Go Back
Biscoff ladoos rolled in coconut on a brass thali for Diwali
Ravi Sharma

Biscoff Ladoo (No-Bake)

Easy, no-cook Biscoff ladoos made with just crushed biscuits, Biscoff spread and a little milk. A quick fusion sweet for Diwali that kids can help roll.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 Ladoos
Course: Dessert
Cuisine: Indian
Calories: 312
Ingredients Method Notes

Ingredients
  

For The Ladoo
  • 200 g Biscoff biscuits finely crushed
  • 3 tbsp Biscoff spread
  • 3-4 tbsp warm milk added a spoonful at a time
For Coating
  • Desiccated coconut or crushed Biscoff biscuits for rolling

Method
 

  1. Crush the Biscoff biscuits into a fine powder using a mixer or by placing them in a zip bag and rolling with a rolling pin.
  2. In a bowl, mix the biscuit powder and Biscoff spread until well combined.
  3. Add the warm milk one spoonful at a time, mixing after each, until the mixture holds together when pressed in your palm.
  4. Take small portions and roll into smooth balls about the size of a walnut.
  5. Roll each ladoo in desiccated coconut or biscuit crumbs until coated.
  6. Chill for 30 minutes to firm up before serving.

Notes

  • Add the milk slowly. Too much makes the mixture sticky and hard to roll. If it gets too wet, add a spoonful of crushed biscuits.
  • If the mixture is too dry and crumbly, add another teaspoon of Biscoff spread.
  • Coat with chopped pistachios, cocoa powder or sprinkles for variety.
  • Dairy-free: use plant milk instead of dairy milk. Biscoff biscuits and spread are widely sold as vegan, but check the pack in your region.
  • Storage: keep in an airtight container in the fridge for up to 1 week. Bring to room temperature for 5 minutes before serving.