Malai laddu is a madly simple, super easy ladoo recipe that takes no more than 20 minutes from start to finish and needs just 2 ingredients. Of all the recipes for Indian desserts, this is the one you literally can’t go wrong with!

[feast_advanced_jump_to]

WHAT ARE MALAI KE LADOO?

Malai ke laddoo, also known as Malai Ladoo, is a popular, delightful, and creamy Indian dessert enjoyed during festivals, special occasions, or as a sweet treat anytime. It’s traditionally made with malai (milk cream), chhena (cottage cheese), and sugar and flavored with nuts, spices, and aromatics.

I decided to adapt Nestle Milkmaid’s easy malai laddoo recipe and do away with the hard work. So, my laddus are made by opening a can of condensed milk and mixing it with store-bought paneer! 

The round sweets were rich with that lovely grainy texture that melts in the mouth and are a universal favorite among my sweet tooth-bestowed family.

WHY YOU NEED TO TRY MALAI LADOO

The simplest, quickest, yummiest recipe for laddu.

Devoured by kids and adults alike.

Great for gifting, the Diwali dessert table, or anytime the sweet craving hits.

The recipe can be easily halved or doubled (just follow my measurements).

HOW TO MAKE MALAI LADDU?

Step 1: Grate paneer. Knead with hands until completely mashed and smooth (about 2 to 3 minutes).

Step 2: In a thick-bottomed pan (kadhai), cook the smoothened paneer with condensed milk on low heat.

Step 3: Continue to cook till the mixture starts to come together.

Step 4: Cook until the mixture thickens further and starts to leave the sides of the pan. It should hold form and have a soft dough-like consistency.

Step 5: Remove the malai laddu mixture from the heat. Add cardamom powder and a few drops of kewra water. Mix well.

Step 6: Transfer to a plate or wide bowl and allow it to cool slightly.

Step 7: As soon as you can handle it comfortably with your hands, knead it lightly for 1-2 minutes.

Step 8: Take a tablespoon worth of the mixture and shape the laddoos.

Final step: Spruce up with silver leaf (vark) and a hint of cardamom powder. Completely optional but just because I love it, I added a dusting of chopped pistachios.

VARIATIONS OF THE MILK LADOO RECIPE

Paneer: Fresh store-bought paneer is a time saver, especially when you are elbow-deep in Diwali ladoo recipes. You can, of course, use homemade paneer.

Spices: Generally, people make kesar malai laddu. I didn’t put any saffron. My choice of aromatics was kewra and cardamom. You can leave out both and stick to kesar.

Simply soak a few strands of saffron in warm milk and add it to the laddo mixture. A dash of rose syrup or water, mixed right at the end, would be fantastic with this recipe.

Vegan-ize the recipe: Substitute the two ingredients with vegan ricotta and coconut condensed milk.

MY NOTES ON EASY LADOO RECIPE

• The trick is to keep stirring the mixture to prevent it from sticking to the bottom of the pan.
• Grease your palms with a little ghee to make shaping the malai ke laddo easier.
• If you want a very smooth texture, you can grind the cooked mixture briefly in a food processor.
• Since it’s a milk-based recipe, it’s perishable. I’d advise consuming it within 3 days. And it should be stored in the refrigerator in an airtight container.
• Can you freeze malai laddus? Yes, yes, you can! For about 2 months. Place on a tray, freeze, and then transfer into a container.

INDIAN SWEET RECIPES YOU’LL LOVE

Coconut Almond Bliss Balls

Pumpkin Besan Burfi

Chocolate Modak

Chocolate Peda

Besan Ka Halwa

Orange Kheer

Kalakand

Half the joy of cooking is sharing it with others. That's why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love the Malai Laddu as much as we do!

📖 Recipe

Sunshine in a square—that's what this easy coconut burfi recipe makes. Soft, creamy, and distinctly coconutty, it has that delicate flavor of desserts with saffron. So simple to make with just 6 ingredients, the khoya burfi is a homemade pleasure at its best.

This easy coconut barfi comes from my father's recipe archives, and it’s to die for! It’s reminiscent of "kalakand" with its soft, grainy texture and sweet, fudgy taste.

Although there is a wide variety of mithai available in the markets during Diwali, I find moments of joy and light when making homemade sweets. There is nothing quite like making coconut burfi at home with the family.

By now, it’s become a ritual that everyone looks forward to. Especially since it is incredibly easy to make.

[feast_advanced_jump_to]

THE EASIEST COCONUT BURFI RECIPE YOU’LL TRY

Doesn't need an exhaustive list of fancy ingredients

The perfect way to expand your dessert repertoire

Saffron and pistachio give the dry coconut burfi gorgeous, festive colors and flavors

Makes for a special surprise for homemade Diwali gifts

HOW TO MAKE COCONUT BURFI?

Step 1: It’s best to start with soaking the saffron. In a teeny-tiny bowl, place your saffron threads and add a tablespoon of warm milk. Let them mingle until the milk is infused with that golden hue.

