Blueberry ladoo. Take your festivities from simple to magical with this easy berrylicious recipe. Made with vibrant blueberries and crunchy coconut, these heavenly sweet treats are loaded with purple goodness. A real showstopper to wow your guests!
With the festival season in full swing, it’s always nice to have few simple yet extraordinary sweet ideas in your recipe repertoire. It’s the easiest way to spend less time in the kitchen and more time with your loved ones.
When it comes to festival food, we will go to great lengths to make them extra special and magical. So, how about a heavenly treat that you can create in just 15 minutes. Vibrant, delicious, and just the right amount of sweetness to add to your festivities.
Well, I’m super excited about today’s recipe. Just because it’s made with one of my most favorite fruits - berries. And in this case, blueberries. It’s sweet and berrylicious with a little crunch from coconut. And best of all, I love that vibrant purple hue.
Ladoos are obviously one of the most popular Indian sweets. These are usually made with a variety of ingredients like coconut, chickpea flour (besan), oats etc. And in this recipe, we are talking about the classic coconut ladoo loaded with blueberry flavor.
How To Make Blueberry Ladoo
Start this blueberry ladoo recipe with a basic coconut ladoo mixture. To reduce the cooking time, I decided to go with a simplified version of ladoo made with condensed milk. It’s super quick and easy.
First, roast the coconut in a frying pan over low flame. The basic idea is to lightly toast the coconut without browning it. The toasted flavor of coconut is key in this recipe. Again, desiccated coconut works perfect in this ladoo recipe.
You’ll need to add the condensed milk to the toasted coconut. The right combo of condensed milk and toasted coconut make them perfectly sweet and crunchy. Give this a quick stir and add in the blueberry purée. The blueberry purée is made with thawed frozen blueberries. Just give it a quick whizz in the blender to create the purple purée.
Now the magic happens. As all these ingredients are combined together, the mixture will slowly start to leave the sides of the pan and stick together. At this stage, you can turn off the heat and leave the mixture to cool completely. It’s easier to make round balls out of cooked mixture.
You can roll the blueberry ladoos in more desiccated coconut if you like. Garnish them with chopped nuts.
Heavenly sweet treat to brighten up your festivities!
More Ladoo Recipes:
Blueberry Ladoo | Video
Ingredients
- 2 cups frozen blueberries thawed
- 2 cups desiccated coconut
- Half can (200 ml) condensed milk
- ½ teaspoon ground cardamom Cardamom powder
- 1 cup desiccated coconut extra, to roll the ladoos (optional)
Instructions
- Place thawed blueberries in a food processor. Process until smooth to make blueberry puree. Set aside.
- Meanwhile, place a large frying pan over low heat. Add 2 cups coconut. Fry, stirring continuously, until coconut is toasted but not browned.
- Add condensed milk. Stir to combine.
- Add blueberry puree. Stir to combine.
- Cook, stirring continuously, for about 5 minutes or until the mixture leaves the sides of the pan.
- Add ground cardamom. Stir to combine.
- Remove from heat. Set aside to cool. Once cooled, make lemon sized balls out of the mixture.
- This step is optional. Place 1 cup desiccated coconut in a plate. Roll the ladoos in coconut until they are covered in coconut.
Video
Nutrition
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Narayan says
Hi, can I use fresh blueberries instead of frozen? Then how much should I add of that. Secondly, don't I need to sieve the puree as the blueberry skin may not crush well.
Rose Mary George says
Yes, you can sub with 2 cups fresh blueberries! And you will need to pass the mixture through a sieve for smooth puree
Krithika says
Hi, how long can these be kept in the fridge? Thanks!
Rose Mary George says
For about 2-3 days!