Coconut Cardamom laddoos

laddoos on a tray

Coconut Cadamom laddoos

 From Soni Sinha’s website, slightly modified. 

Makes about 25-30 laddoos



  • Frozen shredded coconut (or unsweetened desiccated coconut) -4 cups
  • Condensed Milk-14 oz
  • Crushed Cardamom-2 tsp
  • Ghee or unsalted butter -2-3 tbsp
  • Desiccated coconut for rolling



Step 1: In a skillet pour the condensed milk and coconut and cook on medium heat for about 8-10 minutes stirring constantly. A nonstick pan works best since you don’t want the mixture to stick to the pan and change color.

Step 2: Cook until the moisture dries up and the mixture starts collecting together.

Step 3: Add the cardamom and mix well.

Step 4: Turn off the heat; move off the burner if you don’t have a gas burner.

Step 5: Grease your palm with a little ghee/unsalted butter.

Step 6: Take small portions of the mixture and roll them into balls. You will need to re-grease your hands periodically.

Step 7: Roll the ready balls over unsweetened desiccated coconut in a tray.

Step 8: Serve chilled or at room temperature.

Put in an airtight container and refrigerate. Will keep for up to 4 days.