Malai Ladoo with Coconut

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

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients needed to make these malai ke ladoo:

• 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

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here's how to make coconut laddu with condensed milk and ricotta cheese:

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.

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.

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.

You might also like

Here are a few more dessert recipes you might want to try:

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Recipe Card

Malai Ladoo with Coconut

These Coconut Malai Ladoo just melt in the mouth and are perfect to make during festivals. Made with condensed milk and ricotta cheese.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 5 mins

Cook Time: 25 mins

Total Time: 30 mins

Course: Dessert

Cuisine: Indian, north indian

Servings: 30 Servings

Ingredients

1x2x3x

• 16 oz. Ricotta Cheese* (about 1¾ cups)
• 14 oz. Can of Condensed Milk*
• 1 cup Desiccated Coconut
• ¾ cup Heavy cream, divided
• Pinch of Saffron
• ½ teaspoon 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 6~8 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. Roll them in dried coconut flakes, if desired. Cool completely and store them in the fridge for up to 1 week.

Video

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.

Nutrition

Serving: 1ladoo | Calories: 80kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 22mg | Potassium: 65mg | Fiber: 1g | Sugar: 6g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg

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