Name: Easy No-Cook Coconut Ladoos (Instant Indian Sweets)
Prep time: 5 min
Total time: 5 min
Ingredients: 1 cup Coconut Powder; 2 tbsp Sugar (powdered); Ghee (as needed, at room temperature); 1/4 tsp Cardamom (ground); Almonds (to taste, chopped, or pistachios)

Easy No-Cook Coconut Ladoos (Instant Indian Sweets)

5 minutes

1189 reads

4.41 from 5 votes

Indian

About Easy No-Cook Coconut Ladoos (Instant Indian Sweets)

Craving a sweet treat that's both exotic and effortless? These no-cook Coconut Ladoos are a delightful Indian confection, ready in minutes and perfect for any occasion. Their fragrant aroma and melt-in-your-mouth texture will transport you straight to the heart of India.

This simple recipe uses pantry staples like coconut powder, powdered sugar, and ghee, infused with the warm spice of cardamom. A sprinkle of chopped almonds adds a delightful crunch, elevating these ladoos to a truly special treat.

Whether you're a seasoned cook or a beginner, these authentic Indian sweets are a guaranteed crowd-pleaser. Impress your guests with these delectable, no-fuss ladoos – a taste of tradition made easy!

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Recipe Time & More

Prep5

Total5

Calories264 kcal

Serves

Served AsDesserts

Recipe TasteCrunchy Sweet

Ingredients

▢ 1 cup Coconut Powder
▢ 2 tbsp Sugar powdered
▢ Ghee as needed, at room temperature
▢ 1/4 tsp Cardamom ground

Optional

▢ Almonds to taste, chopped, or pistachios

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Instructions

In a mixing bowl, combine the coconut powder, powdered sugar, and ground cardamom.
Mix the dry ingredients thoroughly to ensure they are evenly distributed.
Add 1 tablespoon of ghee to the dry ingredients. Start by adding a small amount of ghee to prevent the mixture from becoming too wet.
Gently mix the ghee into the dry ingredients. Continue adding ghee, 1 tablespoon at a time, until the mixture comes together and holds its shape when pressed.
Shape the mixture into small, round ladoos. If the mixture is too dry and crumbly, add a little more ghee.
If desired, garnish each ladoo with a chopped almond or pistachio. This adds a nice textural element.
Refrigerate the ladoos for at least 10 minutes to firm them up. Chilling helps the ladoos hold their shape better.

Recipe Notes

Good To Know

Chopped almonds and cashews can be added for a richer taste.
For extra texture and flavor, lightly toast the coconut powder in a dry pan for 2-3 minutes before mixing.
For a dairy-free version, substitute desi ghee with cold-pressed coconut oil.
Press a whole almond or pistachio into the center of each ladoo for garnish and added crunch.

Expert Tips

If your ladoos are too dry and crumbly, add a teaspoon or two of warm milk or melted ghee to help them bind.
For a festive touch, roll the ladoos in finely chopped nuts, desiccated coconut, or edible glitter.
These ladoos make a great edible gift! Package them in a decorative box or tin lined with parchment paper.

Storage Instructions

Store the ladoos in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Bring them to room temperature before serving for the best texture.