Coconut Malai Ladoo are easy to make and have a delightful melt in the mouth texture. They are perfect to make during festivals. This recipe uses condensed milk and ricotta cheese instead of khoya.
Malai ladoo are a popular dessert during festival season especially during Diwali. This coconut malai laddu is my twist on this classic recipe. This is an easy dessert to make and uses just a few ingredients.
Traditionally this creamy ladoo is made with khoya (dried milk solids). But in the US, finding good quality khoya aka mawa is a little difficult.
So, I use ricotta cheese instead and it works beautifully. Ricotta has a creamy texture almost similar to mawa but it is not as dry. Cooking it in a dry pan for a few minutes, gives it the perfect texture akin to malai.
Condensed milk adds sweetness to this malai laddu and makes this recipe quick and easy. Do try these easy coconut ricotta balls for your next party or as a holiday edible gift.
If you are not a big fan of coconut, then skip it and add saffron instead to make Kesar Malai ladoo. I have included more variations below.
Why I love this recipe
- easy recipe
- ingredients can be found in neighborhood grocery
- can be customized to your liking
- delicious with a delightful texture
- recipe can be doubled or halved easily
Ingredients
The malai coconut laddu needs just a few ingredients:
- Ricotta Cheese – use either part skim or whole milk
- Condensed Milk – low fat or regular work
- Heavy milk – light cream or half-n-half would work (but won’t be as decadent)
- Desiccated Coconut – I love to use the fine variety here. But if you only have unsweetened coconut flakes, then blend or process until they get to a fine texture. Avoid using sweetened coconut flakes.
- Saffron
- Ground cardamom
Instructions
Add ricotta cheese to a medium size, heavy bottom non stick pan. Cook on medium heat, stirring constantly. The cheese will initially melt and then will come together into a sticky dough consistency. This takes about 5~6 minutes.
In a small bowl, warm 2 tablespoons of cream. Add the saffron, swirl around and set aside.
Once the ricotta cheese is thick, add in the condensed milk, dry grated coconut and the remaining heavy cream. Mix well until the mixture is smooth, a whisk is best to use here.
Add the saffron flavored cream and ground cardamom. Mix well and cook, stirring constantly until the mixture thickens considerably and starts to leave the sides of the pan, about 20~25 minutes.
Turn off the heat and let the mixture cool. Once cool enough to handle, take about a tablespoon of ricotta coconut mixture to form into balls. Cool completely and store them in the fridge for up to 1 week.
Expert Tips
- Part Skim or full fat ricotta cheese can be used.
- Low fat condensed milk will work too.
- Heavy milk can be subbed with light cream or half-n-half can be used. Please note that the resulting ladoo may not be as creamy or decadent.
- Best to use fine desiccated coconut in this recipe. But if you only have unsweetened coconut flakes, then blend or process until they get to a fine texture. Avoid using sweetened coconut flakes.
- Use a non stick skillet to avoid sticking to the bottom and scorching.
- Keep the malai ladoo chilled. These coconut ricotta balls can be stored in an airtight container for up to 1 week.
Variations and other ideas
Here are a few variations and ideas to make with this basic malai ladoo recipe:
- For more coconutty flavor and texture, roll the ricotta balls in desiccated coconut.
- I think coconut and chocolate are a great combination, roll the balls in chocolate sprinkles for a yummy twist.
- Make chocolate malai ladoo truffles – dip completely cooled ricotta balls in melted chocolate and wait till they are set.
- If you are not a big fan of coconut, then sub it with 1 cup of almond or cashew flour. Follow the recipe as is and roll in chopped nuts, if desired.
More dessert recipes to try
- Dry fruit urad dal ladoo (Sunnundalu)
- Semolina laddu
- Churme ka laddu
- Lauju (coconut fudge)
- Mixed fruit Shrikhand
Few more recipes using ricotta cheese
I love hearing from you!! If you’ve tried this or any other recipe on the blog, tag in your creations on Instagram @cook_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Coconut Malai Ladoo
Ingredients
- 1½ cups Ricotta Cheese*
- 14 oz. Can of Condensed Milk*
- 1 cup Desiccated Coconut
- ¾ cup Heavy cream, divided
- Pinch of Saffron
- ½ tsp Ground Cardamom
Instructions
- Add ricotta cheese to a medium size, heavy bottom non stick pan. Cook on medium heat, stirring constantly. The cheese will initially melt and then will come together into a sticky dough consistency. This takes about 5~6 minutes.
- In a small bowl, warm 2 tablespoons of cream. Add the saffron, swirl around and set aside.
- Once the ricotta cheese is thick, add in the condensed milk, dry grated coconut and the remaining heavy cream. Mix well until the mixture is smooth, a whisk is best to use here.
- Add the saffron flavored cream and ground cardamom. Mix well and cook, stirring constantly until the mixture thickens considerably and starts to leave the sides of the pan, about 20~25 minutes.
- Turn off the heat and let the mixture cool. Once cool enough to handle, take about a tablespoon of ricotta coconut mixture to form into balls. Cool completely and store them in the fridge for up to 1 week.
Notes
- Part Skim or full fat ricotta cheese can be used.
- Low fat condensed milk will work too.
- Heavy milk can be subbed with light cream or half-n-half can be used. Please note that the resulting ladoo may not be as creamy or decadent.
- Best to use fine desiccated coconut in this recipe. But if you only have unsweetened coconut flakes, then blend or process until they get to a fine texture. Avoid using sweetened coconut flakes.
- Use a non stick skillet to avoid sticking to the bottom and scorching.
- Keep the malai ladoo chilled. These coconut ricotta balls can be stored in an airtight container for up to 1 week.
Kalyani
These look fab ! Addition of coconut is interesting as it’s providing some
Binding as well:))
Sandhya Ramakrishnan
Oh God! Those perfect smooth balls of Malai laddoo is calling my name. That is a wonderful recipe Pavani and now I am bookmarking it from your site 🙂
Usha
Laddus are very tempting and beautifully captured.
srividhya
Ricotta cheese is a life saver for these indian sweets when we don’t have the malai. very nice Pavani.
Priya Suresh
So soft and irresistible Malai laddoos, tempting me a lot.
Sharmila - The Happie Friends potpourri Corner
I am always a big fan of your Clicks dear!! My make me drool over and over again!!
Sandhiya
Perfectly made ladoo and it’s a mouthwatering recipe. As usual, the pictures are gorgeous.
Srivalli
Those pictures are so stunning Pavani…and must have tasted so delicious right..
themadscientistskitchen
OMG these are yum. Must make them asap.
Chef Mireille
these look so soft and melt in your mouth delicious
Jayashree
Wow…these laddoos look so good.
Harini
Such sinful treats there! Love them.
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I love making sweets from Ricotta Cheese. This one looks perfect for any occasion! Well made and great shots too.
Priya
looks perfect, can almost feel the soft ladoos from your pictures, stunning clicks!