Coconut Ladoo, also known as Nariyal Ladoo, is one of the simplest and most delightful Indian sweets you can make at home. Soft, melt-in-the-mouth, and bursting with the aroma of coconut, these laddoos are loved across India for their taste and ease of preparation.
Made with just a few ingredients like grated coconut, condensed milk, and cardamom, this sweet captures the traditional flavor of Indian festivals. Whether it’s Diwali, Raksha Bandhan, or Janmashtami, no festive thali feels complete without these coconut delights.
What makes this recipe even more special is its quick preparation – it takes less than 20 minutes and doesn’t require any sugar syrup or complicated steps. The rich, nutty flavor of coconut blends beautifully with the sweetness of condensed milk, making it a perfect treat for all age groups.
You can also experiment with the recipe by adding chopped dry fruits or coating the laddoos in extra desiccated coconut for a more festive look. Serve them as a dessert, festive sweet, or a quick treat when guests arrive – these Coconut Ladoos are sure to win everyone’s heart.
Coconut Ladoo (Nariyal Ladoo) Recipe
Equipment
- Non-stick pan or kadhai
- Mixing Bowl
- Spatula
- Plate or tray for shaping ladoos
Ingredients
- 2 cups desiccated coconut plus ¼ cup for rolling
- ¾ cup condensed milk like Milkmaid
- ½ teaspoon cardamom powder
- 1 tablespoon ghee
- 2 tablespoons chopped dry fruits optional – cashews, almonds, pistachios
Instructions
Heat the Pan:
- Add ghee to a non-stick pan and let it melt on low heat.
Toast the Coconut:
- Add desiccated coconut and lightly roast it for 2-3 minutes until aromatic. Do not brown it.
Add Condensed Milk:
- Pour in the condensed milk and mix well. The mixture will start to come together.
Flavor It:
- Add cardamom powder and continue stirring on low heat for 3-5 minutes until the mixture thickens.
Cool the Mixture:
- Turn off the heat and let it cool slightly.
Shape the Ladoos:
- Grease your palms with a little ghee and shape small round ladoos from the mixture.
Coat and Serve:
- Roll each ladoo in extra desiccated coconut for a festive touch. Serve or store in an airtight container.
Notes
- You can use fresh grated coconut instead of desiccated coconut – just dry roast it longer to remove moisture.
- Adjust sweetness by adding more or less condensed milk.
- Store ladoos in an airtight box at room temperature for 2-3 days or refrigerate for up to a week.
- Add chopped nuts or saffron strands for extra richness.
- Perfect festive sweet to prepare in under 20 minutes!
Frequently Asked Questions (FAQs)
Yes! You can use sugar and milk instead of condensed milk. Just cook the mixture a bit longer until it thickens and binds properly before shaping into ladoos.
Coconut Ladoos stay fresh for up to 2-3 days at room temperature or up to a week when refrigerated in an airtight container.
Absolutely. You can use freshly grated coconut, but make sure to roast it for a few extra minutes to remove moisture before adding condensed milk.
If your mixture is too soft, it means there’s excess moisture. Cook it a few more minutes on low heat until it thickens, then allow it to cool slightly before rolling.
Yes, you can add cardamom powder, saffron strands, or chopped nuts like cashews, almonds, and pistachios for extra flavor and texture.