Coffee Coconut Ladoo Recipe – With Condensed Milk

Name: Coffee Coconut Ladoo
Prep time: 15 min
Total time: 30 min
Yield: 14 ladoos
Ingredients: 20 ml STIR Filter Coffee Concentrate; 2 cups (160 g) desiccated coconut, plus extra for rolling; 200 ml sweetened condensed milk; 1 tsp ghee; A pinch of cardamom powder

Recommended Brew-Casso Products

STIR Filter Coffee Concentrate

STIR Filter (80% coffee, 20% chicory) gives the bold, slightly bitter body and aroma that South Indian-style coffee needs.

Also Works With

STIR Speciality Coffee Concentrate

Instructions

1
Roast the coconut in ghee on low heat for 2 minutes.
2
Add condensed milk and STIR Filter and stir for 5–6 minutes until it comes together.
3
Add cardamom, take off the heat and let it cool until you can handle it.
4
Roll into small balls and coat in desiccated coconut.
5
Let them set for 15 minutes.

Make this with STIR

Made with STIR Filter Coffee Concentrate

STIR Filter (80% coffee, 20% chicory) gives the bold, slightly bitter body and aroma that South Indian-style coffee needs.

No machine needed
Ready in under a minute
Delivered across India

Buy STIR Filter → Try both coffees: Starter Bundle

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Tips

Grease your palms with a little ghee to roll smooth ladoos.

Variations

Press a cashew into each ladoo
Use STIR Speciality for a smoother flavour

Frequently Asked Questions

Do I need sugar?

No. Condensed milk sweetens and binds the ladoos.

How long do they keep?

Up to a week in an airtight box in the fridge.