Nariyal Ka Laddoo is a traditional Indian sweet made with coconut, ghee , sugar & milk. We make these for most festivals and occasions as they taste delicious and are easy to make. These also make an amazing gift to share with friends.
Traditionally coconut ladoos were made with fresh grated coconut and jaggery as it was the most common sweetener used in traditional Indian cooking. These were made across India mostly in the coastal regions where fresh coconuts were grown in abundance. Since many people find it difficult to source fresh coconut, this recipe I am sharing uses dessicated coconut and tastes just like how the halwai or a sweet-maker (confectioner) makes it.
You can always add flavours and colors to this base recipe to make it even more attractive and delicious.
Nariyal Ka LaddooCourse: DessertCuisine: IndianDifficulty: Easy
These delicious ladoos can be made using fresh coconut, frozen coconut or even desiccated coconut.
Ghee – 1 tsp
Dessicated Coconut – 1 cup (100 gms)
Milk – ½ cup
Sugar – 5 tbsp (increase by 1 tbsp if using unsweetened milk powder or if skipping the milk powder)
Milk Powder – 2 tbsp (optional)
Dessicated Coconut for coating
- Add ghee in a kadai and fry the dessicated coconut on low flame till it’s fragrant.
- To this, add the milk and cook till the milk is full absorbed by the coconut.
- Next, add the sugar and cook till the sugar melts and the mix comes together and all excess moisture has evaporated.
- Add milk powder to this to get the halwaai style khoya taste for the laddoos.
- Mix well and cook till the laddoo mixture becomes shiny and comes together well.
- Turn off the heat and let it cool down a little.
- While it is still warm, roll them into smooth balls and then coat them with dessicated coconut and serve.
- This quantity will make around 10-11 laddoos.