These Chocolate Ladoos made with almond flour, condensed milk, and cocoa powder are sure to satisfy your cravings for Indian sweets! They take only 20 minutes to make and can be served as a festive dessert for special occasions or just a quick weekday treat.
These Chocolate Ladoo’s are very similar to Condensed Milk Chocolate Truffles. They only have 4 main ingredients and are much healthier than traditional ladoos, due to the addition of almond flour.
If you did not know, almond flour is a great addition to Indian sweet recipes. I add it to my Coconut Ladoo recipe and make Almond Flour Halwa and Badam Katli with it. It adds great flavor and also makes the sweets healthier.
This is a no-fail recipe perfect to make with kids. I made this at my daughter’s special request (or rather, she pestered me until I made it ;-)).
The good thing is she helped me all through the recipe – chopping the almond slices with her kid-friendly knife and then rolling the balls once the cooked mixture cooled down. You can even roll them in sprinkles for a fun, colorful treat!
These ladoo’s are also a great home-cooked gift for little kids. Pack them in a box for Raksha Bandhan or Diwali. See the pic below of how I would pack them!
If you enjoy these Healthy Chocolate Laddu, you must also try making Besan Ladoo, and Coconut Ladoos! These recipes are also very quick and easy to make and result in equally sweet treats.
Table of Contents
Ingredients to make Healthier Chocolate Laddu
Sweetened Condensed Milk – This is the base of the ladoos, and what adds the sweetness to the dessert.
Almond Flour – This will help hold the balls together and also make these ladoo’s healthier. I typically get a large bag of almond flour from Costco. If you don’t have almond flour, you can grind whole almonds to a fine powder.
Cocoa Powder – This adds the perfect touch of chocolate, and it will make it popular with kids!
Chopped Nuts – I used almonds, but other nuts can be used too, like walnuts.
Desiccated/Shredded Coconut – For a final touch, roll the balls and decorate them.
How to make Chocolate Ladoo?
This recipe is so simple you’ll make them anytime!
Start with adding the butter and condensed milk into a pan. Cook on medium-low heat while stirring continuously to make sure nothing sticks. Once the mixture thickens and starts to leave the sides of the pan, add the cocoa powder and almond flour. Keep mixing to remove any lumps, and get a smooth paste.
Grease a large plate or baking sheet with melted butter. Pour the mixture onto this surface, and use a spatula to smooth the top. Now let it cool until it is just a little warm and safe to touch.
Apply some ghee or butter to your palms and take small portions of the mixture (use a spoon to measure if it helps, or use a knife to make squares on the spread mixture). Roll them in between your palms into cherry-sized balls.
Keep the chopped nuts and desiccated coconut on a cutting board. Roll the balls on the nuts or coconut, or leave them plain; this is where you can be creative!
Enjoy your Chocolate-Coconut Ladoos!
How to Store?
This sweet treat can stay in an air-tight container for up to a week – that is if they aren’t all devoured on the same day you make them! I keep them outside for 3-4 days, then refrigerate.
More Indian Dessert Recipes
Happy cooking, enjoy!
Chocolate Ladoo (Chocolate Almond Truffles)
Ingredients
- 1 can Sweetened Condensed Milk , 14-oz
- 2 tablespoon Unsalted butter , or Ghee
- 1 1/2 cup Almond Flour
- 5 tablespoon Cocoa Powder, unsweetened
- 2-3 tablespoon Almonds, finely chopped
- 2 tablespoon Desiccated Coconut
Instructions
- Put the butter and condensed milk in a healthy bottom pan. Cook on low heat for about 8 minutes while stirring continuously. The mixture will thicken and start to leave the sides of the pan.
- Add the cocoa powder and almond flour to the mixture. Keep stirring to remove any lumps and make a smooth paste.
- Grease a large plate or baking dish with butter. Then pour the thick mixture on the plate and smooth with a spatula. Let it cool down a bit until it is safe to touch. We don't want it to cool down completely, but be a little warm, so it is easy to roll the balls.
- Take small portions of the mixture and roll each into cherry-sized balls. Dip some in chopped nuts, some in shredded cocomit and leave some plain.
- Store in air tight container for up to a week. You can be stored on the counter for 3-4 days, and in the refrigerator after that.
Love your recipes and daily FB posting.
Do I have to use almond flour or crushed almonds as a flour?
How about whole wheat flour or crushed Oats as flour with some crushed almonds for crunch?
If so what can be my measurement?
Great recipe. Looks very yummy. One question. I am going to try this definitely.
I wonder the cooked mixture looks pasty, I wonder if itcan maintain the round / ball shape o it might be not easy to make the ball shape ladoos.
Please help.
Note: Mita, I just want to clarify it from my end before trying it. Your recipes are awesome. 😋😋
Hi Bhavana – Sure, that’s a great question. But trust me, it will work perfectly. Many people have made these ladoo’s and loved them 🙂