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A variety of coconut ladoos placed in a circular heap in a plate. To the right of the plate are crushed rose petals in a small bowl. On the bottom is a plate with pistachio powder, and coconut flakes, as well as a small bowl with desiccated coconut. To the left of the plate is a ribbon, and a beige napkin.

3 ingredient instant coconut ladoos | Cardamom coconut fudge balls

Instant coconut ladoos (or nariyal ladoos) are a traditional Indian dessert made with coconut and condensed milk. Think of it as cardamom coconut fudge rolled into a ball. Ready in less than 10 minutes, this instant dessert is super easy to make. Just mix, shape into balls, and roll with your favorite toppings.
Course Dessert
Cuisine Indian, Pakistani
Prep Time 15 minutes
Total Time 15 minutes
Servings 18 people
Calories 150 kcal


  • 2 cups / 100g desiccated coconut
  • ½ can / 7 oz condensed milk
  • 1 teaspoon cardamom powder
  • Oil for greasing hands (or butter, or ghee)

Toppings (Use

  • Pistachio powder Pistachios, crushed into powder
  • Desiccated coconut
  • Crushed rose petals
  • Freeze dried strawberries


  1. Dry roast the desiccated coconut in a medium sized frying pan till it is pale golden, and you can smell the nuttiness of the coconut. Make sure to stir the coconut as it can burn very quickly.
  2. Take the coconut off the heat, and place in a medium sized bowl.
  3. Let it cool for a few minutes and then add the cardamom powder, along with half of the condensed milk. Stir through, and then add the rest of the condensed milk little by little.
  4. The dough should be thick, and it should be easy to form balls out of the dough. If the dough is too sticky, add a little more coconut. If the dough is too dry, add another tablespoon of condensed milk.
  5. Add oil / butter / ghee to your hands, and then scoop a little of the coconut mixture to make a ball out of it. Do the same for all the coconut mixture.
  6. Roll the coconut ladoo in your preferred toppings. I have used desiccated coconut, pistachio powder, freeze dried strawberries, and rose petals.
  7. The coconut ladoos can be stored in an airtight container for about a week. Make sure they are kept in a cool place. If the weather is warm, keep them in the fridge. This recipe makes about 18 - 20 coconut ladoos. The serving size keeps into account 1 coconut ladoo per serving.