Wilton Blog Feature


Celebrating Ramadan: Coconut Ladoo Recipe

Ramadan is the holiest month in the Muslim year. The Islamic calendar is based on the lunar calendar. Ramadan starts and ends at a different time of the year every year and lasts between 29 to 30 days. On the new moon sighting, Muslims greet each other with “Ramadan Mubarak!” (“Blessed Ramadan”).

My vanilla-cardamom cake, filled with rose-cardamom whipped cream, is decorated in a night sky theme, paying homage to the sighting of the new moon, marking the start of Ramadan, and the crescent moon and star, symbols of Islam.

In Ramadan, Muslims who are able and of age (excluding pregnant/nursing women, children, elderly and those with health issues) fast from dawn until sunset. Before starting the fast, a light pre-dawn meal, suhoor, is eaten. After sunset, the fast is typically broken with water and dates, followed by prayers and the fast-breaking meal, iftar.

Not eating or drinking during the day allows us to focus on our spirituality and relationship with God. We learn the teachings from the Quran, the Muslim holy book, aiming to become better individuals during Ramadan, and onwards. Muslims believe that God revealed the first verses of the Quran to Prophet Mohammed during Ramadan. Like many Muslims, my family attends the special Ramadan night prayer, taraweeh, at the mosque

During Ramadan, we engage in extra charity, generosity, and worship. Sharing meals is an important tradition, and my family hosts iftar meals for our community. Muslims come from all over the world. Traditional Ramadan foods are often from one’s ethnic heritage and culture. A dessert I like to share at iftar is coconut ladoo.

Coconut ladoo, a traditional South Asian dessert, are soft, creamy, coconut fudge balls. Made with shredded coconut, condensed milk and cardamom, they are a simple, tasty treat.

Try the recipe! Available on Wilton Blog