Coconut Ladoo in 10 Minutes: Quick Offering for Guru Purnima

On Guru Purnima, time is often spent in reflection, prayer, and gratitude. But even with a packed schedule of rituals and spiritual observances, offering something sweet made with love remains central to the celebration. If you're short on time but still want to prepare a delicious prasad, this coconut ladoo recipe is your answer. With just three ingredients and ten minutes on the clock, you can whip up these snowy, fragrant coconut ladoos that are soft, mildly sweet, and rich with the essence of devotion. Perfect for beginners and busy devotees alike, this fuss-free recipe keeps the ritual alive without overwhelming your day.

Ingredients (Makes 10 small ladoos)

• 2 cups desiccated coconut (plus 2 tablespoons extra for rolling)
• ¾ cup condensed milk (or more, to taste)
• ½ teaspoon cardamom powder

Optional add-ins:

• 1 tablespoon chopped nuts (cashews, almonds, pistachios)
• 1 teaspoon rose water or a few strands of saffron
• Dried rose petals or silver leaf for garnish

Method:

• While this step isn’t strictly necessary if you're using ready to eat desiccated coconut, gently toasting the coconut for 2 minutes over low heat enhances its flavor and makes the final ladoos more aromatic. Place a non stick pan on a low flame. Add the desiccated coconut and stir continuously for a few minutes until the coconut turns very lightly golden and smells nutty. Do not brown it. Toasting also removes any excess moisture, helping the ladoos set better later.
• Add the condensed milk directly into the pan with the warm coconut. Stir well to combine. Keep the flame on low and continue to stir for 5 minutes. As the mixture heats, it will begin to thicken and come together like soft dough. Scrape the sides and keep folding until it begins to leave the pan easily without sticking. If you're adding rose water or saffron, stir it in at this stage for even distribution.
• Once the mixture is cohesive, turn off the flame. Immediately stir in the cardamom powder for that signature festive aroma. If you’re adding chopped nuts or rose petals for texture, mix them in now while the mixture is still warm and pliable. Let the mixture cool slightly so it’s safe to handle. It should be warm, not hot.

• Grease your palms with a little ghee or water. Take small portions of the warm mixture and roll them into smooth balls using your hands. Roll each ladoo in the reserved dry coconut to coat the outside. This not only makes them look beautiful but also prevents them from sticking to each other. If the mixture starts to dry out before you’re done shaping, warm it slightly to soften.
• While coconut ladoos are delicious as they are, dressing them up adds a festive touch for Guru Purnima. Options include:

• Edible silver leaf, for that traditional celebration shine
• Dried rose petals, for a floral visual and subtle aroma
• Sliced pistachios, pressed into the top for color contrast
• Tiny pinch of saffron strands, for golden elegance
• These coconut ladoos are best served at room temperature. Arrange them on a small brass or silver plate as a prasad offering for Guru Purnima.
• Keep in an airtight container at room temperature for 3 days. Refrigerate if keeping longer, like up to a week, but allow them to come to room temperature before serving for the best taste and texture. Refrigerated ladoos may firm up, but they soften again if left out for 15 minutes before eating.

Tips:

• If you prefer to use fresh coconut instead of desiccated, you can. Grate and lightly toast it first to remove excess moisture. You may need to cook the mixture a little longer to help it bind.

• Replace condensed milk with coconut milk solids and a natural sweetener like jaggery syrup or maple syrup for a vegan version. Stir and reduce until thickened to ladoo binding consistency.
• Add 2 tablespoons of cocoa powder for a delicious chocolate twist. Kids love this version, and it still retains the coconut essence.

• Mix 1 tablespoon of semolina with the coconut while toasting for a slightly grainier texture and deeper flavor.
• Use good quality coconut because whether desiccated or fresh, the taste of the ladoo depends entirely on the quality of the coconut. Avoid stale or discolored coconut.