touch—if it softens from the heat of your hand, chill briefly again before shaping.
Roll into portions and shape however you like. Tip: Slightly flattening them is traditional, but you can get creative. Grease your hands if needed.
Finish with your choice of garnishes – nuts, saffron, or silver leaf.
Storage
Keep penda stored in an airtight container. Penda do not require storage in the refrigerator and will keep at room temperature for around 3-4 days.
You can successfully freeze penda. Simply place in a freezer safe container and keep a piece of parchment in between any layers. Freeze for up to 1 month and allow to thaw at room temperature.
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
Kesar Mawa Na Penda
Equipment
- 1 heavy bottomed pan or kadai
Ingredients
- 300 gram khoya mawa
- 100 gram caster sugar
- 160 millilitres whole milk
- saffron generous big pinch
- ½ teaspoon cardamom powder
- ¼ teaspoon nutmeg powder
- 1 tablespoon ghee optional, see notes
- edible gold or silver leaf optional as garnish
- dried rose petals optional
Instructions
- Grind the saffron in mortar and pestle. saffron
- Stir the ground saffron into warm 160 millilitres whole milk . 160 millilitres whole milk
- Allow the saffron to steep in the milk for about 30 minutes or more.
- Heat 1 tablespoon ghee in a heavy-based kadai, add 300 gram khoya and roast the mawa on a low heat for a couple of minutes. 300 gram khoya, 1 tablespoon ghee
- Then add the saffron-infused cream, combine well and cook the mixture until most of the moisture has evaporated and a loose mass forms.
- Keep stirring the mixture until mixture leaves sides of the pan and forms a mass. It will look like a loose dough.
- Switch off the heat, transfer the mixture in to a plate and allow the mixture to cool totally to room temperature. Then refrigerate for 30 minutes.
- Add in the 100 gram caster sugar and the 1/2 teaspoon cardamom powder and 1/4 teaspoon nutmeg powder 100 gram caster sugar, 1/2 teaspoon cardamom powder, 1/4 teaspoon nutmeg powder
- Knead the dough using the heel of your palm for about a minute. If it remain too loose place back in the fridge for 10 minutes as the heat from your hands can loosen the mixture.
- Form equal size of balls and flatten them slightly or give them a shape of your choice.
- Garnish with sliced almonds and pistachio and/or saffron threads. I went with edible gold or silver leaf edible gold or silver leaf
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.
