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Coconut Laddu / www.quichentell.com

Coconut Almond Laddu

Quiche 'n' Tell
Almond meal makes for an extra special coconut laddu.
Prep Time 15 mins
Cook Time 15 mins
Time for rolling laddus 20 mins
Total Time 50 mins
Course Dessert
Cuisine Indian
Servings 12 laddus


  • 200 g fresh, grated coconut
  • 100 g almond meal (powder 100g almonds in a grinder)
  • 200 g condensed milk (add a couple of tbsps more if you prefer sweeter laddus)
  • 40 g raisins, chopped into halves
  • 1 tsp green cardamom powder
  • 2 tbsp ghee
  • 50 g desiccated coconut (for rolling laddus)


  • Place a wide pan on low to medium heat, pour in the condensed milk. Add the grated coconut, 1 tbsp ghee and almond meal and mix well.
  • Continue to cook the mixture, stirring continuously, for 7-8 mins.
  • Now add the ground cardamom, raisins and remaining ghee. Keep stirring until the liquid dries up, the mixture thickens and begins to leave the sides of the pan. (another3-4 mins). Remove from heat and allow to cool.
  • Once the laddu mixture is luke warm, spread the desiccated coconut on a wide plate, smear a few drops of ghee on your palms and shape walnut-sized laddus by rolling roughly a tablespoon of the mixture between your palms and then rolling the laddu in desiccated coconut. Store the coconut laddus in an airtight jar in the fridge for up to 5 days.