coconut ladoo recipe
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4.78 from 9 votes

coconut ladoo

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.
Prep Time1 min
Cook Time14 mins
Total Time15 mins
Course: desserts, sweets
Cuisine: maharashtrian
Servings: 14 ladoo
Calories: 99kcal
Author: Dassana Amit


  • 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
  • cup desiccated or fresh coconut for rolling
  • chopped dry fruits of your choice (optional)


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.


2nd recipe for making nariyal ladoo

  • 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)
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.


Calories: 99kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 23mg | Potassium: 102mg | Fiber: 1g | Sugar: 9g | Vitamin A: 55IU | Vitamin C: 0.7mg | Calcium: 48mg | Iron: 0.3mg