coconut ladoo recipe | nariyal ladoo recipe | coconut laddu recipe

coconut ladoo recipe | nariyal ladoo recipe | coconut laddu recipe with detailed photo and video recipe. a famous indian sweet recipe or indian laddu recipe prepared with 3 basic ingredients which includes dedicated coconut, milk and sugar. it is typically prepared during festival seasons as offering especially during diwali, ganesh chaturthi and navarathri.
coconut ladoo recipe | nariyal ladoo recipe | coconut laddu recipe with step by step photo and video recipe. basically a round or ball shaped indian sweet or fudge prepared from fresh or desiccated coconut powder with milk and sugar acting for moist and sweetness. there are several versions to nariyal ladoo and it can be prepared with milkmaid, koya and even with simple sugar syrup. however most common is milk and sugar combination which is used in this recipe.

as mentioned earlier, there are several ways this easy coconut ladoo can be prepared. apart from this recipe, the other most common way it is prepared is with milkmaid or with condensed milk. more frequently, even i prepare it with same way and the ingredients just reduces to 2 with no additional sugar required. i would heavily recommend this step if you need to cut down your recipe time drastically. further, nariyal ladoo recipe can also use evaporated milk as an alternative to condensed milk. this would help you to control the sugar content and can be added as per the preference.

furthermore, some important and critical tips and recommendations for a moist and juicy coconut ladoo recipe. firstly, i have desiccated coconut to prepare this ladoo, however fresh grated coconut can also be used. if fresh coconut is used, make sure to dry roast them before adding milk. secondly, i highly recommend to prepare the ladoo’s in low flame as the milk and coconut might burn on high flame. lastly, in the place of sugar, jaggery or brown sugar can also be used. with jaggery the colour of coconut laddu would be brown in colour though.

finally, i would like to mention my other indian sweet recipes collection with the coconut ladoo recipe post. this mainly includes, coconut burfi, mohanthal, 7 cup burfi, badam halwa, milk cake, kalakand, malpua, gulab jamun, besan ladoo, badam burfi and mysore pak recipe. in addition do visit my other recipes collection like,

• eggless cakes recipes collection
• indian dessert recipes collection
• beverages recipes collection

coconut ladoo or nariyal ladoo video recipe:

recipe card for coconut ladoo or nariyal ladoo:

coconut ladoo recipe | nariyal ladoo recipe | coconut laddu recipe

4.12 from 18 votes

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 11 Servings

AUTHOR: HEBBARS KITCHEN

Course: sweet

Cuisine: Indian

Print Recipe Pin Recipe

easy coconut ladoo recipe | nariyal ladoo recipe | coconut laddu recipe

Ingredients

• 2 cups coconut, fresh / desiccated2 cups coconut, fresh / desiccated
• 1½ cup milk1½ cup milk
• ¾ cup sugar¾ cup sugar
• 2 tbsp cashew, chopped2 tbsp cashew, chopped
• ¼ tsp cardamom powder / elachi powder¼ tsp cardamom powder / elachi powder
• 2 tbsp desiccated coconut2 tbsp desiccated coconut

Instructions

• firstly, in a large kadai take 2 cups coconut (fresh / desiccated) and 1½ cup milk.
• mix well making sure the coconut gets wet completely.
• now add ¾ cup sugar or jaggery. add more sugar for sweetness if required.
• mix continuously keeping the flame on low.
• sugar starts to melt and mixture turns watery.
• keep stirring keeping the flame on low.
• milk starts to evaporates after 20 minutes and mixture turns crumbly.
• cool the mixture for 10 minutes or till they lightly cool down
• now add 2 tbsp chopped cashew and ¼ tsp cardamom powder. mix well.
• prepare small balls to form ladoo.
• roll it with desiccated coconut. this is optional, however makes ladoo more attractive.
• finally, serve coconut ladoo or store in a airtight container for a week.

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how to make coconut ladoo with step by step photo:

1. firstly, in a large kadai take 2 cups coconut (fresh / desiccated) and 1½ cup milk.
   
2. mix well making sure the coconut gets wet completely.
   
3. now add ¾ cup sugar or jaggery. add more sugar for sweetness if required.
   
4. mix continuously keeping the flame on low.
   
5. sugar starts to melt and mixture turns watery.
   
6. keep stirring keeping the flame on low.
   
7. milk starts to evaporates after 20 minutes and mixture turns crumbly.
   
8. cool the mixture for 10 minutes or till they lightly cool down.
   
9. now add 2 tbsp chopped cashew and ¼ tsp cardamom powder. mix well.
   
10. prepare small balls to form ladoo.
    
11. roll it with desiccated coconut. this is optional, however makes ladoo more attractive.
    
12. finally, serve coconut ladoo or store in a airtight container for a week.
    

notes:

• firstly, if using fresh coconut, lightly dry roast for 2 minutes and later add milk.
• also, instead of sugar replace it with jaggery to prepare coconut louz or coconut jaggery ladoo.
• additionally, replace milk and sugar with ¾ cup of condensed milk to reduce the cooking time.
• finally, cook coconut ladoo or nariyal ladoo on low flame, else they might burn.