Coconut Balls | Coconut Ladoo with Dulce de Leche
Coconut Balls or Coconut Ladoo with Dulce de Leche is a no-bake melt-in-mouth bite-size treat made using three basic ingredients in less than 15 minutes. This quick and easy sweet recipe can be prepared for special occasions, festivals like Diwali, Ganesh Chaturthi, Navratri, Holi, or Christmas and Thanksgiving holidays.
Servings: 18
Calories: 94kcal
Equipment
- Nonstick pan
Ingredients
- 1 can Dulce de Leche Can use condensed milk or caramel sauce
- 3 cups Fresh or Dry desiccated coconut flakes shredded or grated, divided
- ½ teaspoon Cardamom powder
- Almonds, for garnish, optional
- 1 tablespoon Ghee or Butter, melted Optional
Instructions
- In a blender, mixie jar, or food processor, add 1 ½ cups of coconut and grind it to a coarse mixture. (This step gives a nice texture to your ladoo but is optional)3 cups Fresh or Dry desiccated coconut flakes
- Warm the store-bought or homemade dulce de leche using a double boiler or nonstick pan on low heat.1 can Dulce de Leche
- Add coarsely ground coconut, remaining 1 ½ cups coconut, and cardamom powder, and keep stirring it in a double boiler or nonstick skillet until this mixture becomes thick and forms a mass, about 4 to 6 minutes.3 cups Fresh or Dry desiccated coconut flakes, ½ teaspoon Cardamom powder
- To check if the mixture is ready - take the mixture in a spoon and check if you can form balls out of this. Be careful, as this is going to be hot. Switch off the flame and keep this aside for 5 minutes.
- When the mixture is warm, grease your palm with ghee and prepare bite-size balls. Garnish it with almonds if desired.Almonds,, 1 tablespoon Ghee or Butter, melted
- Store the coconut balls or ladoo in an airtight container and refrigerate for up to seven days.
Notes
- Add a total of 3 cups of coconut if you have a sweet tooth and 3 ½ cups if you like it moderately sweet, and 4 cups if you like it mildly sweet.
- You can use the double boiler method or make this ladoo on a nonstick pan.
- Instead of balls, you can even grease the plate with butter/ghee or use parchment paper. Transfer the mixture and spread evenly. Cut it to the desired shape of coconut fudge or barfi once it cools down completely.
- I have tried this recipe with both fresh and dry shredded coconut flakes. Coconut powder can also be used.
- If you do not have dulce de leche, you can make this ladoo with condensed milk or caramel sauce by following the same steps.
Nutrition
Calories: 94kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 5mg | Potassium: 78mg | Fiber: 2g | Sugar: 1g | Vitamin C: 0.2mg | Calcium: 4mg | Iron: 0.5mg