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Almond Coconut Ladoo Recipe – Toasted coconut and almond flour rolled into a delightful ball, ready in just under 20 mins. A treat that’s sure to impress!
About Coconut Almond Ladoo Recipe
Coconut Almond Ladoo (coconut almond balls), is a sweet treat made by roasting the coconut and almond mixture, preparing a sugar syrup, and flavoring with cardamom powder for a hint of spice.
Then rolled into balls and coated with more coconut. It is so easy to make that it takes just under 20 mins. And voila, it’s ready!
These delightful tropical sweet balls are perfect for any occasion or just to satisfy your sweet cravings!
Why You Will Love This
- A heavenly combination! 🥥
- Simple steps make it easy to prepare
- Easily customizable and scalable
- Loved by kids and adults alike
- Perfect for any occasion or as a sweet treat 🎉
How to Make Coconut Almond Ladoo
Step 1 – Roast the Ingredients
To begin, heat a pan over medium-low flame. Add 1 cup desiccated coconut and 1 cup almond flour.
Roast for 2-3 minutes on low heat until a nutty aroma develops. Stir continuously to prevent burning.
Step 2 – Make Sugar Syrup
I made the sugar syrup in the same pan by pushing the roasted coconut and almond mixture to one side of the pan to create space for making the sugar syrup.
You can use a separate saucepan to make the sugar syrup if you like.
In the empty space of the same pan, combine sugar and water over medium heat to prepare the sugar syrup.
Also, add the flavoring, I have used cardamom powder.
Stir until the sugar dissolves completely and until the syrup starts to thicken slightly. This usually takes about 4-5 minutes.
Step 3 – Make the Ladoo Mixture
Once the sugar syrup reaches a thick consistency, mix it with the roasted coconut and almond mixture in the pan. Mix it well till it is evenly incorporated.
The mixture should now be thick enough to roll into balls. This forms the base for your ladoos.
Step 4 – Roll the Ladoos
Grease your hands with ghee or oil. Take a small amount of the warm mixture and roll it into a ball using both hands.
Step 5 – Make it Pretty
Take some desiccated coconut on a plate for rolling the ladoos. Then, roll the ball over the desiccated coconut for coating. This is totally optional, and just for visual appeal.
Repeat the process with the remaining mixture to make more ladoos.
To make them firm, you need to let the ladoos cool at room temperature for about an hour before serving. This helps them set properly.
Serving & Storing
Once the ladoos are completely cooled down, your delicious coconut almond ladoos are ready to be enjoyed!
Store any leftovers in an airtight container at room temperature for 2-3 days. To store them for extended period, you can refrigerate them in an airtight container for up to a week.
Remember to remove them from the refrigerator 30 minutes before serving for best taste and texture.
Recipe Tips
- If you don’t have almond flour, make it at home by roasting the almonds for 3-4 minutes in a pan on low heat and then grind it into a fine powder.
- You can also skip almond flour, and replace it with the same quantity of desiccated coconut.
- While cooking if the mixture is hardened, add 2-3 tablespoons of water or milk to the mixture to make it easier to roll into balls.
FAQ’s
- Can I make this with freshly scraped coconut?
Yes, the ladoos can be made with fresh coconut, but it’s important to store them properly in the refrigerator in an airtight container. If you keep it at room temperature, it will develop a foul odor.
- What can I use instead of cardamom powder?
It is only used for flavoring the ladoos. You can skip it if you like. If looking for a substitution, you can use vanilla extract, cinnamon powder, or nutmeg powder.
More Sweet Recipes:
- Coconut Almond Ladoo
- Easy Mango Coconut Burfi
- Make Perfect Belgaum Kunda at Home!
- Puran Poli | Sweet Lentil Flatbreads
- Kada Prasad | Atta Halwa
Thank you for taking the time to read the post! ❤️
I really hope you give this Coconut Almond Ladoo Recipe a try and love it as much as we do! Don’t forget to leave a star rating ★ in the comment section below. Your feedback means a lot!
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Happy cooking! 👩🍳
Coconut Almond Ladoo Recipe
Equipment
- 1 pan
- 1 plate
Ingredients
- 1 cup Desiccated Coconut dry shredded
- 1 cup Almond Flour
- 1/2 cup Sugar
- 3-4 tbsp Water
- 1/2 tsp Cardamom Powder for flavoring (optional)
- Oil or Ghee (clarified butter) for greasing
Instructions
- Heat a pan over medium-low flame and add desiccated coconut and almond flour. Roast for 2-3 minutes on low heat.1 cup Desiccated Coconut, 1 cup Almond Flour
- In the same pan or separate saucepan, combine sugar and water over medium heat. Cook until the sugar dissolves completely and the syrup thickens slightly.1/2 cup Sugar, 3-4 tbsp Water
- Add the cardamom powder and mix well until the syrup is evenly incorporated and the mixture thickens.1/2 tsp Cardamom Powder
- Remove the pan from the heat and let the mixture cool for 3-4 minutes until warm enough to handle.
- Take some desiccated coconut on a plate for rolling the ladoos.
- Grease your hands with ghee or oil.Oil or Ghee (clarified butter)
- Take a small amount of the warm mixture and roll it into a ball using both hands. Roll the ball over the desiccated coconut for coating.
Notes
- Store the ladoos in an airtight container in the refrigerator for up to a week. If you are storing them in the refrigerator, remember to take them out 30 minutes before serving to bring them to room temperature.
- If you don’t have almond flour, make it at home by roasting the almonds for 3-4 minutes in a pan on low heat and then grind it into a fine powder.
- If the mixture is hardened, add 2-3 tablespoons of water or milk to the mixture.
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