How To Make Coconut Ladoo (Nariyal Laddu)
Play around with this Coconut Ladoo recipe made in three ways. Ladoos are a crowd favorite. Sweet and decadent balls of coconut with condensed milk and flavored with cardamom.
Prep:
2 mins
Cook:
14 mins
Total:
16 mins
Ingredients
For Fresh Coconut Ladoo With Milkmaid:
- 1½ cups coconut, plus ⅓ cup for rolling, fresh grated, tightly packed
- 1 tsp ghee, clarified butter
- 1⁄2 tsp cardamom powder, or 4 to 5 green cardamoms crushed in a mortar-pestle
- 1 can condensed milk, Milkmaid
- nuts, chopped, or dry fruits of choice, optional
For Desiccated Coconut Laddu With Condensed Milk:
- 2½ cups desiccated coconut powder
- 1 cup condensed milk, sweetened
- 1⁄3 tsp cardamom powder
- 1 tsp ghee
- 3 tbsp desiccated coconut, for coating ladoo
For Nariyal Ke Laddu With Sugar Syrup:
- 1½ cups desiccated coconut powder
- 2⁄3 cup sugar
- 1⁄2 cup water
- 1⁄2 tsp cardamom powder, or 3 to 4 green cardamoms husked and powdered in a mortar-pestle, optional
Instructions
To Make Coconut Ladoo With Milkmaid:
- Heat a thick bottom pan on low flame. Add ghee and heat through. Add 1½ cups of coconut. Stir and roast for 3 to 4 minutes to get rid of moisture. Then add Milkmaid and cardamom powder.
- If using desiccated coconut, there is no need to roast. Simply mix the desiccated coconut with condensed milk and heat the mixture.
- Keep stirring. When mixture begins to thicken and begins to leave the sides of the pan switch the heat off. Transfer mixture into a bowl and allow it to cool at room temperature.
- When mixture has cooled completely, pinch small to medium balls from the mixture and smoothen out. Roll ladoo evenly in dessicated or fresh coconut.
- Place ladoo in muffin liners or a tray and serve immediately or chill and serve later. Can be kept in fridge for about 1 week.
To Make Desiccated Coconut Ladoo With Condensed Milk:
- Heat a heavy bottomed pan on low. Melt ghee. Add desiccated coconut powder. Stir for 1 minute and mix in condensed milk. Keep stirring until mixture leave the sides of the pan. Switch heat off and mix in cardamom powder.
- Cool mixture down to room temperature. Using a spoon, scoop the ladoo mixture and shape in round balls.
- On a plate spread desiccated coconut and coat each ladoo evenly. Repeat for the rest of the ladoo.
- Serve immediately. Refrigerate any leftovers. Can be stored for 10 to 12 days.
To Make Nariyal Ke Laddu With Sugar Syrup:
- In a thick bottom pan, add sugar with water and dissolve it. Strain sugar mixture if there are impurities. Sugar can be adjusted if preferred. ½ cup for a less sweet taste or ¾ cup for a sweeter taste.
- Heat the sugar solution on the stove on a low. Reduce and simmer the solution for a one thread consistency.
- Turn heat off and add desiccated coconut powder and cardamom powder to the sugar syrup. Stir and leave to cool down. Once warm to the touch make small balls from mixture.
- If mixture gets too cold it will be impossible to form into balls. If that happens reutrn mixture to the stove on low heat for a few minutes.
- Serve and enjoy.
Nutrition
- Sugar: 358g
- :
- Calcium: 180mg
- Calories: 1646kcal
- Carbohydrates: 365g
- Cholesterol: 19mg
- Fat: 26g
- Fiber: 6g
- Iron: 2mg
- Monounsaturated Fat: 2g
- Polyunsaturated Fat: 1g
- Potassium: 420mg
- Protein: 7g
- Saturated Fat: 20g
- Sodium: 89mg
- Vitamin A: 134IU
- Vitamin C: 3mg
Share your thoughts on the Coconut Ladoo (Nariyal Laddu) Recipe in the Recipe Sharing forum section. Let's discuss any variations or tips you may have for making this delightful Indian sweet!
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