Microwave Coconut Ladoo (Diwali Sweet in 10 Minutes)
Soft coconut ladoo made in the microwave with desiccated coconut, condensed milk and cardamom. 12 ladoos in 10 minutes, no stove needed.
Method
- Put the ghee in a large microwave-safe bowl and microwave for 20 seconds until melted.
- Add the coconut, condensed milk, cardamom and saffron, if using, and mix until every bit of coconut is coated.
- Microwave on full power for 1 minute, then stir well, scraping the sides.
- Microwave for another minute and stir again. Give it 30 seconds to 1 minute more, until the mixture is thick and pulls away from the sides of the bowl as one soft mass.
- Leave it for 3 to 4 minutes, until cool enough to handle but still warm. It is hard to shape once fully cold.
- Rub a little ghee on your palms. Roll level tablespoons of the mixture into balls, about 1 inch across.
- Roll each ball in the extra coconut and press a little pistachio on top. Leave them 10 minutes to firm up before serving.
Microwave times are for a 1,000 W microwave, the usual US size. In an 800 W microwave (common in the UK and Europe) add about a quarter more time; at 1,200 W check a little early.
Soft coconut ladoo made in the microwave with desiccated coconut, condensed milk and cardamom. 12 ladoos in 10 minutes, no stove needed.
Nutrition per serving
- Calories
- 140 kcal
- Protein
- 2 g
- Carbs
- 12 g
- Fat
- 10 g
- Fibre
- 2 g
- Sugar
- 10 g
- Sodium
- 25 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
The stopping point is the whole recipe. Take it out too soon and the ladoos slump and stick; cook it too long and they turn dry and crumbly. You are looking for the moment the mixture stops looking wet and gathers into one ball that leaves the sides of the bowl. Microwaves differ a lot, so stir and check after each burst rather than following the clock. Shape them while they are still warm: the condensed milk sets as it cools.
Substitutions
- Desiccated coconut — frozen grated coconut, thawed and squeezed dry; add 1 extra minute of cooking
- Condensed milk — for a less sweet version, use 1/2 cup condensed milk and 2 tablespoons milk powder
- Ghee — butter, or coconut oil for a dairy-free fat (the condensed milk still contains dairy)
- Cardamom — rose water, a few drops, added after cooking
Serving suggestions
Serve on a Diwali sweets platter alongside barfi and namak pare, or with a cup of masala chai. They also travel well in a box as a gift.
Storage
Keep in an airtight container in the fridge for up to 5 days. Bring them to room temperature for 10 minutes before serving so they soften.
Reheating
They are served at room temperature. If they have become firm in the fridge, leave them out for 10 to 15 minutes.
Equipment
- Microwave
- Large microwave-safe bowl
- Spatula
- Small plate for the rolling coconut
Variations
- Rose: add a few drops of rose water and roll in crushed dried rose petals
- Chocolate: stir in 1 tablespoon cocoa powder with the condensed milk
- Stuffed: press a piece of almond or cashew into the centre of each ball before rolling
Why it works
Condensed milk is milk with most of its water already removed and sugar added. Heating it with the coconut drives off the rest of the water and the sugar binds the coconut together, so the mixture sets firm as it cools. Short bursts with stirring heat it evenly so the edges do not catch before the middle is ready.
Frequently asked questions
How do you make coconut ladoo in the microwave?
Mix desiccated coconut, condensed milk, ghee and cardamom in a large bowl, microwave in 1-minute bursts with stirring until it pulls together, cool slightly and roll into balls. It takes about 3 minutes of cooking.
Why are my coconut ladoos not holding shape?
The mixture was undercooked. Microwave it for another 30 seconds and stir; it is ready when it leaves the sides of the bowl as one mass.
Why are my ladoos dry and crumbly?
They were cooked too long. Knead in a teaspoon of condensed milk or milk while still warm.
Can I use fresh coconut?
Yes. Squeeze it dry and add about a minute of cooking time, as it holds more water.
How long do coconut ladoos last?
Up to 5 days in an airtight container in the fridge.
Tags
More like this
Desserts
15min
No-Bake Date and Nut Bites (15 Minutes)
Drinks
7min
Salted Brown Butter Latte (7 Minutes)
Drinks
5min
Mango Lassi
Breakfast
15min
Fluffy High-Protein Oat Pancakes
Drinks
10min
Ultimate Masala Chai with Fresh Spices
Ramadan
5min
5-Minute Easy Sheer Khurma Dessert
More recipes with coconut
Other recipes in about 10 minutes
Reader reviews
No reviews yet. If you have made this recipe, you will be the first to say how it went.
Did you make this?
Tell us how it actually went — including if something did not work. Reviews are read before they are published.