Fudgy Vegan Coconut Ladoo with Saffron and Cardamom
Soft, fudgy vegan coconut ladoo simmered in coconut milk with saffron, cardamom and coconut sugar, then topped with pistachios. A quick, one-pan Diwali sweet.
- Prep
- 20 min
- Cook
- 18 min
- Rest
- 30 min
- Serves
- 8
Fudgy Vegan Coconut Ladoo with Saffron and Cardamom is a vegan dessert recipe made with full-fat canned coconut milk, saffron threads, unsweetened finely shredded (desiccated) coconut. It takes 38 minutes of hands-on time, plus 30 minutes resting, serves 8, and each serving has 209 calories, 2 g of protein and 3 g of fiber.
These ladoo get their texture from coconut milk, not roasted chickpea flour, so they turn out soft and fudgy. Finely shredded coconut cooks in coconut milk and coconut sugar until the moisture is gone and the mixture pulls into one mass that you can shape. Blooming the saffron in warm coconut milk first spreads its color and aroma through every bite. Coconut sugar adds a caramel note, though it makes the ladoo golden-tan rather than white.
A base ingredient + texture (soft, fudgy coconut ladoo simmered in coconut milk with saffron instead of roasted chickpea-flour besan ladoo) take on our Vegan Besan Ladoo with Coconut Oil, Cardamom and Pistachios.
Ingredients
Ladoo
- 2 tbsp28 gfull-fat canned coconut milk, warmed (for the saffron)
- 1 pinch0.1 gsaffron threads
- 2 cups120 gunsweetened finely shredded (desiccated) coconut
- ¾ cup170 gfull-fat canned coconut milk, well stirred
- ½ cup96 gcoconut sugar
- ¾ tsp1.5 gground cardamom (preferably freshly ground)
- 1 tsp4.5 gcoconut oil
- 1 pinch0.4 gfine salt
Coating
- 3 tbsp11 gunsweetened finely shredded coconut, for rolling (optional)
- 2 tbsp15 gshelled unsalted pistachios, finely chopped
Kit: large nonstick skillet or heavy-bottomed pan, silicone spatula, small bowl, parchment-lined tray
Tips
- Use finely shredded (desiccated) coconut, not large flakes. If you only have flakes, pulse them in a food processor until they look like coarse sand.
- Use canned full-fat coconut milk. Carton coconut milk is too thin and won't give a fudgy set.
- If the mixture is too soft to roll after cooling, put it back in the pan for another 2 to 3 minutes. If it's crumbly, mix in 1 to 2 teaspoons of coconut milk.
- For Diwali platters, make them a day ahead. The flavors meld and the texture firms up nicely in the fridge.
Swap ideas
- Organic cane sugar instead of coconut sugar
- Gives paler, whiter ladoo with a cleaner coconut flavor and less caramel.
- Grated jaggery instead of coconut sugar
- Gives a deeper, more traditional molasses flavor and a darker color.
- Chopped cashews or almonds instead of pistachios
- Gives a milder, buttery topping but loses the green color contrast.
- A few drops of rose water stirred in with the cardamom
- Adds a floral, festive aroma that goes well with the saffron.
The numbers
Nutrition per serving
209kcal per serving
Everything else · 8 servings per recipe
- Saturated fat
- 13.8 g 69%
- Sugars
- 11.7 g
- Sodium
- 216 mg 9%
- Potassium
- 289 mg 6%
- Calcium
- 67 mg 5%
- Iron
- 1.4 mg 8%
- Vitamin C
- 1 mg 1%
- Vitamin B12
- 0 µg 0%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Nuts, coconut milk, canned (liquid expressed from grated meat and water), Spices, saffron, Nuts, coconut meat, dried (desiccated), not sweetened, COCONUT SUGAR (The Kroger Co., Branded; ingredients: organic coconut sugar), Spices, cardamom, Oil, coconut, Salt, table, Nuts, pistachio nuts, raw
Method
Crumble the saffron threads between your fingers into the 2 tablespoons of warm coconut milk. Set aside for at least 10 minutes so the milk turns deep golden.
Put the 2 cups of shredded coconut in a large, dry nonstick skillet over medium-low heat. Toast for 2 to 3 minutes, stirring constantly, until it smells fragrant and feels dry but has not browned.
Stir in the 3/4 cup of coconut milk, the coconut sugar, the salt and the saffron milk. Stir until the sugar dissolves and the mixture looks like wet, sandy porridge, about 2 minutes.
Cook on medium-low for 10 to 13 minutes, stirring and scraping the bottom often. It's ready when the liquid is gone, the mixture starts to pull away from the sides of the pan, and a small pinch holds its shape when pressed. If it starts to stick or darken, turn the heat down.
Stir in the cardamom and coconut oil and cook for 1 more minute, until the mixture looks glossy and forms one soft mass. Take the pan off the heat.
Spread the mixture on a plate and let it cool for 5 to 8 minutes, until you can handle it comfortably but it's still warm. Once it's fully cold, it gets crumbly and won't shape as well.
Lightly grease your palms with coconut oil. Scoop the mixture by the level tablespoon and roll it firmly into 16 smooth balls. If some crack, squeeze them together firmly before rolling again.
If you're using the coating, roll each ball in the extra coconut. Press chopped pistachios onto the tops, then set the ladoo on a parchment-lined tray. Leave them for 30 minutes at room temperature, or 15 minutes in the fridge, to firm up before serving.
Storage: Keep in an airtight container in the fridge for up to 5 days, with parchment between layers. Let them sit at room temperature for 10 minutes before serving so they soften. They're fine at room temperature for up to 1 day. You can freeze them for up to 1 month and thaw them in the fridge.
Questions
- How much protein is in fudgy vegan coconut ladoo with saffron and cardamom?
- Each of the 8 servings has 2 g of protein, 3 g of fiber and 209 calories, calculated from USDA FoodData Central values for every ingredient.
- Is fudgy vegan coconut ladoo with saffron and cardamom vegan?
- Yes. It contains no dairy, eggs, honey or other animal products.
- How long does fudgy vegan coconut ladoo with saffron and cardamom take to make?
- 20 minutes of prep and 18 minutes of cooking, so 38 minutes of hands-on time, plus 30 minutes of unattended resting.
- Can you make fudgy vegan coconut ladoo with saffron and cardamom ahead?
- Keep in an airtight container in the fridge for up to 5 days, with parchment between layers. Let them sit at room temperature for 10 minutes before serving so they soften. They're fine at room temperature for up to 1 day. You can freeze them for up to 1 month and thaw them in the fridge.
- What can I substitute in fudgy vegan coconut ladoo with saffron and cardamom?
- Organic cane sugar instead of coconut sugar — gives paler, whiter ladoo with a cleaner coconut flavor and less caramel.. Grated jaggery instead of coconut sugar — gives a deeper, more traditional molasses flavor and a darker color.. Chopped cashews or almonds instead of pistachios — gives a milder, buttery topping but loses the green color contrast.. A few drops of rose water stirred in with the cardamom — adds a floral, festive aroma that goes well with the saffron..
- Does fudgy vegan coconut ladoo with saffron and cardamom contain tree nuts?
- Yes — the ingredient list includes tree nuts, in some cases as an optional ingredient you can leave out. Check the labels on the products you buy if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published October 2, 2026 ·Indian
