Gulab Jamun
Naz Deravian
72 ratings with an average rating of 3 out of 5 stars
72
5 hours 45 minutes
Coconut Laddoos
Updated May 1, 2024
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 16 laddoos
- 4cups/480 grams lightly packed unsweetened finely grated frozen (thawed) coconut, or grated fresh coconut
- 4cups/804 grams granulated sugar
- ¼teaspoon ground cardamom (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)
301 calories; 10 grams fat; 9 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 55 grams carbohydrates; 3 grams dietary fiber; 52 grams sugars; 1 gram protein; 7 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Combine the coconut and sugar in a large, heavy-bottomed pot or Dutch oven and mix well. Cook on medium-low heat, stirring frequently and scraping the side and bottom of the pot, until the sugar has melted and starts to bubble, about 15 minutes.
- Step 2
Remove from the heat and stir in the cardamom, if using, until incorporated. Let cool slightly, undisturbed, until the mixture forms a very slight crust on the surface but is still somewhat moist and sticky underneath, 20 to 25 minutes.
- Step 3
Using your hands, form the mixture into 2-inch balls (you can make smaller balls if you prefer). Let cool until the laddoos are firm, 10 to 15 minutes. Serve the coconut laddoos immediately or store in an airtight container for up to 3 days.
Private Notes
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Cooking Notes
Najah A
We made ours with sweetened condensed milk instead of sugar. You still have to warm it through in a skillet. You can also add pistachios to the mix. Delicious
Naveen
Made these using frozen shredded coconut, which came out like a sort of sticky hash at first. We spread it out on parchment and left it to harden overnight, then blended it with a dash of soy creamer and mixed in ground almonds and pistachios, plus lots more fresh cardamom. Rolled them into delicious ladoos, thanks to troubleshooting with an Indian mom!
Najah A
We make ours with sweetened condensed milk instead of sugar. Add pistachios if you have any available. Delicious
Myaa
As many of the commentators advise, you need something to help bind this. Condensed milk, ground nuts, or something along those lines will work.
Tina A.
To make more festive you can add a few drops of red food coloring. The ladoos will have a pink tinge.
Ellen
I make something similar that's a no-cook treat with ghee, dry grated coconut, powdered milk, and a little fresh milk. Then I mold it into balls that look just like the picture here.
Keith in Cincinnati
Like others, disaster. At medium low for 15 minutes, I had a pot of sugar and coconut. But the recipe said cook until the sugar melts and bubbles, so I used that as my guide. 20 or 25 minutes later, the sugar finally melted but by then the coconut was incinerated. After 25 minutes of cooling it was down to 180 degrees so I waited longer, knowing it was ruined. By the time it finally cooled, it was concrete. Maybe will try another time with condensed milk, like others have suggested. Sigh.
norma bozzini
This was a disaster. The end result is a large puddle of coconut in sugar syrup. There is nothing to form from a liquid with coconut in it. The good news is that it tastes good so I suppose it could be used as a coconut sauce.
theresa.
Can I use coconut milk to bind them.... I'm allergic to dairy
Jill Maidhof
Can I use coconut sugar instead of regular white?
CK
Where do you get fresh or frozen coconut?
Leila
I stuck to the recipe. Didn't change anything. The mixture was very crumbly and we couldn't shape them into balls. Didn't work for me.
Myaa
As many of the commentators advise, you need something to help bind this. Condensed milk, ground nuts, or something along those lines will work.
Ellen
I make something similar that's a no-cook treat with ghee, dry grated coconut, powdered milk, and a little fresh milk. Then I mold it into balls that look just like the picture here.
Patricia
We tried to make these but they were very wet with liquid still in the pot. I think we needed to cook the mixture longer, but I’m not sure as we followed the directions. Any advice? We would like to try again.
Naveen
Made these using frozen shredded coconut, which came out like a sort of sticky hash at first. We spread it out on parchment and left it to harden overnight, then blended it with a dash of soy creamer and mixed in ground almonds and pistachios, plus lots more fresh cardamom. Rolled them into delicious ladoos, thanks to troubleshooting with an Indian mom!
Kris
You want to find a recipe that uses sweetened condensed milk for these.
db
Not if there's a milk allergy in the family.
Kim S
This recipe did not work for me. The mix was too thin to roll into balls after mixing the sugar with the coconut. I did use frozen (thawed) coconut. Had to throw it out.
Rebecca
Can I dip them in chocolate?
JA
What a fabulous idea!
Najah A
We make ours with sweetened condensed milk instead of sugar. Add pistachios if you have any available. Delicious
Rebecca L
Would you mind sharing your recipe? Same ratio(1:1) of the sweetened condensed milk and coconut? And do you use salted pistachios (the only kind I can find, though I guess I could wash and dry them)? Thanks!
Najah A
We made ours with sweetened condensed milk instead of sugar. You still have to warm it through in a skillet. You can also add pistachios to the mix. Delicious
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