Aussie-style coconut laddus: Try traditional Indian sweets with native Australian flavours

Try this Diwali fusion: coconut laddus with Geraldton wax. A creative mix of Indian sweets and native Australian ingredients. This recipe offers a fresh twist on the traditional Indian mithai/sweets by blending the creamy richness of coconut with the floral and citrusy notes of this native Aussie ingredient, creating a Diwali dessert that’s both nostalgic and refreshingly new.

Try this: Coconut laddus with Geraldton wax - a fusion Diwali dessert combining traditional Indian sweet with native Australian ingredients. Inset: SBS Hindi's Swati Sharma (L) and Chef Helly Raichura (R). Photos: SBS Hindi

• makes

  12-15

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 200 g coconut cream
• 100 g sugar
• 200 g desiccated coconut (packaged or fresh)
• 1 tbsp Geraldton wax, finely chopped (see Note)
• 1 tsp ghee
• 2 cups desiccated coconut for coating

For garnish

• ½ cup Geraldton wax flowers and stems

Instructions

1. To make coconut laddus, begin by heating coconut cream in a pan over medium heat.
2. Once the cream is thoroughly warmed, add the sugar and stir continuously. Bring the mixture to around 80°C, making sure to stir constantly to prevent it from sticking to the bottom or burning.
3. At first, the cream and sugar mixture will become more liquid before gradually thickening. To check if it’s ready, perform the ek-taar or one-string test (see Note below).
4. When the mixture starts to bubble and reaches the one-string consistency, add the desiccated coconut and mix well. The mixture will begin to come together into a dough-like consistency.
5. Continue to cook on medium to low heat, being careful not to let it change colour.
6. Turn off the heat and add the finely chopped stems of Geraldton wax. Mix thoroughly. This addition gives the laddus a delicate floral and slightly acidic flavour, adding freshness and fragrance that balance the sweetness beautifully.
7. Once well combined, transfer the mixture to a tray and allow it to cool slightly before shaping it into laddus (small balls).
8. When the mixture is cool enough to handle, add 1 teaspoon of ghee and knead it into the dough until well incorporated.
9. Take about 1–2 tablespoons of the mixture at a time and roll it into a ball. Coat each laddu evenly in desiccated coconut. Repeat with the remaining mixture.
10. Place all the coated laddus on a plate and garnish with small Geraldton wax flowers and stems.
11. Your coconut laddus are now ready to serve.

Note

• If Geraldton wax is unavailable, you can use powdered cardamom as a substitute.
• To check the consistency, take a small amount of the coconut cream and sugar mixture on a spoon. It should resemble syrup at this stage. Once it cools slightly, dip your finger into the syrup and touch it with your thumb. Then gently pull your finger away - if a single thin string forms between them, the syrup is ready. If not, continue cooking for a little longer until it reaches the right consistency or 80°C.
• Coconut laddus are best enjoyed fresh. You can store them in an airtight container in the fridge for up to a week. Before serving, allow them to come to room temperature so that the ghee softens, enhancing their flavour and texture.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.