There are numerous ways Coconut Ladoo (also known as Nariyal ke Laddu in Hindi) can be made. I share three scrumptious recipes. Get ready for these top-notch melt-in-the-mouth desserts, serve them as a sweet snack, and observe them vanish in seconds.
What is Coconut Ladoo
Coconut ladoo is a bite-size sweet ball made from coconut. Ladoo is an Indian sweet-shaped ball with numerous varieties. A few well-known ladoo recipes include Besan Ladoo and Rava Laddu.
Also called “Laddu”, these debauched treats are frequently made during Hindu celebrations and advertised to the gods in temples.
Coconut laddu can be made in numerous ways. Here I share three recipes for making them. These recipe strategies are diverse and utilize special fixings other than coconut. So the taste and surface of the ladoo shift and do not taste same.
I have too shared a rural and hearty recipe of coconut laddu made with jaggery prevalently called Narkel Naru in Bengal.
Ingredients
For Fresh Coconut Ladoo With Milkmaid
- 1.5 cups coconut – fresh, grated, and tightly packed
- 1 teaspoon Ghee (clarified butter)
- ½ teaspoon cardamom powder or 4 to 5 green cardamoms crushed in a mortar-pestle
- ½ can sweetened condensed milk or milkmaid – 200 grams
- ⅓ cup desiccated coconut or freshly grated coconut – for rolling
- chopped nuts or dry fruits – of your choice, optional
For Desiccated Coconut Laddu With Condensed Milk
- 2.5 cups desiccated coconut powder – unsweetened
- 1 cup sweetened condensed milk or milkmaid
- ⅓ teaspoon cardamom powder
- 1 tablespoon Ghee
- 3 tablespoons desiccated coconut – for coating ladoo
For Nariyal Ke Laddu With Sugar Syrup
- 1.5 cups desiccated coconut powder – unsweetened
- ⅔ cup sugar or raw sugar
- ½ cup water
- ½ teaspoon cardamom powder or 3 to 4 green cardamoms husked and powdered in a mortar pestle, optional
ut Ladoo with Milkmaid
This coconut ladoo is a sweet delightful crowd-pleaser and is made with fair 3 ingredients!
This strategy includes making the ladoo utilizing new coconut, condensed milk (milkmaid), and cardamom powder. An advantage of this strategy is that it is speedy, simple, and extraordinary for beginners.
Prep and keep aside all the fixings sometime recently you start cooking. For the best taste and surface, I recommend including crisply ground coconut. Though in a squeeze you can pick to utilize solidified ground coconut or parched coconut.
To make laddu with parched coconut, I have included information in the steps below.
Ingredients
- 1.5 cups of tightly packed fresh grated coconut
- 1 teaspoon ghee
- ½ teaspoon green cardamom powder
- ½ can of sweetened condensed milk – 220 grams
- ⅓ cup fresh grated coconut or unsweetened desiccated coconut
- preferred chopped nuts or dry fruits – optional
Sauté Coconut
1. Warm 1 teaspoon of ghee in a frying pan or kadai. You can moreover utilize coconut oil instead of ghee.
2. Add 1.5 cups of firmly pressed ground coconut.
3. Mix and sauté the coconut on moo warm for 3 to 4 minutes but make beyond any doubt they don’t brown. Roasting gets freed of the abundance of moisture.
Tip 1: If you are utilizing dried-up coconut at that point there is no requirement to cook it in ghee. Essentially blend the parched coconut with condensed milk (milkmaid) and warm the mixture.
Tip 2: On the other hand, if you are utilizing solidified coconut at that point let it come to room temperature sometime recently you begin to broil it.
Make Ladoo Mixture
4. Presently include ¾ cup of sweetened condensed milk.
5. Add ½ teaspoon of green cardamom powder.
6. Blend well and cook the blend on a moo heat.
7. The blend ought to start to thicken. Keep mixing regularly.
8. Once the blend leaves the sides of the pan and you see a few coconut fat on the sides, turn off the heat.
9. Pour the coconut ladoo blend into another bowl or pan and permit it to cool.
10. Once the blend has cooled totally, squeeze medium balls from the blend and frame ladoo.
Rub ghee on the palm of your hands and shape the coconut ladoo. If the blend is free at that point you won’t be able to make the ladoo.
Tip: If the blend is loose at that point put it back in the pan and warm it for a few more minutes.
11. Roll the ladoo into the dried-up coconut or in the new coconut until it is equitably coated.
12. You can too make all of the coconut ladoo at the same time and roll them in dried up coconut.
13. Put the coconut laddu in little muffin liners and put them on a plate. 14. Serve coconut ladoo straight absent or refrigerate for later.
