Kesar Coconut Ladoo

This kesar coconut ladoo or coconut ladoo with kesar flavour is a timeless Indian sweet that beautifully blends simplicity with richness. Made using desiccated coconut, milk, condensed milk, and saffron (kesar), this ladoo is loved for its soft texture, natural sweetness, and delicate aroma. It is one of those desserts that feels festive yet comforting, making it perfect for celebrations, religious offerings, and everyday sweet cravings.

What makes kesar coconut ladoo truly special is the use of saffron, often called the “golden spice.” Even a few strands of saffron add a warm color, subtle floral aroma, and a rich flavor that elevates the humble coconut ladoo into something truly luxurious. Combined with finely grated or desiccated coconut, saffron creates a balance of freshness and depth that appeals to all age groups.

This coconut ladoo recipe is especially popular because it is quick and beginner-friendly. Since it uses condensed milk, there is no need to prepare sugar syrup or worry about complex cooking techniques. The condensed milk not only sweetens the mixture but also gives the ladoos a creamy, melt-in-the-mouth texture. The desiccated coconut absorbs the flavors beautifully, resulting in evenly flavored, soft yet firm ladoos.

Another reason coconut ladoo with kesar flavour is so loved is its versatility. It is a no-bake Indian sweet that can be prepared in under 30 minutes, making it ideal for festivals like Diwali, Raksha Bandhan, Navratri, and Ganesh Chaturthi. It is also commonly prepared for pujas and special occasions as a homemade prasad. Because it requires minimal ingredients, it is often the first sweet many people learn to make at home.

From a nutritional point of view, coconut ladoos offer natural energy from coconut and milk solids. While it is an indulgent dessert, using quality saffron and coconut adds to its wholesome appeal. These ladoos store well for a few days when refrigerated, making them perfect for gifting and advance preparation.

So this kesar coconut ladoo is the perfect example of how traditional Indian sweets rely on good ingredients rather than complicated methods. With its rich kesar aroma, creamy sweetness from condensed milk, and delicate coconut texture, this dessert continues to remain a favorite across generations. Whether served to guests or enjoyed with a cup of tea, kesar coconut ladoo always brings a touch of tradition and celebration to the table.Check out the recipe below.

Ingredients 

Dessicated coconut-1 &1/2 cup

Boiled cooled Milk-1/2-3/4 cup

Condensed milk -1/2-3/4 cup

Cardamompowder-/4 tsp

Saffron soaked in milk -few

Pista- few finely chopped 

Ghee-1 -2 tsps

Recipe Video 

Method

✍️Heat ghee in a kadai add dessicated coconut and roast lightly in low flame for few seconds until light golden brown color. 

✍️Add milk and saffron soaked in milk mix well.(Note :if the mixture appears too dry add little extra milk).Add cardamom powder and condensed milk and mix until well combined.

✍️Continue to cook in low flame by continuously stirring until the mixture thickens and forms a non sticky mass.(Note: if the mixture is too dry add another tsp of  ghee.)

✍️Switch off the gas and transfer the mixture to a bowl and cool a bit.

✍️Once the temperature is easy to handle smear palms with ghee and make ladoos , then roll the ladoos in dessicated coconut and garnish with finely chopped pista and saffron strings. Serve.

Enjoy😋

Variations: 

✍️Instead of dessicated coconut fresh coconut can be used. 

✍️You can use sugar or jaggery instead of condensed milk. 

✍️You can add milk powder too for more creamy texture if using sugar .

✍️You can keep stuffing of gulkund or finely chopped dry fruits of your choice and make ladoos.

✍️You can rose essence or kewra water too instead of saffron flavour.

Total Preparation Time-30 mins 

Yield-12-13 ladoos