Air fryer recipe · Desserts & Bakes
Baked Coconut Ladoo
Soft, fragrant coconut ladoos with a lightly toasted golden finish.
- 26 minTotal time
- 160°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 170kcal
- 3.2 gprotein
- 7.8 gcarbs
- 14.8 gfat
- 2.9 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Desiccated coconut2 cups
- Condensed milk1 cup
- Cardamom powder1/2 tsp
- Ghee1 tbsp
- Chopped pistachios2 tbsp
Method
Mix the base
Combine the desiccated coconut, condensed milk and cardamom into a thick, sticky mixture. Reserve a little coconut for rolling so the finished ladoos look snowy and neat.
Rest the mixture
Let it sit for ten minutes so the coconut absorbs the milk and firms up. This makes the mixture much easier to shape into balls that hold together.
Roll the ladoos
Grease your palms with ghee and roll firm, smooth balls, pressing a pistachio piece on top. Firm rolling stops them cracking or crumbling during the bake.
Arrange in the basket
Line the basket with parchment and place the ladoos apart so the hot air reaches all sides. Spacing ensures an even golden tinge rather than pale, undercooked patches.
Air-fry for a toasted finish
Air-fry at 160C for 8 minutes until the tops turn lightly golden and fragrant. Cool them fully before lifting, as they are delicate while warm and set firm once cold.
