Make coconut ladoo with three recipes. The first one is a quick 3 ingredient recipe made with fresh coconut, milkmaid and cardamom powder. The second recipe has 2 ingredients - desiccated coconut and condensed milk. The third recipe is made with desiccated coconut and sugar.
Heat ghee in a heavy 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 the coconut.
If using desiccated coconut, then no need to roast it in ghee. Simply mix the desiccated coconut with condensed milk and heat the mixture.
Now add the sweetened condensed milk and cardamom powder.
Mix thoroughly and cook this mixture on a low heat.
When you see that the mixture has begun to thicken, then keep stirring nonstop.
When the mixture begins to leave the sides of the pan and when you see some coconut fat at the sides, switch off the heat.
Pour the ladoo mixture in another bowl or pan. Allow it to cool at room temperature.
When the mixture has cooled completely, pinch small to medium balls from the mixture and form ladoo.
Roll the coconut ladoo in desiccated coconut 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.
Making desiccated coconut ladoo with condensed milk
Keep a heavy bottomed pan or kadai on stove top. Add ghee and let it melt on a low heat.
Keeping the heat to a low add the desiccated coconut powder. Mix and sauté the for 1 minute.
Then add the condensed milk and mix it thoroughly with the coconut.
On a low to medium-low heat with non stop stirring sauté the mixture till it starts to leave sides of pan. Then switch off the heat and add cardamom powder. Mix very well.
Let the mixture become warm or cool at room temperature. With a spoon, scoop the ladoo mixture and shape in round balls.
In a plate spread the desiccated coconut evenly. Roll each ladoo in the desiccated coconut. Make all ladoo this way. Scrape off all the mixture from the pan with a spoon and use them too to make ladoo.
Serve as a sweet. Refrigerate any leftovers and these stay good for about 10 to 12 days in the fridge.
Making Nariyal ke Laddu with sugar syrup
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 the stove-top and on a low heat. Cook the solution. The solution will start to thicken. Continue to simmer till you get a one thread consistency in the sugar syrup.
Turn off the heat and add the desiccated coconut powder and cardamom powder to the sugar syrup.
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 shaping the laddu.
The mixture should be hot or warm while making the coconut laddu. If the mixture becomes cold, then shaping the ladoo is impossible. In this case, return the pan or bowl on the fire and slightly warm the mixture and continue to make the laddu.
Serve these tasty nariyal ke laddu.
Feel free to add your preferred choice of nuts and dry fruits in any of the coconut ladoo recipe.
Omit cardamom powder if you prefer.
All the three recipes can be scaled up to make a large batch of coconut ladoo for festivals or religious occasions.
Note that the servings is for the coconut ladoo recipe made with milkmaid and fresh coconut. The approximate nutrition info is for 1 coconut ladoo made with sweetened condensed milk.