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Coconut Ladoo with milkmaid recipe or the nariyal ladoo with the condensed milk. 2 ingredients, 5 minutes! That’s all it takes to make this immensely popular Indian dessert, made to perfection with condensed milk with just two ingredients which will never fail you for the most soft and moist ladoos ever.
These ladoos have to be one of the most easiest of the ladoo varieties. It is always so easy to make this coconut ladoo or the nariyal ladoo recipe but this time, I wanted to test the time in which it is made and it took just less than 5 minutes to make it. Wow!! Isn’t it so unbelievable that you can whip up a delicious dessert in 5 minutes.
All you will need is some condensed milk or the milkmaid as it is known in India, and some desiccated coconut. That’s it. Nothing more, nothing less. No sugar, no cream, no syrup. Simple and tasty condensed milk and desiccated coconut cooked to perfection to make the most delicious Coconut Ladoo with milkmaid recipe or the nariyal ladoo with the condensed milk. Just remember to use a thick bottomed pan to prevent the milk from burning at the base.
This dessert brings nostalgic memories of childhood. It was one of our favorite sweets which we would make when we are bored at home and don’t know how to while away the time. As the luxury of the ready made fresh grated coconut wasn’t available, we would hand grate the coconut which was the only tough part in the process. But now that we get absolutely fresh grated coconut in the supermarket, I don’t even have to worry about it. All I need is just to transfer the desiccated coconut to the pan, open the condensed milk can and five minutes later, I am on my way to making the ladoos. Most of the time, the cooked coconut mixture vanishes even before I get to make the ladoo, my family would be making the rounds to taste “little”, directly from the pan. So I guess half the work would be reduced even for making the balls.
The Coconut Ladoo with milkmaid recipe or the nariyal ladoo with the condensed milk is a very forgiving recipe. You can allow it to cool down and then make into the small balls unlike the other nariyal ladoo or other ladoo varieties where you will have to make it when it is still hot.
You can apply some ghee to your palms while making the balls. It will not only make the process of making the balls easier, but the amazing aroma and flavor of ghee will get absorbed in the Coconut Ladoo with milkmaid recipe or the nariyal ladoo with the condensed milk too. For the finishing touch and presentation, you can roll it in some desiccated coconut or pista powder.
I always make this only when I get the fresh desiccated coconut from the supermarket. I feel once you freeze the coconut, you won’t achieve the perfect flavor from it. But if that is not a possibility with you, you can always go ahead and I am sure you will hardly notice the difference unless you are really very used to the fresh coconut.
So let’s just get started with the Coconut Ladoo with milkmaid recipe or the nariyal ladoo with the condensed milk.
Coconut Ladoo with milkmaid recipe, nariyal ladoo
- 1 can condensed milk
- 2 cups fresh desiccated coconut
- ghee optional for greasing the hands for making the balls
- In heavy bottomed non stick pan, add the condensed milk and the fresh desiccated coconut.
- Cook in medium heat till it thickens to form a thick lump. Keep stirring as it gets burnt very easily. It took little less than 5 minutes for me.
- Allow it cool to lukewarm. Grease palms with ghee and make lemon sized balls.
- Roll the balls in the desiccated coconut just before serving or with any toppings of your choice.
Until next time,
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For more such dessert recipes try out the following