Khoya Ladoo Recipe

Khoya Ladoo is a chewy soft sweet that you can make in just few minutes with very less ingredients. It is made with khoya, jaggery and coconut all cooked together into a thick mix and rolled as ladoos. The texture is rich and little chewy, but at the same time it melts when you eat.

I like this ladoo because it is not too heavy but still feels like a festival sweet. Jaggery gives deep earthy taste and khoya makes it creamy. Coconut adds small bite in between. Also this is a very good way to finish off leftover khoya sitting in fridge. Looks simple but taste very special when served fresh.

Jump to:

• About Khoya Ladoo
• Khoya Ladoo Ingredients
• How to make Khoya Ladoo Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Khoya Ladoo

Khoya Ladoo is a sweet made with khoya which is just milk solids. When you cook khoya with jaggery syrup and coconut, it becomes thick and comes together like a ball. Then you can roll them into ladoos. It is a common sweet in many homes during festival time.

The taste of this ladoo is soft, chewy and has a natural sweetness from jaggery. Coconut adds nutty flavor and when you roll the ladoos in more coconut, they look nice and festive. The flavor is simple, not too much spice or strong smell, but still rich because of khoya.

Some people make it with sugar also, but jaggery gives better taste. You can add cashews, almonds or even raisins if you like crunch. Fresh coconut can be used instead of dry one, but then you have to roast before adding. Cardamom powder is optional, I add sometimes and sometimes I don't.

I usually make these ladoos when I have leftover khoya from some other recipe. It takes only 20 minutes and it feels good when you serve homemade ladoos. Once I made it for evening snack and it was finished so quickly, no one stopped with just one ladoo.

Khoya Ladoo Ingredients

• Khoya - I have used unsweetened khoya here, it gives rich creamy base for the ladoo. You can even make fresh khoya at home by reducing milk, that will taste even more fresh.
• Desiccated coconut - This gives chewy bite and light nutty flavor. I also rolled the ladoos in coconut so it looks nice and taste extra. If you don't have, you can replace with fresh grated coconut too.
• Jaggery - I like using jaggery because it gives natural earthy sweetness and blends well with khoya. You can add sugar also, but then flavor will be little flat compared to jaggery.
• Cardamom powder - This is optional, but gives that nice sweet aroma. I didn't add this time, but you can sprinkle some if you like extra flavor. 

Similar Recipes

• Rava Ladoo
• Maa Ladoo
• Moong Dal Ladoo
• Boondi Ladoo
• Besan Ladoo

How to make Khoya Ladoo Step by Step

1.Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).Cool down, then Strain and keep aside.

2.Take the jaggery syrup in a pan and heat it up.Cook till it bubbles up and is slightly thick like honey in consistency.At this stage add khoya.

3.Keep mixing till it becomes a goey mass and starts bubbling and gets thick.When it starts to thicken, add dessicated coconut.

4.Keep mixing till all the moisture is absorbed, the mixture will become thick.At this stage add cardamom powder and switch off.

5.Let it cool down for few mins.When its still warm,make small ladoos.Roll the ladoos in dessicated coconut.Place them in mini cupcake liners and let it to set.

Keeps well for 3 days in room temperature itself!

Expert Tips

• Khoya quality - I have used unsweetened khoya, always make sure it is fresh as old khoya can spoil the taste. You can also make khoya at home by reducing milk.
• Cooking jaggery - I usually melt jaggery in water and strain to remove impurities. Don't overcook syrup, just let it turn like honey in texture.
• Mixing stage - Once you add khoya into syrup, keep stirring till mixture thickens. If overcooked, ladoos will become hard so switch off once it leaves the sides.
• Using coconut - If using fresh coconut, I roast it lightly before adding. It gives nice flavor and prevents it from spoiling fast.
• Shaping ladoos - I usually shape them while mixture is still warm, if it cools down fully it becomes tough to roll.

Serving and Storage

Serve them as a delightful sweet treat, or even just like a small dessert after the meal to finish off with something nice. If there is some leftovers, just keep them inside a airtight container at room temperature, they stay good for almost 2-3 days without loosing much of the taste.

FAQS

1.Can I use sugar?

Yes you can, but sugar ladoos taste little plain, jaggery makes it more rich.

2.Can I use fresh coconut?

Yes, you can use but roast before adding else ladoo will spoil fast.

3.Do I need cardamom powder?

Not really, it is just optional. I sometimes add and sometimes skip.

4.How long this ladoo stays good?

It keeps well for 2 or 3 days outside, later you can keep in fridge.

5.Can I add nuts or dry fruits?

Yes you can add cashew, almond or raisins, it will make ladoo crunchy.

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