📍 Where this dish comes from: Varanasi · Ghats of the Ganges
Discover the history of this region →
Discover the history of this region →
Coconut ladoo is the simplest Indian sweet — three ingredients, ten minutes, and the result is a perfect little sphere of coconut fragrance and sweetness that needs no other justification. Roll one between your palms and breathe in the warm fragrance of cardamom and coconut before it crumbles on the tongue into something rich, fudgy, and deeply comforting. They are made for festivals, for gifting, and for eating one at a time while no one is watching.
What You’ll Need
Servings: 12 servings
Calories: 155kcal
Ingredients
- 2 cups desiccated coconut (unsweetened)
- 3 tbsp erythritol
- 3 tbsp full-fat condensed coconut milk
- 1/2 tsp cardamom powder
- Extra desiccated coconut for rolling
- Saffron strands for decoration
Instructions
- Heat coconut milk substitute in pan until warm.
- Add desiccated coconut, sweetener, and cardamom.
- Stir on low heat 3–4 minutes until mixture comes together.
- Cool until handleable but still warm.
- Roll into small balls with greased hands.
- Roll each ball in extra desiccated coconut.
- Cool completely before serving.
Nutrition
Serving: 1serving | Calories: 155kcal | Protein: 14g | Fat: 2g | Fiber: 3g
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Health Benefits
- Desiccated coconut provides a high concentration of MCTs in solid food form.
- Coconut is one of few plants to contain lauric acid, the same antimicrobial fat found in breast milk.
- The absence of refined sugar means this dessert has a much smaller impact on blood glucose than traditional versions, though anyone managing diabetes should discuss dietary changes with their healthcare provider.