Easy No-Cook Date Stuffed Coconut Ladoo is a delicious sweet treat made using simple ingredients like dates, coconut, and nuts. Flavored with fragrant saffron and cardamom, these sweet-scented dessert balls are simple to make.
Bursting with rich flavors, these pretty coconut ladoos are easy to make and packed with deliciousness. You can enjoy them as a festive treat for Diwali, Holi, or any special occasions.
Experiment with molecular gastronomy to create playful textures and presentations that wow your guests.
Table of contents
Trust me, once you taste them, they’ll become a must-have for all your celebrations. Since they are no-cook, they can be done in just 15 minutes.
About Date Stuffed Coconut Ladoo
This Date Stuffed Coconut Ladoo is an instant and no-cook version of the traditional Indian sweet dish, coconut ladoo. The fusion of chewy dates, crunchy nuts, and aromatic coconut makes them irresistible.
Each bite with the chewy sweetness of the dates combined with the rich coconut and nuts will make you fall in love.
Making this coconut ladoo recipe is straightforward. Just blend the ingredients, stuff them with the date mixture, and roll. That’s it! Plus, it is a vegetarian and gluten-free dessert that can also be made vegan with a slight adjustment.
They are not just beautiful but also a healthier option compared to other fried festive treats. With their lovely combination of flavors and textures, these gorgeous ladoos will surely impress your family and friends during the celebrations.
Plus, they’re no-cook, so you can whip them up in no time—making them a fantastic option for a last-minute festive addition.
If you love ladoo, or dishes with dates and coconut, you will definitely love this simple no-cook dessert recipe.
Why You Will Love This Recipe
This Date Stuffed Coconut Ladoo
✔︎ is no-cook
✔︎ is packed with the goodness of dates
✔︎ is very versatile
✔︎ is vegetarian and gluten-free
✔︎ is loaded with the richness of nuts
✔︎ is simple to make
✔︎ is great for gifting
✔︎ can be served at festive gatherings
✔︎ is loved by all
Ingredients
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Dates: The main ingredient used in stuffing. Dates in this ladoo recipe give it natural sweetness and a nutrient boost. You can use any soft variety of dates for making the stuffing.
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Desiccated Coconut: The star ingredient of this ladoo recipe. It makes the base of the ladoo while giving it a sweet and tropical flavor.
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Pitted Dates: The star ingredient that gives these ladoos their natural sweetness.
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Cashews and Almonds: Added in the date stuffing and coconut mixture, these nuts add a beautiful crunch and richness to these ladoos.
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Poppy Seeds: Added to the stuffing for rich texture and delicious flavor.
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Saffron: Added to the filling for a beautiful color and aromatic touch.
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Milk Powder: Added to the coconut mixture for creamy taste.
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Cardamom Pods: Used to infuse these ladoos with a sweet aromatic flavor. You can also flavor them with floral flavors like rose extract or kewra extract.
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Ghee: Adds aromatic richness to ladoos and helps in binding the coconut mixture.
How to Make Date Stuffed Coconut Ladoo
Making this ladoo recipe is very easy. This is how it is made in just 4 steps:
1. Make the Stuffing: Blend soft pitted dates, cashews, almonds, poppy seeds, and saffron strands. Shape it into smooth balls.
2. Prepare the Coconut Mixture: In your blender, add desiccated coconut, milk powder, cashews, sugar, and cardamom pods. Blend until everything is combined into a fine powder.
3. Form the Dough: Transfer this mixture to a plate and gradually add chilled milk until it forms a soft dough. Once the dough comes together, add 1 teaspoon of ghee and knead it again until it’s smooth. The ghee will give your ladoos a lovely richness.
4. Assemble the Ladoos: Grease your palms, take a small portion of the coconut dough, and flatten it in your palm. Place one of the date balls in the center and cover it with another piece of the coconut mixture. Seal the edges and roll it into a smooth ball. Repeat this for all the ladoos. Roll each ladoo in some extra desiccated coconut. Garnish with edible silver leaves and saffron water on top of each ladoo. Enjoy delicious no-cook Date Stuffed Coconut Ladoo!
Variations
More Nuts
Instead of just cashews and almonds, you can also add a combination of nuts such as pistachios, walnuts, and pecans to the stuffing.
Chocolate Flavor
Love chocolate-flavored ladoo or energy balls? Then mix in 2 tablespoons of unsweetened cocoa powder into the coconut mixture for a decadent taste and chocolatey flavor.
Fruity Touch
For a fruity flavor and nutrition, you can add dried fruits like raisins, cranberries, apricots, or figs to the stuffing.
Flavoring
Experiment with different flavors such as 1/2 teaspoon of cinnamon or a pinch of nutmeg for a different taste.
Storage Suggestions
These no-cook ladoos stay fresh for up to one week when stored in an airtight container in the fridge. You can also freeze them for up to 2 months in a freezer-safe container.
To freeze, wrap each ladoo in plastic wrap, transfer them to a freezer-safe container, and freeze. When you want to eat, thaw them overnight in the refrigerator and enjoy!
