Coconut Ladoo — festive sweet for Sankranti & Pongal
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Coconut ladoo receipe for Sankranti

Coconut ladoo is a quick, no-fuss sweet made with coconut and milk. It’s perfect for Makar Sankranti and also fits beautifully with Pongal as a sweet offering and family treat.

15–20 min Easy Great for gifting
Recipe Pongal ideas Wishes
Sankranti card preview

Make ladoos, share with loved ones, and send a festive card.

Coconut ladoo recipe

Ingredients and directions from your original page.

Ingredients

  • 1 cup dry coconut powder
  • 1 cup milk powder
  • 3/4 cup sugar powder
  • 5-6 teaspoons boiled milk
  • Raisins or badam for garnish

Directions

  1. Mix coconut powder, milk powder and sugar powder in a bowl.
  2. Slowly add milk and bind the mixture together.
  3. Shape the mixture into laddoos.
  4. Garnish each laddoo with raisins or badam on top and your coconut ladoos are ready to be served.
Festival twist: Add cardamom powder and a few saffron strands for a Pongal-style aroma.

Coconut ladoo for Sankranti & Pongal

Why coconut ladoo for Sankranti?

Sesame–jaggery sweets are classic Sankranti treats, but coconut ladoo is equally loved because it’s warming, energy-rich, and easy to share during winter gatherings.

Why coconut ladoo for Pongal?

Pongal is a harvest thanksgiving festival where sweet dishes are offered as prasadam. Coconut is widely used in South Indian cooking, making coconut ladoo a perfect festive sweet alongside Sakkarai Pongal.

Best time to make

Make them fresh on the festival morning or the evening before. They set beautifully after 30–60 minutes of resting.

How to serve

Serve after a festive meal with filter coffee/tea, or pack as a gift box with a greeting card.

Pongal serving ideas

As prasadam

Offer coconut ladoo with Sakkarai Pongal or sweet rice for a complete festive plate.

Gift tray

Pair ladoos with sugarcane and a greeting card for a harvest-themed gift.

Kids’ mini ladoos

Make bite-size balls and roll in coconut flakes—easy and cute.

Variations

Fresh coconut version
Replace dry coconut powder with freshly grated coconut. Lightly roast it for 2–3 minutes to remove moisture, then proceed.
Condensed milk shortcut
Skip milk powder + sugar. Use ¾ cup desiccated coconut + ½ cup condensed milk. Cook 2–3 minutes, cool, roll and coat.
Vegan option
Use coconut milk powder (or almond powder) and bind with warm coconut milk; sweeten with powdered jaggery or sugar.
Flavor upgrades
Add cardamom, saffron strands, a pinch of nutmeg, or rose petals. Roll in extra coconut flakes for a snowball look.

Tips & storage

Binding tip
Add milk slowly—too much makes the mixture sticky. If it gets wet, mix in a bit more coconut powder.
Texture tip
Roast coconut lightly for a nutty aroma, but don’t over-brown it.
Storage
Store in an airtight box. Room temp: 1–2 days (cool weather). Fridge: up to 5–7 days. Bring to room temp before serving.
Gift idea
Wrap 3–4 ladoos in butter paper, place in a small box, and attach a Sankranti/Pongal message.

Wishes to share with coconut ladoos

Copy and send along with your sweet gift.

FAQ

Can I use jaggery instead of sugar?
Yes. Use fine powdered jaggery for best binding. If jaggery is moist, dry it a little (spread for 10 minutes) before mixing.
Why are my ladoos not holding shape?
Either the mixture is too dry (add a teaspoon warm milk) or too crumbly (knead for 1–2 minutes to activate binding).
Can I toast coconut in ghee?
Yes—use ½ teaspoon ghee for aroma, especially for Sankranti. Keep the roasting light.
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