Coconut Ladoo The Softest Ever

These easy and sumptuous Nariyal ladoo are made using only 3 main ingredients – desiccated coconut, milk, and sugar. Here is how to make the best coconut ladoos. Coconut Ladoo, aka coconut laddu, nariyal laddu and nariyal ke laddu, are an easy Indian sweet made with simple ingredients. Coconut is first toasted until it is aromatic and is then cooked in milk and sugar until thick. A small portion of the mixture is rolled into a smooth ball and sometimes topped with dry fruits (nuts) and edible silver leaf. This particular recipe does not require you to prepare a sugar syrup – no need to worry about a thread consistency or thermometer! The sweet balls are served during the festival season, particularly Hindu festivals or at a special occasion. Other popular ladoo recipes include besan ladoo, mango coconut and badam ladoo, rava laddu, Churma Ladoo and Moong Dal Ladoo. Kuler Ladoo is one of the easy ladoo recipes made from millet flour. This laddu recipe has similar flavours to Coconut Barfi. You can flavour these ladoo

Why you will love this recipe

A yummy recipe that is great for the festive season or any time of the year. Made with minimal ingredients and less cooking time compared to other Indian sweets. Make the recipe vegan by using coconut milk instead of dairy milk. Use a little coconut oil instead of ghee to aid in rolling the small balls. Naturally gluten-free. Easy to follow recipe with step by step pictures. Try our 19 Best Barfi Peda Recipes or Indian Sweets with Milk – find modern and traditional Indian desserts made with regular milk, milk solids, milk powder or condensed milk.

Coconut Ladoo Ingredients (without condensed milk)

Full measurements and detailed recipe are in the recipe card below where you can also leave a star rating Desiccated coconut – the key ingredient. It is available almost everywhere and can be found in lots of varieties, but here we are using the fine variety. Note that this is not the same as coconut powder. However, coconut flour can be used for this recipe. I have used medium size desiccated coconut for rolling the ladoo in, but you can use the same fine variety if you like. You can of course use fresh grated coconut but it will require longer to roast. Milk – Whole milk works best as this milk has more fat which provides a richer and creamy taste. Sugar – Normal white granulated sugar works fine. Optional / Variations Add a teaspoon cardamom powder to give wonderful flavour and nice aroma. Add rose syrup or rose water to make Rose Coconut Ladoo Mix in cocoa powder to make chocolate ladoo

Pro Tips

Always use a nonstick or heavy bottom pan to prepare coconut ladoo. Cook the ladoo mixture on a very low heat to avoid sticking the mixture to the bottom of the pan. Never use high heat as all ingredients can easily burn. Fresh ingredients – Use fresh milk that is well in date. Never use rancid desiccated coconut, if you use the expired shelf life or stale coconut, the freshness of the ladoo is not guaranteed. If the coconut is yellowish. very dry or brittle, that means that batch of coconut has gone bad. I have used fine variety of desiccated coconut but you may use medium too. It is always best to add sugar when the milk totally dries up. For hard ladoos, crumble again and cook on low heat with a little milk to soften the mixture.

How to make delicious Coconut Ladoo

It is a quick recipe in which you simply have to mix dry coconut and condensed milk together. Remove the roasted coconut in a plate, and keep it aside for later use. In the same, pan heat milk and bring it to a boil over medium heat. Once it is boiling, the heat low and add the toasted coconut, reserve a few spoons for decorating later. Keep stirring continuously and cook the mixture until the milk dries up completely. To the coconut mixture, add sugar and keep stirring. The mixture at this stage will become watery and loose as the sugar releases moisture. Add the ground cardamom if using. Keep stirring the coconut ladoo mixture until the mixture starts leaving the sides of the pan and become shiny and firm. Remove the mixture into a wide plate and cool to room temperature. Divide the ladoo mixture into a equal portions and make round balls using the palms of your hands. Apply a little ghee to your hands if needed. Roll them into the remaining desiccated coconut. Once totally cool, store in an airtight container.

Instant Coconut Ladoo

You can make traditional coconut ladoo made with either fresh coconut or desiccated coconut. The instant coconut ladoo recipe uses sweetened condensed milk and dessicated coconut. I prefer the traditional way however, for an easy recipe, you can try the instant method. How long do coconut ladoos stay fresh? These ladoos stay fresh for a couple of days at room temperature around 18-20C, refrigerate if you want to keep for a long time – up to 1 week. Bring it to room temperature before serving. Can I add any flavours or nuts to it? Although these coconut ladoos are so delicious as they are, you may add cardamom powder or extract, saffron or rose water. Nuts such as cashews, pistachio, almonds can be added into the mixture before rolling the ladoos or garnish after shaping. Try these Kesar Pista Coconut Ladoo made with condensed milk for a change! Are coconut ladoos suitable for Navratri fasting? Absolutely yes, also these ladoos are naturally gluten-free too.