Serving Suggestions
These ladoos are perfect for serving at festive gatherings, and they will also make an excellent gift for friends and family.
When serving at parties, pair them with other ladoos like rose almond ladoo, badam ladoo, atta ladoo, Dry Fruits Laddu, Malai Ladoo, besan ladoo, and Rava Ladoo.
They can also be served as a tempting treat at tea time with samosa and caramel chai.
Important Tips & Tricks to Make the Best Date Stuffed Coconut Ladoo
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Dates: If your dates are not soft like mine, you might get a thick stuffing. If that’s the case, you can add 1-2 teaspoons of water while blending the dates.
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Stuffing: I have used dates for filling; you can also use soaked dried figs or apricots for a different flavor.
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Nuts: I have used almonds and cashews in the filling; you can also use other nuts like walnuts or pistachios.
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Coconut: You can also toast the coconut and nuts to enhance the richness.
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Greasing: Make sure to grease your palms before rolling the ladoos and stuffing. This step helps prevent sticking while shaping the balls.
Date Stuffed Coconut Ladoo (Step-by-step photo instructions)
Make the Stuffing
- Add pitted dates, cashews, almonds, poppy seeds, and saffron strands to a blender. Blend until smooth. If the mixture is too thick, add a splash of warm water to help it blend better.
- Transfer the mixture to a plate and knead into a smooth dough using greased palms. Take small portions of the mixture and shape them into tiny balls. Repeat until all the mixture is used up. Set the balls aside.
Prepare the Coconut Ladoo Mixture
- Add desiccated coconut, milk powder, cashews, sugar, and cardamom pods to a blender. Blend into a smooth powder. If you want a richer flavor, you can toast the coconut and nuts lightly before blending.
- Transfer the mixture to a plate and gradually add chilled milk until it forms a soft dough. Add 1 teaspoon of ghee and knead again.
Make the Date Stuffed Coconut Ladoo
- To assemble the ladoos, take a small portion of the coconut mixture, flatten it. Place a date ball on it and cover it with another flattened piece of coconut mixture.
- Seal the edges and roll it into a smooth ball. Repeat the process for the remaining ladoos. Coat each ball with desiccated coconut.
Decorate
- Crush the saffron strands lightly and dissolve them in 1 tablespoon of hot water. Let it cool completely.
- Add a drop of saffron water on top of each ladoo and garnish with silver leaves for decoration, if desired. Let the ladoos set for 10-15 minutes. Store in an airtight container for up to 3 days at room temperature or up to a week in the fridge.
Recipe Card
Date Stuffed Coconut Ladoo [Recipe]
★★★★★
(Rating: 4.9 from 5 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 10 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | Indian | 14 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 187 calories | 1 |
INGREDIENTS
For Stuffing
- 1/2 cup dates (pitted)
- 2 tablespoons cashews
- 2 tablespoons almonds
- 2 tablespoons poppy seeds
- 5-7 saffron strands
For Coconut Ladoo
- 1 cup desiccated coconut
- 1/2 cup milk powder
- 1/4 cup cashews
- 1/2 cup sugar
- 2-3 cardamom pods (crushed)
- Chilled milk, as needed
- 1 teaspoon ghee
For Decoration
- 5-7 saffron strands (dissolved in 1 tbsp hot water)
- Edible silver leaves (optional)
- 1 cup desiccated coconut (for rolling)
INSTRUCTIONS:
Make the Stuffing
- Add pitted dates, cashews, almonds, poppy seeds, and saffron strands to a blender. Blend until smooth. If the mixture is too thick, add a splash of warm water to help it blend better.
- Transfer the mixture to a plate and knead into a smooth dough using greased palms. Take small portions of the mixture and shape them into tiny balls. Repeat until all the mixture is used up. Set the balls aside.
Prepare the Coconut Ladoo Mixture
- Add desiccated coconut, milk powder, cashews, sugar, and cardamom pods to a blender. Blend into a smooth powder. If you want a richer flavor, you can toast the coconut and nuts lightly before blending.
- Transfer the mixture to a plate and gradually add chilled milk until it forms a soft dough. Add 1 teaspoon of ghee and knead again.
Make the Date Stuffed Coconut Ladoo
- To assemble the ladoos, take a small portion of the coconut mixture, flatten it. Place a date ball on it and cover it with another flattened piece of coconut mixture.
- Seal the edges and roll it into a smooth ball. Repeat the process for the remaining ladoos. Coat each ball with desiccated coconut.
Decorate
- Crush the saffron strands lightly and dissolve them in 1 tablespoon of hot water. Let it cool completely.
- Add a drop of saffron water on top of each ladoo and garnish with silver leaves for decoration, if desired. Let the ladoos set for 10-15 minutes. Store in an airtight container for up to 3 days at room temperature or up to a week in the fridge.
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NOTES:
- If your dates are not soft like mine, you might get a thick stuffing. If that's the case, you can add 1-2 teaspoons of water while blending the dates.
- I have used dates for filling; you can also use soaked dried figs or apricots for a different flavor.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/date-stuffed-coconut-ladoo/
