Coconut Ladoo Recipe
Nariyal Ladoo | Coconut Laddu Recipe | Instant Coconut Ladoo
Coconut ladoo is a famous traditional Indian sweet dish that is mostly prepared during festivals and on various occasions. Indians of all age groups are fond of coconut ladoo.
Coconut ladoo recipe contains desiccated coconut, milk powder, condensed milk or sugar, and saffron leaves with cardamom powder.
It can be stored for one week.
Coconut ladoos are very delicious in taste and easy to prepare.
Preparation Time:
2 Minutes
Cooking Time:
15 Minutes
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Ingredients (18-20 ladoo)
- Desiccated coconut – 2 cup(200 g)
- Desiccated coconut, for coating – 50 g
- Milk at room temperature – 1 cup(100g)
- Condensed Milk – ½ cup (or Powdered Sugar – ¾ cup)
- Milk Powder – 1 cup(100 g)
- Cardamom Powder – 1 teaspoon
- Saffron leaves – 10-15 pieces
- Ghee – 1 tablespoon
- Almond, chopped, for garnishing – 1 teaspoon
- Pista, chopped, for garnishing – 1 teaspoon
How to make Coconut Ladoo
Initial Preparation
- Soak saffron leaves in 1 cup milk and keep aside.
Main Method
- Take a nonstick or heavy bottom kadai.
- Pour 1 tablespoon of ghee on low flame.
- Add 2 cup desiccated coconut in ghee and saute till it looks slightly fried for 4-5 minutes on low flame and stir continuously.
- Make sure the color of the coconut does not change.
- Add 1 cup milk powder and saute for 1 minute.
- Add saffron-soaked milk on the above mixture.
- As soon as the desiccated coconut soaks milk completely, add ¾ cup of condensed milk or 1 cup of powdered sugar.
- Cook till the above mixture leaves the surface of the kadai.
- Switch off the gas.
- Add cardamom powder over it.
- Make ladoo of this mixture when the mixture remains slightly warm.
- Take 50 g desiccated coconut in a bowl/plate and put ladoo one by one into the bowl/plate.
- Roll the ladoos in desiccated coconut till they are evenly coated from all sides.
- Garnish with chopped almond and pista and serve.
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Coconut Ladoo Recipe Tips
which add magic to your recipe!!!
Tip 1
All cooking shall be done on low flame.
Tip 2
If the desiccated coconut is continuously stirred during sauteing, it will not burn.
Tip 3
Kesar is added to enhance the taste and colour of ladoo.
Tip 4
Make ladoo when the mixture is slightly warm.
Tip 5
Be aware that the colour of desiccated coconut should not be changed to brown while sauteing.
Tip 6
The fine desiccated coconut should be used for better results, otherwise grind it in the mixture jar.
Tip 7
Sugar powder, condensed milk, or jaggery may be used for sweetness in ladoo.
Tip 8
If you are using jaggery for sweetness, do not use milk.
Tip 9
If you are adding milk powder then mawa(or khoya) is not required. Milk powder is added to give a creamy texture to ladoos.
Recipe Card
Coconut Ladoo | Nariyal Ladoo
Coconut ladoo is a famous traditional Indian sweet dish that is mostly prepared during festivals and on various occasions. Indians of all age groups are fond of coconut ladoo.
Ingredients
- 2 cup Desiccated coconut
- 50 g Desiccated coconut, for coating
- 1 cup Milk at room temperature
- ½ cup Condensed Milk
- 1 cup Milk Powder
- 1 teaspoon Cardamom Powder
- 10-15 pieces Saffron leaves
- 1 tablespoon Ghee
- 1 teaspoon Almond, chopped, for garnishing
- 1 teaspoon Pista, chopped, for garnishing
Instructions
Initial Preparation
- Soak saffron leaves in 1 cup milk and keep aside.
Main Method
- Take a nonstick or heavy bottom kadai. Pour 1 tablespoon of ghee on low flame.
- Add 2 cup desiccated coconut in ghee and saute till it looks slightly fried for 4-5 minutes on low flame and stir continuously.
- Make sure the color of the coconut does not change.Pour 1 cup milk powder and saute for 1 minute.
- Pour saffron-soaked milk on the above mixture.
- As soon as the desiccated coconut soaks milk completely, add ¾ cup of condensed milk or 1 cup of powdered sugar.
- Cook till the above mixture leaves the surface of the kadai. Switch off the gas.
- Add cardamom powder over it.Make ladoo of this mixture when the mixture remains slightly warm.
- Take 50 g desiccated coconut in a bowl/plate and put ladoo one by one into the bowl/plate.
- Roll the ladoos in desiccated coconut till they are evenly coated from all sides.
- Garnish with chopped almond and pista and serve.
Nice ladoo