Coconut Ladoo Recipe : Sweet Nariyal Ke Ladoo!

Coconut Ladoo

• Author: Karishma Shah
• Recipe Category: Sweets
• Cuisine: Indian

Description: The Coconut Ladoo Recipe is simple and easy. The main ingredient is coconut with milk and cardamom. The quick preparation makes is favorable for all.

Coconut Ladoo Recipe Ingredients:

• Condensed Milk – ¾ cup
• Boiled Milk – ½ cup
• Mawa – ½ cup
• Grated Coconut – 1 ½ cups
• Desiccated Coconut – 1/3 cup
• Cardamom Powder – ½ tsp.
• Rose Water – ½ tsp.
• Lime Juice – ¼ tsp.
• Saffron Threads – a pinch
• Tutti-Frutti – ½ tsp.
• Almonds – ¼ cup
• Walnuts – ¼ cup
• Cashews – ¼ cup
• Powdered Sugar – 1/3 cup
• Ghee – 1 tsp. (Pure Cow Ghee)

Note: Condensed milk can be prepared at home. You can use either fresh or frozen coconut. If you want, you can add the spoon of lemon squash rather than lemon juice.

Coconut Ladoo Recipe Steps:

Pre-Preparation:

1. Roughly chop the dry fruits.
2. Boil Milk:

• In a steamer or a stockpot, heat the condensed milk over the medium flame.
• Now simmer with milk and stir continuously till it reaches the boiling point.
• Add lime juice in parts.
• Let the milk curdle entirely.
• Cool till it becomes thick.
• Strain the whey.
• Transfer it to a bowl.

3. Coconut Paste:

• In the mixture or grinder, add the grated coconut with the cooled milk.
• Sprinkle sugar, saffron thread, rose water and the cardamom seeds.
• Grind it to form a smooth paste.

Note: Do not over boil the milk.

Just like coconut paste, there is similarity of preparation in the coconut chutney, with the sweets ingredients being replaced by the spice powders.

Preparation:

• Take a non-stick pan and melt the ghee over the low flame.
• Take the Mawa and keep it in this heated pan.
• Change the stove knob to the medium flame and cook.
• Keep the gas on and cook till it becomes brown in color.
• Gradually, it would leave the sides of the pan and become as one mass.
• This time, add the coconut paste and again cook.
• It should become one dough, leaving the side edges of the pan.
• Keep stirring well for the 5 minutes without stopping in between.
• Transfer the Mawa to the bowl and let it rest for some time.
• Take another pan and heat the ghee.
• To this pan sauté the grated fresh coconut.
• This will take off the moisture from the coconut.
• Stir and saute on the medium flame for 5 minutes.
• While you cook the coconut, make sure that you do not burn them. Wait till they become brown.
• Now add the milk and stir well.
• Sprinkle the cardamom powder over this mixture.
• When you find the mixture has become thick, then stop cooking.
• In another bowl, mix the powdered sugar with the desiccated coconut.
• Add the tutti-frutti and the other chopped dry fruits.
• Now pour in the boiled milk into the dry mixture.
• Once you mix the boiled condensed milk with the dry ingredients properly, then combine the Mawa.
• Also, add the warm coconut milk mixture into this bowl.
• Once it is warm, knead the dough to make one mass.
• Knead well and let the mixture come together.
• Grease your palm with the ghee or butter and start making small balls.
• These small round balls that you rolled with hands are known as “Ladoo”.
• Spread the desiccated dry coconut over the kitchen working area and roll these Ladoo over it.
• Take the cupcake or muffin liner, and place Ladoo in them.
• Refrigerate them for at least one hour before serving.
• Decorate the top of Ladoo with sliced pistachio.

And the Creamy Coconut Ladoo are ready to take the delicious bite!

Note: Refrain from keeping dough mixture on flame for a long time.

Additional Information:

• Calories: 174 calories
• Total Time: PT15M
• Serves: