Coconut Ladoo recipe with step by step photos. Depending upon the method and the ingredients used there are many recipes for making coconut ladoo. Example – You can make them with fresh or dry coconut by adding either khoya or condensed milk or jaggery or sugar syrup.
You can also choose to flavor coconut ladoo with cardamom powder or saffron or skip them altogether. In this recipe post, I am sharing two easy methods of making coconut ladoo.
Table of Contents
Coconut Ladoo – 2 Ways
1. Coconut ladoo with condensed milk (photo above): This is a quick & instant 15-minute recipe of making coconut ladoo with fresh coconut, condensed milk (milkmaid) and cardamom powder. This is an easy recipe, gets done quickly and can be made even by a newbie in cooking. Generally, only the white part of the coconut is used. But the one I had grated, had both white and some brown parts. Yet, I made the ladoo as it does not matter to me as long as the end result tastes good.
2. Nariyal ladoo with sugar syrup (photo below): These are melt in the mouth delicious coconut ladoo made with desiccated coconut & sugar. I make this three-ingredient traditional recipe when I have to offer ladoo to bhagwan ganesha or any other diety or for a religious occasion. These nariyal ladoo are easy to make provided you get 1 thread or “ek taar” consistency in the sugar syrup. If you overcook the sugar syrup beyond the 1 thread consistency, the coconut ladoo will become hard. I have mentioned the recipe details both in the notes section of the recipe card and in the step by step pictures below.
You can choose any recipe that you find easy and make coconut ladoo as a sweet snack or during festivals.
Tips to make Best Coconut Ladoo
- Both these above recipes can be easily halved or doubled or tripled.
- In both the recipes you can easily substitute fresh coconut for desiccated coconut powder and vice versa.
- If planning to offer coconut ladoo for any deity, then I suggest making the second coconut recipe made with desiccated coconut powder and sugar.
- Coconut ladoo made either way with any of these two recipes taste too good. A lovely sweet treat for your loved ones.
- Coconut ladoo made with condensed milk stays well in the fridge for about a week.
- The coconut ladoo made with just sugar stays well for more than a week.
More Ladoo Recipes
Ladoo Recipes
Besan ke Laddu | Besan Ladoo
Ladoo Recipes
Coconut Ladoo | Nariyal Ladoo (2 ways)
Ladoo Recipes
til ke laddu
Coconut Ladoo – Recipe 1
Roasting the coconut
1. Heat 1 teaspoon 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 roast the coconut on a low flame for 3 to 4 minutes. The roasting is to just get rid of some moisture. Don’t brown them. If using desiccated coconut, then no need to roast 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 roast 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.
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Coconut Ladoo (2 Ways)
By Dassana Amit
Ingredients
- 1.5 cups tightly packed fresh grated coconut
- 1 teaspoon ghee (clarified butter)
- ½ teaspoon cardamom 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
- ⅓ cup desiccated or fresh coconut for rolling
- chopped dry fruits of your choice (optional)
Instructions
roasting the coconut
- Heat 1 teaspoon ghee in a frying pan or kadai. Keep flame to a low.
- Add 1.5 cups tightly packed coconut.
- Stir and roast the coconut on a low flame for 3 to 4 minutes. The roasting is to just get rid of some moisture. Don't brown them.
- If using desiccated coconut, then no need to roast it in ghee. Just mix the desiccated coconut with condensed milk and heat the mixture.
making coconut ladoo
- Now add ¾ cup sweetened condensed milk. Here I used amul mithai mate.
- Add ½ tsp cardamom powder.
- Stir very well and cook this mixture on a low flame.
- When you see that the mixture has begun to thicken, then keep stirring regularly.
- 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.
- Pour the ladoo mixture in another bowl or pan. Allow it to cool.
- When the mixture has cooled completely, pinch small to medium balls from the mixture and form ladoo.
- Roll the coconut ladoo in desiccated coconut (nariyal ka burada) or in fresh coconut evenly.
- You can also make all the ladoo at once and then roll in the desiccated coconut.
- Place them in small muffin liners or just place them in a tray.
- Serve coconut ladoo straight away or refrigerate and serve them later.
- This ladoo stay good for a week in the fridge.
