Chocolate · East meets West Fusion · Glutenfree · Sweet Treats

Cardamom, Lime and Coconut Easter Ladoos


Coconut ladoos, an all time favourite and nothing quite beats the versatility of these creamy, nutty and delicious round balls. One of many Indian mithai’s welcomed by many and the great thing about them is they are so quick and easy to prepare. Easter is just a couple of days away and homes must be filled with chocolate eggs, hot cross buns and various other treats to be shared among family and friends. As a mum I love sending the kids out on their Egg hunt and as much as we all love chocolate, it’s always fascinating to fill plastic eggs with variants, whether it be toys, craft items or food items. In fact it’s a great way to introduce something new. In this post I’ll be sharing an uncomplicated version of making coconut ladoos using condense milk and coconut, a recipe that anyone can replicate. To add that Easter touch, I’ve added a twist by adding lime to this mix to add a zesty bite and oh my it tastes heavenly kind of like in between the famous coconut ice and toasted teacake coconut sweets except these are not as sweet so a winner all round.

Cardamom, Lime and Coconut Easter Ladoos

Makes: Approx 16 ladoos, amount depends on size of ladoos made.
Preparation time:10 minutes
Cooking time: 10-15 minutes


150g Dessicated coconut plus extra for rolling
165g Condense milk
Zest of 2 limes
1/2 Tsp Lime extract
1/4 Tsp ground cardamom
1/2 Tsp coconut oil

To decorate:

Small chocolate eggs


1. In a wide pan add the coconut and on low heat toast the coconut for about 4-5 minutes.
2. Stir in the condense milk, lime zest, lime extract, ground cardamom and coconut oil and cook for further 5 minutes. The mixture will look rough and that is fine.
3. Transfer mixture into a big bowl or plate and let it cool slightly. Please note the mixture should still be warm enough to roll into balls and covered in dessicated coconut.
4. Take small amount of mixture and gently squeeze and roll into balls, roll them in a bowl of dessicated coconut and place on plate, add small chocolate eggs onto the ladoos.
5. Once cooled, store in an airtight container for up to 1 week.


4 thoughts on “Cardamom, Lime and Coconut Easter Ladoos

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