Step 2: In a thick-bottomed pan, heat a few tablespoons of ghee, then add your grated khoya and cook for about 5 or so minutes.

Step 3: Stir in the sugar and cook for a few more minutes until both the khoya and sugar melt.

Step 4: Then add the desiccated coconut and saffron milk infusion from step 1. You may need to add some milk to get the correct consistency if the mixture feels too dry. Continue to cook and stir until the coconut burfi with khoya starts to leave the sides of the pan.

Step 5: Sprinkle in the pistachios.

Step 6: Pour the mixture onto a greased tray or plate. Flatten it out into a nice, even layer.

Final step: Chill. Cut. Conquer.

Pop the nariyal ki barfi into the refrigerator for a couple of hours to set. Once it's firm, cut it with a sharp knife into squares (or any shape that makes your heart sing).

MY TIPS ON HOMEMADE COCONUT BURFI

Most Indian dessert recipes, like burfi, are easy to make, but it takes a little finagling to nail the texture. Since practice maketh a (wo)man perfect, here’s what I’ve learned from making the coconut burfi recipe a few times:

• Use low heat.
• Stir continuously.
• Be patient.
• Use lukewarm milk to bring the mixture to the right consistency. You may need about 1/3rd to ½ cup.

HOW TO SERVE & STORE NARIYAL BARFI?

I garnished the coconut sweet with edible gold foil. Why? Cause Diwali. You can use silver foil instead or leave it out completely.

And right before serving, a sprinkling of chopped pistachios for that green hue and play of texture. This is a coconut burfi with milk, so it has to be refrigerated. It stores well for up to a week.

COCONUT BURFI INGREDIENTS SWAPS

Ghee: Feel free to use homemade or store-bought.

Coconut: Desiccated or dry powdered coconut will work in this coconut mithai recipe. They’re easily available online and in stores.

Khoya: A lot of recipes make coconut burfi with condensed milk or milk powder. I made it with evaporated milk solids, what we call khoya.

You can make khoya at home using this wonderful recipe or use store-bought, like me. The only caveat is that it has to be fresh. Taste it. It should be nice, rich, and sweet. If it’s sour, it’s gone bad.

Sugar: Can’t find powdered sugar? Grind granulated sugar at home, or you can make the coconut burfi with jaggery.

Nuts: I love pistachios, but peeled and chopped almonds will pair fantastically with coconut saffron burfi. Or mix both.

Add-ins: In my recipes, where there is saffron, cardamom is quick to follow. This time, I deliberately chose not to use the queen of spices. But if you want that additional depth of flavor, I suggest adding a pinch or two to the burfi mixture right at the end.

MORE RECIPES WITH DRY COCONUT

Coconut Almond Bliss Balls

Coconut Mawa Modak

Coconut Cardamom Peda

Easy Coconut Ladoo 

Half the joy of cooking is sharing it with others, which is why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this easiest coconut burfi recipe as much as we do!

📖 Recipe

This coconut ladoo is hands down the best homemade nariyal ladoo recipe. With a handful of ingredients, coconut shines in these fudgy, soft, and delicious sweets. At the same time, cardamom lends them a floral hint. The perfect dessert for Diwali and parties!

Looking for easy ladoo recipes? You won’t find one simpler than this. Passed down from my parents, who made it every Diwali, of all the coconut ladoo recipes I’ve tried, this one is the easiest by far.

[feast_advanced_jump_to]

WHY TRY THESE NARIYAL KE LADDU?

Needs just 6 basic pantry ingredients

Perfect for festival get-togethers and Diwali gifting 

A very beginner-friendly recipe gives you melt-in-the-mouth mithai

Truly fail-proof with guaranteed yummy coconut ladoos each time

HOMEMADE VS STORE-BOUGHT DESICCATED COCONUT LADOO

Making coconut ladoos at home is faster than it would take anyone to drive to a shop and purchase some. Trust me. In 20 to 25 minutes, I had these bite-sized heavens rolled and ready to be devoured. 

Fabulously easy and quick to make, the nariyal ladoo recipe gives you moist, soft mithai with a slight chewiness, sweet but not cloyingly!

The control of ingredients is not the only reason I love to make Indian sweets at home (which, I agree, is fantastic). It’s about making your own traditions and memories with loved ones. That’s the most precious gift – the gift of love - you pass on to everyone around you.

HOW TO MAKE COCONUT LADOO?

Step 1: In your non-stick pan, heat ghee and then add milk, sugar, and milk powder to it. 

Step 2: On low heat, cook the mixture, stirring continuously so it doesn’t burn and remains lump-free. Scrape the sides and bottom of the pot until the sugar has melted.

Step 3: When the sugar has melted, and the nariyal ladoo mixture thickens, stir in desiccated coconut and cardamom powder. 

Step 4: Cook for 5 more minutes or until the mixture comes together.

Step 5: Remove from the heat. Let the coconut ladoo with milk powder cool slightly, undisturbed.

Final step: Shape into even-sized balls using your hands. Dust with more coconut, and serve!

