Coconut Ladoo (Nariyal Ladoo) Recipe
Soft, sweet, and made in minutes - Coconut Ladoo (Nariyal Ladoo) is a classic Indian festive sweet prepared with desiccated coconut, condensed milk, and a hint of cardamom. This quick and easy recipe gives you melt-in-the-mouth ladoos that are perfect for Diwali, Raksha Bandhan, or any celebration.
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!