coconut ladoo recipe with step by step photos – quick, easy and tasty coconut ladoo recipe made with fresh coconut, condensed milk and cardamom powder.

i had some good amount of leftover grated coconut and almost half a can of condensed milk. so decided to use both of them to make these melt in the mouth coconut ladoo and taste too good.

coconut ladoo are often made for festive occasions. i made them for the ram navami festival and have kept in the fridge. these stay good in the fridge for 4-5 days. generally only the white part of coconut is used. but the one i had grated, had both white and some brown parts. still i made the ladoos as it does not matter to me as long as the end result tastes good.

variations of making coconut ladoo recipes

depending upon the method and the ingredients used there are many recipes for making coconut ladoo. e.g. you can make them with fresh or dry coconut. you can use either khoya or condensed milk or jaggery or sugar syrup. mostly cardamom powder is used as a flavoring agent. but you can also add some saffron strands.

few such methods to make coconut ladoo are:

• instant coconut ladoo – this is a 2 ingredient delicious ladoo made with sweetened condensed milk and desiccated coconut powder.
• coconut ladoo with khoya – made with fresh grated coconut and khoya (mawa).
• nariyal ke ladoo – made with desiccated coconut and sugar syrup.
• narkel naru – delicious coconut ladoo from the bengali cuisine made with fresh grated coconut and jaggery.

all these methods to make coconut ladoo are quick and easy and you get really good coconut ladoo. a lovely sweet treat for your loved ones.

if you are looking for more coconut sweets recipes then you can check these below recipes:

• karanji recipe
• coconut barfi
• 7 cup barfi

4.5 from 18 votes

print

coconut ladoo recipe

easy coconut ladoo recipe - 3 ingredient quick coconut ladoo recipe made with fresh coconut, condensed milk and cardamom powder.

course desserts, sweets

cuisine maharashtrian

prep time 1 minute

cook time 14 minutes

total time 15 minutes

servings 14 ladoos

rough calories per serving 99 kcal

author dassana

ingredients (1 cup = 250 ml)

• 1.5 cups tightly packed fresh grated coconut
• 1 teaspoon ghee
• ½ teaspoon cardamom powder (choti elaichi powder) Or 4 to 5 green cardamoms crushed in a mortar-pestle
• ¾ cup condensed milk Or 220 grams sweetened condensed milk Or about ½ tin of sweetened condensed milk
• 1/3 cup desiccated or fresh coconut for rolling
• chopped dry fruits of your choice (optional)

how to make coconut ladoo recipe

sauteing the coconut

1. heat 1 tsp ghee in a frying pan or kadai.
2. add 1.5 cups tightly packed coconut.
3. stir and saute the coconut on a low flame for 3 to 4 minutes. the sauteing is to just get rid of some moisture. don't brown them. if using desiccated coconut, then no need to saute it in ghee. just mix the desiccated coconut with condensed milk and heat the mixture.

making coconut ladoo

1. now add 3/4 cup sweetened condensed milk. here i used amul mithai mate.
2. add 1/2 tsp cardamom powder.
3. stir very well and cook this mixture on a low flame.
4. when you see that the mixture has begun to thicken, then keep stirring regularly.
5. when the mixture begins to leave the sides of the pan and when you see some coconut fat from the sides, switch off the flame.

6. pour the coconut ladoo mixture in another bowl or pan. allow it to cool.

7. when the mixture has cooled completely, pinch small to medium balls from the mixture and form ladoo.

8. roll the coconut ladoo in desiccated coconut (nariyal ka burada) or in fresh coconut evenly.

9. you can also make all the ladoo at once and then roll in the desiccated coconut.

10. place the coconut ladoo in small muffin liners or just place them in a tray.

11. serve coconut ladoo straight away or refrigerate and serve them later. 

12. these coconut ladoo stay good for 4 to 5 days in the fridge.

TRENDING NOW

veg cutlet recipe, how to make cutlet recipe | vegetable cutlet

tomato chutney recipe, how to make tomato chutney | tomato recipes

how to make coconut ladoo

sauteing the coconut

1. heat 1 tsp ghee in a frying pan or kadai. you can also use coconut oil.

2. add 1.5 cups tightly packed grated coconut.

3. stir and saute the coconut on a low flame for 3 to 4 minutes. the sauteing is to just get rid of some moisture. don’t brown them. if using desiccated coconut, then no need to saute it in ghee. just mix the desiccated coconut with condensed milk and heat the mixture. if using frozen coconut, then let it come at room temperature before you begin to saute it.

making coconut ladoo

4. now add ¾ cup sweetened condensed milk. here i used amul mithai mate.

5. add ½ tsp cardamom powder.

6. stir very well and cook this mixture on a low flame.

7. when you see that the mixture has begun to thicken, then keep stirring regularly.

8. when the mixture begins to leave the sides of the pan and when you see some coconut fat at the sides, switch off the flame.

9. pour the coconut ladoo mixture in another bowl or pan. allow it to cool.

10. when the mixture has cooled completely, pinch small to medium balls from the mixture and form ladoos. apply some ghee on your palms when shaping the coconut ladoo. in case the mixture is loose and you cannot make ladoo, then put it back on the pan and heat for a few more minutes.

11. roll the ladoo in desiccated coconut (nariyal ka burada) or in fresh coconut evenly.

12. you can also make all the coconut laddu at once and then roll in the desiccated coconut.

13. place the coconut laddu in small muffin liners or just place them in a tray.

14. serve coconut ladoo straight away or refrigerate and serve them later. these coconut ladoo stays good for 4 to 5 days in the fridge. for more ladoo recipes, you can check this collection of 26 ladoo recipes.

dassana

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.