easy 5 ingredients khoya coconut ladoo

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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.

coconut ladoo recipe

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.

coconut ladoo recipe

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.

coconut ladoo recipe

3. Then remove the roasted coconut in a bowl or plate and keep aside.

coconut ladoo recipe

4. In the same pan add a tablespoon of ghee (clarified butter).

coconut ladoo recipe

5. Then add 1 cup of crumbled or grated mawa or khoya.

coconut ladoo recipe

6. Begin to stir.

coconut ladoo recipe

7. Stir and saute the mawa on a low flame for 2 to 3 mins.

coconut ladoo recipe

8. When the mawa begins to melt, add ¼ cup sugar.

coconut ladoo recipe

9. Begin to mix the sugar with the mawa and continue to keep stirring the mixture.

coconut ladoo recipe
10. Saute for 1 to 2 minutes on a low flame.

coconut ladoo recipe

11. Add the lightly roasted coconut.

coconut ladoo recipe

12. Mix and stir well.

coconut ladoo recipe

13. Then add ¼ teaspoon cardamom powder.

coconut ladoo recipe

14. mix again very well.

coconut ladoo recipe15

15. Saute for a minute more on a low flame. Then switch off the flame.

coconut ladoo recipe

16. Transfer the ladoo mixture to another bowl or plate.

coconut ladoo recipe17

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.

preparing coconut 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.

coconut ladoo

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coconut ladoo recipe with khoya or mawa

5 ingredients khoya coconut ladoo

4.75 from 4 votes
Quick and easy sweet of coconut ladoo with khoya for the festive occasion.
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins

Cuisine North Indian
Course: Desserts

Servings 10 ladoos
Units

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.

Nutrition Info Approximate values

Nutrition Facts
5 ingredients khoya coconut ladoo
Amount Per Serving
Calories 162 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 7g44%
Cholesterol 8mg3%
Sodium 66mg3%
Potassium 42mg1%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 5g6%
Protein 4g8%
Vitamin A 150IU3%
Vitamin C 0.7mg1%
Calcium 163mg16%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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19 Comments

  1. Thank for sharing your great information keep sharing .It was very helpful

  2. 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!!5 stars

    1. 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.

        1. 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.

  3. 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.
    Anupam5 stars

    1. 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.

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