Thandai Coconut Ladoo

Name: Thandai Coconut Ladoo
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 teaspoon ghee; 3/4 cup desiccated coconut powder (unsweetened); 1/2 cup thandai powder (homemade or store bought); 1/2 cup condensed milk (sweetened, adjust to taste, add 1-2 tablespoons more for sweeter ladoo); 1 tablespoon chopped nuts (like almond and cashews); more desiccated coconut powder (for rolling the ladoo)

By Manali Singh

5 from 4 votes

Mar 12, 2019

Coconut Ladoo flavored with thandai masala! These easy coconut balls have flavors of fennel, cardamom, rose and make a great festive treat!

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Easy and fun to make, these Thandai Coconut Ladoo are perfect for Holi celebrations!

These are simple coconut ladoos which have been flavored with my homemade thandai powder to make them festive!

Didn’t I tell you guys that I will be sharing a dessert recipe made with the thandai powder this week?

Well, here it is! Super easy Thandai Coconut Ladoo! The inspiration for these ladoos came from my hugely popular paan ladoo.

Since you guys love them so much, I thought it would be fun to make something similar with thandai flavor.

These thandai coconut ladoo or balls come together in less than 20 minutes. The cook time is actually less than 5 minutes, it’s only the shaping of the balls which takes some time.

These Thandai Coconut Ladoo

✓ make the perfect festive treat for Holi

✓ the perfect make ahead dessert for holi parties!

✓ super easy to make with only 4 basic ingredients

✓ get done is 20 minutes or less

✓ have a refreshing thandai flavor

You need only 4 basic ingredients for this recipe – coconut powder, thandai powder, condensed milk and ghee. Adding nuts in the center of the ladoo is optional and you can skip it.

I added the nuts since I like a little in my ladoo and also thandai and nuts go hand in hand. But you can skip if you want.

The coconut powder and thandai powder are cooked together will little ghee only for few minutes until fragrant. Then you shape them into ladoos and done!

So simple right? and makes such a nice treat.

These ladoos have quite a strong thandai taste, you can literally taste the fennel and the cardamom and rose.

If you want the thandai flavors to be more subtle, use only 1/4 cup of the thandai powder and up the coconut powder to 1 cup.

Initially, I did test this recipe with 1/4 cup thandai powder and Sarvesh thought it was great. However, I thought it tasted more coconut than thandai and I wanted the thandai flavor to be more prominent.

So for the next batch, I increased the amount of thandai powder to 1/2 cup and reduced the coconut powder. I liked this version more and hence I am sharing that but feel free to change amounts as needed.

Holi is one festival which I always looked forward to, more so because of the food. Gujiyas, namakpare, dahi bhalle – I gulped down everything without any control during Holi!

Now holi feels like just another day. Celebrating Indian festivals in India is completely different. Also, I miss mom so much during these festivals.

She would always ask me what all I was going to prepare for Holi and whether I made the gujiyas or not. I am pretty sure mom would have approved of these thandai coconut balls :).

I don’t plan to do much this holi but what I will definitely do is make a batch of these ladoos.

Ever since I have made the thandai powder, I have been using it in so many ways. Try adding it your greek yogurt with some honey, it tastes so good!

And of course adding it to warm milk gives you masala milk which is so soothing and comforting.

Hope you guys try these Thandai Coconut Ladoo this Holi and enjoy them as much as we did.

Method

1- Heat 1 teaspoon of ghee in a pan on medium heat, then add the coconut powder and thandai powder to it.

2- Saute the mixture for for 2 to 3 minutes until fragrant.

3- Add condensed milk and lower the heat to low.

4- Stir until the condensed milk mixes well with the coconut and thandai powder mixture.

5- In a minute it will all come together and mixture will leave side of the pan. Remove pan from heat and let it cool down a bit.

6- When it’s cool enough to touch, grease your hands with little ghee, take small portion from the coconut mixture and flatten it. Add chopped nuts in the center, if using.

7- Bring the edges together and roll to form a ladoo.

8- Finally roll the prepared ladoo in more desiccated coconut. Repeat the same process with the remaining ladoos. I got 12 ladoos out of this mixture.

Enjoy thandai coconut ladoo for your Holi festivities! These ladoo stay well at room temperature for 3-4 days and for more time in the refrigerator!

If you’ve tried this Thandai Coconut Ladoo Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!