Notes
2nd recipe for making nariyal ladoo
Ingredients:- 1.5 cups desiccated coconut powder (unsweetened)
- ⅔ cup regular sugar or organic unrefined cane sugar
- ½ cup water
- ½ teaspoon cardamom powder or 3 to 4 green cardamoms – husked and powdered in a mortar-pestle (optional)
- Mix the sugar with the water and dissolve it. If there are impurities than strain the sugar solution. The sugar can be adjusted as per your sweet likings. For a less sweet taste you can use ½ cup sugar and for a more sweeter taste use ¾ cup sugar.
- Keep the sugar solution on fire and on a low flame cook the solution.
- The solution will start to thicken and continue to cook till you get the one thread consistency in the sugar solution.
- Switch off the flame and add the desiccated coconut powder and cardamom powder to the sugar solution.
- Quickly stir and make small balls from the mixture.
- If the heat is too much too handle, wait for a few minutes till you are comfortable in making the ladoo. The mixture should be hot or warm while making the coconut ladoos.
- If the mixture becomes cold, then making the coconut ladoo is impossible.
In this case, return the pan or bowl on the fire and slightly warm the mixture and continue to make the ladoo. - Make all ladoo this way.
- Serve the nariyal ladoo as naivedyam or bhog to lord ganesha.
Nutrition Info Approximate values
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Nariyal Ladoo – Recipe 2
I have mentioned the recipe details in the recipe card above too.
Ingredients:
- 1.5 cups desiccated coconut (unsweetened)
- ⅔ cup regular sugar or organic unrefined cane sugar
- ½ cup water
- ½ teaspoon cardamom powder or 3 to 4 green cardamoms (choti elaichi) – husked and powdered in a mortar-pestle (optional)
How to make Nariyal Ladoo
1. Mix ⅔ cup sugar with ½ cup water and dissolve it with a spoon. If there are impurities than strain the sugar solution. Keep the sugar solution on fire and on a low flame cook the solution.
2. the solution will start to thicken and continue to cook till you get the one thread consistency in the sugar solution. This takes some minutes. This is a very hot solution, so when checking for one thread consistency, cool the solution in a spoon and then check.
3. Switch off the flame and add 1.5 cups desiccated coconut powder. Also add ½ teaspoon cardamom powder.
4. Be quick enough to stir the whole mixture well.
5. Make small balls from the mixture. You can spread some coconut oil or ghee in your palms before making these ladoo. If the heat is too much too handle, wait for a few seconds till you are comfortable making the nariyal ladoo. The mixture should be hot or warmer while making the nariyal ladoo. If the mixture becomes cold, then making the coconut ladoo is impossible. In this case, return the pan or bowl on the fire and slightly warm the mixture and continue to make the coconut ladoo. Sprinkle some drops of water or milk if the mixture looks too dry.
6. Make all nariyal ladoo this way.
7. Serve the Nariyal ladoo as naivedyam or bhog to Lord Ganesha.
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Hello Mam,
The laddoos came out exactly as you have shown in the recipe and tasted good.
Thank you so much all your recipes are simply awesome and with pictures and perfect measurements it becomes very easy to follow and make them .
Thanks much.
Welcome Ruchi. Glad to know this. Thanks for sharing your positive feedback on coconut ladoo recipe.
After my marriage i have learned all the cooking from u.. u have an ausome collection of everyday essential recipes.. the first site i search for, for all my cooking needs..thank u very much for sharing these.. and keep sharing.. lotzz of love to you..
Welcome Priti. Glad to read your positive feedback on website. Thanks for your appreciation.
Hello mam…thx a ton for your easy and lovely recipes. Your site is the first one that I visit of I have to try something new. And the results are always impressive. Thanks a ton. God bless for the good work.
Welcome Reeti. Thanks for your positive feedback and best wishes.
Hlo mam I m your big fan of u & your recipe’s ????????????????????
thanks mandeep for your kind words.
Thanks so much for recipe! I had a lot of coconut left over after extracting coconut milk, and I luckily saw this recipe. My husband loved them (even though he’s not a big fan of sweets). Hope to try this again!
welcome shreyasi. thats a good idea to make coconut from the leftover coconut after extracting coconut milk. i usually make cookies with them. thanks for sharing the positive feedback on the coconut ladoo recipe.