Biscoff Ladoo – An easy, rich and flavorful fusion Indian sweet made with crunchy biscoff cookies, condensed milk and coconut. These are so easy to prepare and irresistibly delicious!
What are biscoff cookies?
Biscoff cookies, also known as Speculoos, are spiced shortcrust cookies originally from Belgium. They are crunchy, thin, and have a unique caramelized flavor with warm spices. These are often served with coffee or tea and are also known for their versatility in various desserts like cheesecakes, tarts, puddings, cakes, and even ladoos!
What is biscoff ladoo?
Biscoff ladoo is a fusion dessert that combines the traditional Indian ladoo with the crunchy biscoff cookies. These are one of the easiest and delicious sweet recipes made with simple ingredients like lotus biscuit, desiccated coconut and condensed milk. The biscoff adds a warm and caramel-like taste, making them so unique and flavorful.
Ingredients & Substitutions:
Biscoff Cookies – You will need lotus cookies or speculoos biscuits for this recipe. I wouldn’t recommend any other cookies for this recipe.
Coconut – Use fine desiccated coconut. You can find it from any Indian store or online.
Sweetened Condensed Milk – This adds sweetness and will bind the mixture. Use a dairy-free condensed milk alternative if you are vegan.
Milk – Use regular or dairy-free milk.
Ghee – Adds a great flavor and richness. Can be substituted with coconut oil or dairy-free butter for for a vegan option.
Can I make it vegan?
Absolutely! Replace condensed milk with sweetened condensed coconut milk and substitute regular milk with dairy-free milk such as almonds milk, coconut milk, or oat milk. Use coconut oil or vegetable oil instead of ghee.
Serving suggestions:
Serve them as a sweet snack along with coffee or tea.
Pack them in decorative boxes or tins during the Diwali or Christmas. They make a great edible homemade gift.
Include the biscoff coconut ladoos on a dessert platter with other sweets like burfi, brownies, cookies and cakes.
Storage suggestions:
They will stay fresh at room temperature for 2-3 days. If you want to increase the shelf-life, store them in an airtight container in the refrigerator for up to 5 days. They can also be frozen for a month or two.
Variations:
Add any of your favorite nuts like cashews, almonds or pistachios to the laddu mixture for added crunch and richness.
Add some unsweetened cocoa powder to the mixture or drizzle some melted chocolate over the shaped laddus for a chocolatey twist.
Add warm spices like cinnamon, ground ginger or ground nutmeg if you are making them during the holiday season.
You could also add a little bit of instant coffee powder or espresso powder to the mixture for a coffee-flavored sweet treat.
Tips & Notes:
Don’t skip roasting the coconut in ghee, as it adds extra texture and flavor. Make sure to use fine desiccated coconut for smoother laddus.
Condensed milk helps to bind the ladoos. If the mixture feels too dry, you can adjust the consistency by adding more condensed milk or milk. If it feels too sticky, add more desiccated coconut.
You can also add a little bit of cardamom powder to enhance the flavor.
Roll the ladoos in crushed biscoff crumbs or sprinkles instead of coconut. You could also drizzle some melted white chocolate or dark chocolate over them.
Step by step instructions:
Grind the lotus biscoff cookies to a fine powder using a blender or mixie. If you don’t have a blender, take them in a ziplock cover and crush them using a rolling pin.
Keep them aside until use.
Heat a tablespoon of ghee in a heavy bottomed pan. Add desiccated coconut and roast for 2 minutes.
Add the ground cookie crumbs and mix everything until well combined.
Add condensed milk and milk to the pan and mix well.
Keep stirring and cook for a minute until it thickens. When it turns into a dough, remove it from the heat.
Transfer it to a bowl or plate and let it cool completely.
Grease your hands with little ghee and divide the cooled mixture into round balls.
Roll them in more desiccated coconut until they are well coated.
More fusion Indian sweets:
- Chocolate Chip Coconut Ladoo
- Custard Rasgulla
- Jalebi Bark
- Motichoor Truffles
- Gulab Jamun Turnovers
- Oreo Modak
- Custard Gulab Jamun
- Gulab Jamun Truffles
Recipe adapted from Lotus Biscoff
How to make biscoff coconut ladoo recipe video below:
Biscoff Ladoo
Ingredients
- 15 Biscoff Cookies (120 Grams)
- 1 Tablespoon Ghee
- ¾ Cup Desiccated Coconut (60 Grams + more for rolling)
- ¼ Cup Sweetened Condensed Milk (60 ml)
- 3 Tablespoons Milk (45 ml)
Instructions
- Grind the lotus biscoff cookies to a fine powder using a blender or mixie. If you don’t have a blender, take them in a ziplock cover and crush them using a rolling pin.
- Heat a tablespoon of ghee in a heavy bottomed pan. Add desiccated coconut and roast for 2 minutes.
- Add the ground cookie crumbs and mix everything until well combined.
- Add condensed milk and milk to the pan and mix well.
- Keep stirring and cook for a minute until it thickens. When it turns into a dough, remove it from the heat.
- Transfer it to a bowl or plate and let it cool completely.
- Grease your hands with little ghee if needed and divide the cooled mixture into round balls.
- Roll them in more desiccated coconut until they are well coated.
Video
Nutrition values are estimates only.
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