Every Tuesday, Blake Proud joins Leah and Dan to share one of his mouthwatering recipes. This week, he showed us how to make coconut laddoo. Laddoo is a traditional Indian sweet often enjoyed during festivals, celebrations, and special occasions. They’re soft, sweet, and bursting with flavour, perfect as a bite-sized treat! Check out the recipe below.
Ingredients:
- 2 cups desiccated coconut, plus ½ cup extra for rolling
- 1 cup sweetened condensed milk
- ½ tsp cardamom powder
- 2 tbsp ghee or unsalted butter
- Chopped nuts or dried fruit for garnish (pistachios, cashews, raisins)
Method:
- Lightly toast the coconut
- In a non-stick pan, dry roast 2 cups of desiccated coconut on low heat for 2–3 minutes, until fragrant. Avoid browning.
- Combine with condensed milk
- Add the sweetened condensed milk and cardamom powder to the pan.
- Stir continuously on low heat for 5–7 minutes until the mixture thickens into a sticky dough.
- Cool and enrich
- Remove from heat and stir in the ghee.
- Let the mixture cool slightly until it’s warm enough to handle.
- Shape the laddoos
- Lightly grease your palms with ghee.
- Roll the mixture into small, golf-ball-sized rounds.
- Roll each laddoo in the reserved ½ cup of desiccated coconut to coat.
- Optionally, press a few chopped nuts or dried fruits on top for garnish.
- Store
- Keep the laddoos in an airtight container in the fridge.
For more tips and tricks check out the full conversation below!