How to Make Vegan Coconut Ladoo Without Condensed Milk for Guru Purnima

Guru Purnima is a day of spiritual reflection, devotion, and offering. One of the simplest yet most heartfelt offerings you can prepare is a homemade sweet, made with clean, sattvic ingredients. Among the quickest and most beloved choices is coconut ladoo. But if you’re avoiding dairy, then follow this coconut ladoo recipe as it uses no condensed milk, no ghee, and no dairy of any kind, making it entirely vegan, yet just as delicious and rich. This version uses fresh or desiccated coconut, sweetened with jaggery or maple syrup, and bound together with coconut milk. The result is soft, fragrant, and mildly sweet coconut balls that are as nourishing as they are festive. And it takes just about 15 minutes to make.

Ingredients (Makes 12 ladoos):

• 2 cups grated fresh coconut (or desiccated coconut if unavailable)
• ¾ cup jaggery powder (or ½ cup maple syrup or coconut sugar)
• ½ cup thick coconut milk
• ½ tsp cardamom powder

Optional add-ins:

• 1 tbsp chopped cashews or almonds
• 1 tbsp raisins or chopped dried figs
• 1 tsp rose water or 2 strands saffron

To roll (optional):

• 2 tbsp dry desiccated coconut for coating

Method:

1. If using fresh coconut, grate it finely and make sure it's not too wet. If it’s very moist, lightly toast it for 2 minutes in a dry pan to remove excess moisture. If using desiccated coconut, choose the fine, unsweetened variety. Add 2 tablespoons of water or coconut milk to hydrate it before cooking, especially if it feels very dry. Fresh coconut gives a richer texture and a more traditional taste, but high quality desiccated coconut works well too.
2. In your heavy-bottomed pan, add the jaggery powder with 2 tablespoons of water, or directly add maple syrup if using. Heat on low until the jaggery melts completely and starts to bubble lightly. Do not overheat, just melt it enough to form a syrupy base. This will act as the sweet binder for your ladoos. Optionally strain the melted jaggery to remove any impurities or grainy bits before proceeding.
3. To the melted jaggery, add the grated coconut and stir well. Cook on low to medium heat for about 5 minutes, until the mixture thickens and absorbs the syrup.
4. Now pour in the coconut milk and stir continuously, letting it all combine into a soft, sticky mass. This is your ladoo base.
5. As the mixture cooks, it will begin to pull away from the sides of the pan and gather into a ball. That’s your cue that it’s ready.
6. Once the mixture has thickened and smells fragrant, turn off the heat. Add the cardamom powder and any extras like chopped nuts, raisins, rose water, or saffron. Stir everything in while the mixture is still warm and pliable. For a more luxurious version, lightly roast the nuts in coconut oil before adding them in.
7. Let the mixture cool just enough to handle, about 5 minutes. It should still be warm but no longer hot to touch. This is the ideal temperature for shaping. If the mixture feels too soft to shape, refrigerate it for 20 minutes. If it’s too dry, add a spoonful of warm coconut milk to rebind.
8. Grease your palms with a little neutral oil or a dab of coconut milk. Scoop a small portion of the mixture and roll it gently into a ball. Repeat until you’ve used up all the mixture. You should get around 12 ladoos, depending on the size. Roll the ladoos in dry desiccated coconut if you like that snowy, festive finish.
9. Optional garnishes for extra presentation, especially if offering to the deity or your guru, include edible silver leaf, rose petals, or a single pistachio or raisin pressed into the top.
10. Store coconut ladoos in an airtight container at room temperature for 2 days. Refrigerate for up to a week, though they may firm up. Let them sit at room temperature for 15 minutes before serving. These ladoos do not contain preservatives, so avoid keeping them out too long in humid weather.

Tips:

• You can also use dates instead of jaggery. Soak and blend 8 soft dates into a paste and add it in place of jaggery for a completely unrefined, whole foods version.
• Skip the nuts and stick to coconut, jaggery, and cardamom for a simple, allergy-safe recipe.