MY COCONUT LADOO RECIPE NOTES

• If your desiccated coconut has large chunks, remove them. They make it harder to shape the coconut laddu. 
• Right after you take the coconut laddu mixture off the heat, add an extra tablespoon of ghee to it. This is optional and required only if you feel the laddu recipe needs a helping hand to bind. 
• Beetroot powder is a great way to inject some fun into the recipe. Mix it with desiccated coconut, then roll the ladoos in it for a gorgeous pink pop. Again, it’s completely optional and just something I did to humor my color-loving soul.

COCONUT LADDU INGREDIENT SWAPS 

Coconut: Desiccated coconut, or freshly grated coconut, use whatever you can get your hands on. 

Milk: I made the coconut ladoo with milk powder and whole milk. Both impart richness and sweetness to the ladoos. To make them even richer, you can substitute whole milk with condensed milk. Do adjust the amount of sugar, as both condensed milk and milk powder are sweet.

Sweetener: Sugar was my choice. You can sub it with raw sugar or jaggery powder. How to make coconut laddu with jaggery? The process remains absolutely the same. The only difference will be the color. Gud imparts a brown hue to the sweets.

NEED ANOTHER DELICIOUS INDIAN SWEET RECIPE?

Kalakand

Besan Burfi

Chocolate Peda

Chocolate Burfi

Kaju Katli

Chocolate Modak

Coconut Cardamom Peda

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love the coconut ladoo as much as we do!

📖 Recipe

This besan barfi recipe is easy, quick, and delicious! Hands down, the best besan sweet recipe - it needs 4 basic ingredients and some stirring. That’s all. And from Diwali to Rakhi, you have the fudgy goodness of besan ki barfi ready in no time!

People often ask me, "Why make besan burfi at home when it’s so easily available?" Because mithai is the very essence of Indian festivals and, for me, the best part. Diwali celebrations are simply not complete without sweet, fudgy, gooey besan burfi. Nothing beats the aroma, texture, and taste of roasting besan and ghee folded in the sweet fragrance of cardamom.

This particular besan barfi recipe was handed down to me from my mithai-loving parents, who made it every winter while I was growing up. One whiff and I'm transported to my mother's kitchen.

[feast_advanced_jump_to]

TRY THIS BESAN BARFI RECIPE BECAUSE

Super easy to make.

You control the ingredients!

Each bite is pure bliss with a unique, authentic taste that’s not there in store-bought versions.

There are endless variations: jam-packed with dry fruits, mixed with semolina or coconut, light-colored, dark.

HOW TO MAKE BESAN BARFI RECIPE?

Step 1: Dry roast besan (chickpea flour) in a thick-bottomed pan over very low heat.

Step 2: Add ghee and cook for another 10–15 minutes, stirring constantly.

Step 3: Turn off the heat. Stir in sugar and cardamom powder.

Step 4: Transfer the besan ki barfi ka mixture to a greased ( or parchment-lined) plate or pan. Top with nuts of your choice.

Step 5: Cut into clean squares once it cools completely.

Final step: Dig into the most scrumptious, classic Indian dessert.

NOTES TO MAKE THE FUDGIEST BESAN BURFI?

The factors (ghee, besan, and temperature) of a good besan burfi are simple. But the failures (undercooked, overcooked, and burnt besan) are devastating. Here’s the trick to making a besan barfi that satisfies the soul.

• Roast on low-medium heat. At high heat, besan burns or roasts inconsistently.
• Besan lumps; use your wooden spoon or spatula to break them.
• Be patient. It’ll take 10–15 minutes for besan to be gloriously fragrant and lightly browned.

This is the most important step in all besan sweets recipes. You don’t want undercooked besan. It doesn’t taste good and puts your digestion out of service.

• Stir, stir, and stir constantly. Don’t let a phone call or Instagram steal your attention.

BESAN BURFI INGREDIENTS

Besan: Coarse or fine, both work in this besan barfi recipe. I prefer the latter (finer gram flour), as it gives the burfi a fudgier mouthfeel.

Ghee: Homemade or store-bought; use what’s convenient for you.

Sugar: Powdered sugar is what I used. Caster sugar will do. So will jaggery, although your barfi will have a darker hue, like my besan laddo.

Milk is not essential from a structural perspective. It’s to get the consistency right. If the mixture feels too dry, add a tablespoon or two of milk, one at a time. Mix it in after step 3 of the besan barfi recipe.

Cardamom: Every Indian mithai I make must have cardamom powder. That’s just how my taste buds see it. You can omit it. The burfi will still be delicious.

Nuts: It’s Diwali, so a little nutty decor is a necessity. Top with pistachios or almonds, or experiment with other ingredients instead.

MORE SWEETS WITH BESAN

Besan Burfi With Condensed Milk

Pumpkin Besan Burfi

Besan Ka Halwa

OTHER EASY INDIAN DESSERT RECIPES

Coconut Saffron Burfi

Easy Coconut Ladoo

Sooji Badam Halwa

Almond Kheer

Nankhatai

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this besan barfi recipe as much as we do!

📖 Recipe