Coconut or Nariyal Ladoo is a conventional Indian sweet made with easily available ingredients like coconut, milk, ghee, powdered sugar, and cardamom powder. Traditionally, coconut ladoos are made with fresh grated coconut and jaggery. Most people make these ladoos using khoya, condensed milk, and jaggery syrup.
You can make these coconut ladoos in numerous ways depending upon the ingredients and methods but in this recipe post, I am sharing quick coconut ladoo using milk and sugar, ready in just 15-minutes. I often make these soft, melt-in-mouth delectable coconut ladoo on festivals or special occasions. These taste so delicious, especially when I do not have time to make sweets. I think it is an amazing gift to give your loved ones.
About this Recipe :
Coconut Ladoo, also known as Nariyal Ladoo, has been my favorite since childhood. It is a traditional Indian mithai/sweet, made with desiccated coconut, milk, sugar, ghee, and cardamom powder.
Here’s why you will love this recipe
Coconut ladoos are soft, moist, creamy, and melt-in-your-mouth!
A really simple recipe that uses few ingredients, so easy, quick to prepare, and tastes equally delicious, ready in 10-15 minutes for festive occasions like Diwali or any pooja celebrations.
Also, this amazing sweet is finger-food friendly, works great for potlucks and parties.
It’s completely vegetarian and gluten-free.
Ingredients :
This delectable Indian sweet can be made with easily available ingredients in no time. To make these simple yet delicious coconut ladoos, you will need the following ingredients;
Coconut: I’ve used the fine desiccated coconut. However, freshly grated coconut will work best equally in this recipe.
Milk: For best results, use full-fat milk.
Sugar: I’ve used regular granulated powdered sugar. Alternatively, you can also use jaggery for a healthier version.
Ghee: To roast the desiccated coconut. You can also use an equal amount of coconut oil.
Cardamom powder: I love to include this to flavor these ladoos. Though, it is optional.
Additionally, you can add gel food color or saffron strands to give a nice color and texture.
Coconut Ladoo Variations :
To make coconut ladoo vegan and dairy-free, substitute the condensed milk with coconut milk or almond milk and instead of ghee, use vegetable or coconut oil.
It is a super fun activity for kids of making colorful coconut ladoos. This is a great way to get them involved in cultural festivities.
To make pink coconut ladoo, add 2 drops of Pink Gel Food color or rose essence to the mixture and mix until it turns into a gorgeous pink color. Roll these with desiccated coconut and enjoy. You can use any food color of choice you prefer.
Storage Suggestions :
Coconut ladoo made with milk and sugar is a lot more delicate than the ones made with condensed milk.
I would suggest refrigerating them for a little will help to hold their shape.
Keep well these coconut laddus in a single layer in an airtight container. It is a perfect sweet that can be made in advance. Let it sit out for 5-10 minutes before serving.
I have also posted many other dessert recipes like
Peanut ladoo
Besan ladoo
Motichoor ladoo, and many more. Do try them as well.
Without further delay, let’s make these ladoos with the utmost simple recipe mentioned below:
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Coconut Ladoo
- Total Time: 20 mins
- Yield: 8–10 1x
Description
Coconut Ladoo is a conventional Indian sweet made with easily available ingredients like coconut, milk. ghee, powdered sugar, and cardamom powder. These ladoos are soft, moist, creamy, and melt-in-your-mouth!
Ingredients
- 2 cups dry coconut/desiccated coconut plus ½ cup to roll on top of the ladoo
- 1 teaspoon ghee
- 1 cup full cream milk
- 1 cup powdered sugar
- ½ teaspoon cardamom powder (optional)
Instructions
- In a heavy-bottomed pan/kadhai, heat ghee and let it melt.
- Once ghee starts melted, add desiccated coconut. Stir well on low heat for 1-2 minutes.
- After 2 minutes, add milk at room temperature, mix well and allow it to cook for 2-3 minutes. Keep stirring continuously.
- After 3 minutes, add sugar, cardamom powder.
- Continue stirring so that the mixture combines well.
- Cook the mixture on medium heat for 4-5 more minutes once the sugar starts to melt.
- Once the mixture become dry, turn off the heat and set the mixture to cool down.
- Transfer the mixture to a bowl.
- Once the mixture is a little bit cool. Make ladoo balls by start binding the small portion of the the mixture in between your palms and then roll it into desiccated coconut and roll again gently in palms to remove excess coconut powder.
- Prepare the same ladoo balls in equal size.
- Now store it in the fridge for at least 1 hour to set it completely.
Notes
- Always cook the coconut mixture on the lowest flame, otherwise the coconut will burn and may stick to the bottom of the pan.
- Make sure; use fresh desiccated coconut because if you use old, it gives a bitter taste to the ladoos.
- For vegan and dairy-free versions, substitute the condensed milk with coconut milk or almond milk, and instead of ghee, use vegetable or coconut oil.
- You can adjust the amount of sugar as you desired.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: Indian
