coconut ladoo | nariyal ladoo (2 ways)

Coconut ladoo recipe With step by step photos. 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. You can 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.

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 (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.

Key points for making coconut ladoo recipes

1. Both these above recipes can be easily halved or doubled or tripled.
2. In both the recipes you can easily substitute fresh coconut for desiccated coconut powder and vice versa.
3. If planning to offer coconut ladoo for any diety, then I suggest making the second coconut recipe made with desiccated coconut powder and sugar.
4. Coconut ladoo made either way with any of these two recipes taste too good. A lovely sweet treat for your loved ones.
5. 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.

If you are looking for more coconut sweets recipes then you can the following recipes:

• Modak
• Coconut barfi
• 7 cup barfi
• Narkel naru – Delicious coconut ladoo from the Bengali cuisine made with fresh grated coconut and jaggery.

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Coconut Ladoo (2 Ways)

4.79 from 19 votes

By Dassana Amit

This recipe post two easy coconut ladoo recipes. The first coconut ladoo is a quick 3 ingredient recipe made with fresh coconut, condensed milk and cardamom powder. The second recipe is made with desiccated coconut powder and sugar.

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Prep Time 1 min

Cook Time 14 mins

Total Time 15 mins

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Cuisine Maharashtrian

Course: Desserts, Sweets

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Servings 14 ladoo

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

sauteing 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 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

• 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)

Method:

A) preparing sugar syrup for nariyal ladoo

1. 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.
2. Keep the sugar solution on fire and on a low flame cook the solution.
3. The solution will start to thicken and continue to cook till you get the one thread consistency in the sugar solution.

B) making nariyal ladoo

1. Switch off the flame and add the desiccated coconut powder and cardamom powder to the sugar solution.
2. Quickly stir and make small balls from the mixture.
3. 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.
4. 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.
5. Make all ladoo this way.
6. Serve the nariyal ladoo as naivedyam or bhog to lord ganesha.

Nutrition Info Approximate values

Calories: 99kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 4gCholesterol: 6mgSodium: 23mgPotassium: 102mgFiber: 1gSugar: 9gVitamin A: 55IUVitamin C: 0.7mgCalcium: 48mgIron: 0.3mg

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Coconut ladoo – recipe 1

Sauteing 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 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.

Nariyal ladoo – recipe 2

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.