Easy Khoya coconut ladoo recipe with step by step photos. These are quick and delicious ladoo made with just 5 ingredients khoya, fresh coconut, ghee, sugar and cardamom powder.
These coconut ladoo with khoya just melt in your mouth. since they are so good, they can be quite addictive. At home we love these ladoos and they just disappear as soon as I make them. Coconut-based sweets are liked by many people. Few more Coconut recipes on the blog are:
You can use this same ladoo recipe to make modaks. for modaks, just fill the modak mould with the ladoo mixture. You will get neatly shaped coconut modaks.
In this recipe, you can also add dry fruits, but it is optional. If you are adding nuts then use finely chopped nuts or you could also garnish the ladoos with sliced almonds or pistachios.
You can also make these ladoos as naivedyam or also make them easily during festivals. As I have mentioned before, the recipe uses khoya. Khoya or mawa has evaporated milk solids.
The recipe also makes for a quick dessert for the family. You could easily double or triple up the recipe. Just that more time and work will be required to grate the fresh coconut for more time.
How to make easy khoya coconut ladoo
1. Heat a thick bottomed pan and keep the flame to a low. Then add 1.5 cups fresh grated coconut.
2. Roast coconut on a low flame for 2 to 3 minutes. Keep on stirring often while roasting coconut. No need to brown the coconut. We just need to get rid of some moisture from the coconut.
3. Then remove the roasted coconut in a bowl or plate and keep aside.
4. In the same pan add a tablespoon of ghee (clarified butter).
5. Then add 1 cup of crumbled or grated mawa or khoya.
6. Begin to stir.
7. Stir and saute the mawa on a low flame for 2 to 3 mins.
8. When the mawa begins to melt, add ¼ cup sugar.
9. Begin to mix the sugar with the mawa and continue to keep stirring the mixture.
10. Saute for 1 to 2 minutes on a low flame.
11. Add the lightly roasted coconut.
12. Mix and stir well.
13. Then add ¼ teaspoon cardamom powder.
14. mix again very well.
15. Saute for a minute more on a low flame. Then switch off the flame.
16. Transfer the ladoo mixture to another bowl or plate.
17. Let the mixture cool down a bit. While it is still slightly hot or warm, prepare ladoo from the mixture. If you are unable to handle the heat, then let the mixture cool down more and then prepare ladoos.
Allow them to come to room temperature and then serve. If offering to bhagwan ganesha, then after preparing them, you can offer it. Store the mawa coconut ladoo in an air-tight jar or container and then refrigerate. In the refrigerator, they will last for 3 to 4 days.
5 ingredients khoya coconut ladoo
Ingredients
- 1 cup khoya, crumbled or grated (mawa or dried evaporated milk solids)
- 1.5 cups fresh grated coconut
- ¼ cup sugar or as required
- ¼ teaspoon cardamom powder
- 1 tablespoon ghee (clarified butter)
Instructions
roasting coconut
- Heat a thick bottomed pan first and keep the flame to a low.
- Then add 1.5 cup of fresh grated coconut in the pan.
- On a low flame roast coconut for 2 to 3 mins. No need to brown the coconut, just a light roasting to get rid of some moisture.
- Remove the coconut and place aside.
making khoya coconut ladoo
- In the same pan add a tablespoon of ghee.
- Then add 1 cup of crumbled or grated mawa (khoya) and stir well.
- Saute the mawa on low flame for 2 to 3 mins.
- When the mawa begins to melt, then add 1/4 cup sugar and mix well.
- Keep stirring the mixture and continue to saute for 1 to 2 minutes on a low flame.
- Now add the lightly roasted coconut. Mix and stir well.
- Add 1/4 teaspoon of cardamom powder and mix well.
- Saute for a minute more on low heat. Then switch off the flame.
- Transfer the ladoo mixture to another bowl or plate.
- Let the ladoo mixture cool down a bit and while the mixture is still hot or warm, start shaping the mixture into ladoos.
- If you are unable to handle the heat, then wait till the mixture cools down more.
- Allow them to come to room temperature and store in an air-tight container and refrigerate.
- You can serve these ladoos at room temperature.
Thank for sharing your great information keep sharing .It was very helpful
Hi dassana,
We made this recipe today & it came out fantastic! Combo of mawa & coconut is amazing. Only that we couldn’t form ladoos, but even as halwa it tasted as good. I didn’t grow up having coconut in sweets or any recipe whatsoever, and hence was reluctant to try. I still tried because the process seemed quite less-time taking :P. Now I’m very, very glad that I did. Now onward I shall be more open to incorporating new ingredients in cooking.
Thank you!!
thank you ruchi. coconut adds a lot of flavor in any dish that you add it. also if you use coconut oil in tempering, it gives a very good flavor and aroma. do try some recipes with coconut and i am sure you will like it. but for coconut, whether using fresh or desiccated, they should not be rancid and in their shelf period.
I will definitely try more of coconut now…
The coconut oil that is to be used for frying can be the parachute coconut oil? http://www.amazon.in/Parachute-Coconut-Oil-100ml-Bottle/dp/B00A8VQ5D2?tag=googinhydr18418-21&tag=googinkenshoo-21&ascsubtag=d2680eff-674c-4387-8a9c-d694d7865df8
Or is it some other variety, specific for cooking?
no…. don’t use parachute oil for cooking. i think parachute does not sell not virgin coconut oil. use cold-pressed coconut oil. usually, my parents get coconut oil from kerala whenever they travel. but i have use a few organic brands and they were good too.
Thank you for sharing the links.
welcome ruchi.
Awesome recipe…i made these ladoos yesterday with the khoya i prepared a day before with your recipe…ladoos just melted in the mouth as you also said in this post. My husband & other family members liked it very much. In fact, they said these are more delicious than the sweet shop ladoos 🙂 But, only one drawback of making these ladoos is that they disappear in no time 😉
Thank you so much for sharing so simple & mouthwatering recipes.
Anupam
first time we liked the drawback in the recipe… yes these khoya coconut ladoo disappear soon. pleased to know your family liked the ladoos. thanks for sharing positive views and you are welcome.
Can I use dessicated coconut instead of fresh coconut
yes you can.
I would like to know the ratio of coconut to mawa to sugar because I will make it after I make mawa from milk at home
ratio will more or less as mentioned in this recipe. the sugar proportion can change. for 3/4 to 1 cup of mawa, you can add 1.5 cups grated coconut and 1/4 to 1/3 cup sugar.
Hi have you tried using jaggery instead of sugar in this? Does it tastes good?
anusha, i have not tried. but i think it should work.
Hi Dassana,thanks much for ur quick reply.i want ur opinion on for two things.
Firstly,should I buy stainless steel cooker or aluminium?
Secondly,which is the best brand cookware for ceramic and granite ware?
u r so much into cooking that ur experience can never go wrong,that is what I firmly believe.do not want to go wrong so I am asking these before buying.
Thanks.Enjoy ur long weekend and festive season
Stay blessed
Parul
welcome parul. best is to buy stainless steel pressure cooker. i have used alda for ceramic and i feel it is not that great. recently we received a set of wonderchef granite pans and they are good. so far one indian brand that is good for granite ware is wonderchef. i have used prestige non stick pans too and even they were good.
Hi,1cup equals how many grams of mawa?
parul, about 100 grams of mawa.