Coconut Ladoo Using Sprig Dessert Sauce

TOTAL TIME: 10 minutes

SERVINGS: 5 ladoos

INGREDIENTS (1 cup = 250 ml)

  • 1 cups tightly packed fresh grated coconut
  • 1 teaspoon ghee/oil
  • ½ teaspoon cardamom powder (optional)
  • 2 tbs Sprig dessert sauce (vanilla)
  • 2 tbs Sprig real cinnamon honey
  • chopped dry fruits of your choice (optional)



  1. Heat 1 tsp ghee in a frying pan or kadai.
  2. Add 1 cup tightly packed coconut.
  3. Stir and saute the coconut on a low flame for 3 to 4 minutes., just mix the desiccated coconut with dessert sauce and honey. 
  4. Add 1/2 tsp cardamom powder. (Optional)
  5. When the mixture is ready, pinch small to medium balls from the mixture and form ladoos.
  6. Roll the coconut ladoos in desiccated coconut (nariyal ka burada) or in fresh coconut evenly.
  7. Serve coconut ladoos straight away or refrigerate and serve them later.
  8. These coconut ladoo stay good for 4 to 5 days in the fridge. 
The Foodies Express