Cardamom-Scented Coconut Laddoos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Small, sweet balls of ground coconut and chickpea flour, perfumed with cardamom and jaggery. This Indian-inspired recipe (vegetarian), ready in about 20 minutes, layers coconut, chickpea flour, jaggery into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 120 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 12 Indian cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp ghee in a skillet over low heat. Add 1 cup shredded coconut and toast for 3 minutes until golden and fragrant, stirring constantly.
  2. Step 2: Remove from heat and let cool for 5 minutes. Add 1/2 cup chickpea flour and 1 tsp ground cardamom, mixing well.
  3. Step 3: Stir in 3/4 cup melted jaggery until fully combined. The mixture should hold together when pressed.
  4. Step 4: Let the mixture cool for 10 minutes until it’s no longer hot to the touch but still pliable.
  5. Step 5: Scoop 1 tbsp portions and roll into 1-inch balls. Place on a plate lined with parchment paper and let cool completely.

Frequently asked questions

How long does Cardamom-Scented Coconut Laddoos take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Cardamom-Scented Coconut Laddoos?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Cardamom-Scented Coconut Laddoos?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cardamom-Scented Coconut Laddoos for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cardamom-Scented Coconut Laddoos vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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