Coconut ladoo can be refrigerated for 2 to 3 days. Keep them secured in an air-tight holder in the fridge.
Step-by-Step Guide
Desiccated Coconut Ladoo
These are 2 Fixing coconut ladoo made with a simple recipe. These delish ladoo are beautiful and fast to make. The 2 fundamental fixings are dried-up coconut and milkmaid (sweetened condensed milk).
The recipe is incredibly easy to put together and indeed a fledgling can make this effectively. The strategy is great for understudies or people who are considering or working exterior India and in this way can celebrate Indian celebrations by making quick and easy sweets like this ladoo recipe. Fixings like dried-up coconut and condensed drain are effectively accessible everywhere.
You will Need
- 2.5 cups desiccated coconut powder
- 1 cup sweetened condensed milk or milkmaid
- ½ teaspoon cardamom powder
- 1 tablespoon Ghee
- 3 tablespoons desiccated coconut, for coating on ladoo
How to make
1. Keep a heavy-bottomed pan or kadai on the stove best. Include 1 tablespoon of ghee and let it melt.
2. Keep the fire to a moo and at that point include 2.5 mugs of parched coconut powder.
3. On a moo warm sauté the coconut for 1 minute.
4. At that point include 1 cup condensed milk.
5. Blend the condensed milk exceptionally well with the coconut.
6. On moo to medium-low warm with nonstop blending sauté the blend till it begins to leave the sides of the pan.
7. Switch off the warm when the blend has thickened and leaves the sides of the skillet. Include ½ teaspoon cardamom powder. Blend exceptionally well.
9. Let the blend get warm or cool at room temperature. At that point with a spoon, scoop out the ladoo mixture.
10. Shape into a flawless ladoo.
11. Make a circular ladoo.
12. On a plate take 3 tablespoons of parched coconut. Roll the ladoo in dried-up coconut.
13. Make all ladoo this way with the remaining blend. Rub off all the blends from the skillet with a spoon and utilize them as well to make ladoo.
Serve the ladoo as a sweet. The remaining ladoo you can refrigerate and these remain great for almost 8 to 10 days in the refrigerator.
Step-by-Step Guide
Nariyal ke Laddu with Sugar Syrup
For this strategy, you will require dried-up coconut, cardamom, and sugar. This is my go-to recipe when I offer ladoo to Bhagwan Ganesha or any other divinity or for a devout occasion.
This nariyal ladoo is simple to make as long as you get 1 string or an “ek taar” consistency in the sugar syrup. If you overcook the sugar syrup past the 1-thread consistency, at that point the nariyal ke laddu will harden.
You can too select to flavor nariyal ke laddu with cardamom powder, and saffron or skip them altogether.
Ingredients
- 1.5 cups desiccated coconut powder (unsweetened)
- ⅔ cup regular sugar or raw sugar
- ½ cup water
- ½ teaspoon cardamom powder or 3 to 4 green cardamoms – husked and powdered in a mortar pestle, optional
Method
1. Blend ⅔ cup sugar with ½ cup water and break up it with a spoon. If there are pollutions at that point strain the sugar arrangement. Keep the sugar arrangement on the stove-top and moo warm stew the solution.
2. The arrangement will begin to thicken and proceed to cook till you get the one-thread consistency in the sugar syrup. This takes a few minutes.
This is an exceptionally hot syrup, so when checking for one-string consistency, cool the syrup in a spoon and at that point check.
3. After you get the one-thread consistency in the syrup, switch off the warm. Include 1.5 mugs of unsweetened dried-up coconut powder. To include ½ teaspoon of cardamom powder.
4. Be speedy and sufficient to mix the entire blend well.
5. Make little balls from the blend. You can spread a few coconut oil or ghee in your palms sometime recently making these ladoo.
If the warm is too much to handle, hold up for a few seconds till you are comfortable making the nariyal ke laddu.
The blend ought to be hot or warm when forming. If the blend gets too cold, at that point making the coconut ladoo is impossible.
If this happens at that point return the skillet or bowl to the the best marginally warm the blend and proceed to make the coconut ladoo. Sprinkle a few drops of water or milk if the blend looks as well dry.
6. Utilize the whole coconut blend to make flawless circular balls. Serve the nariyal ke laddu to your family or as naivedyam or blog if made for your deity.
Expert Tips
- Coconut: I like to utilize new coconut to begin with the recipe but you can effectively substitute new coconuts for dried-up coconut powder and accomplish the same comes about. For the best comes about utilize great quality parched coconut and make beyond any doubt it is not rancid.
- Batch: If you require to bolster a huge swarm at that point feel free to twofold or triple this recipe. You can moreover half it if you are serving less people.
- Storage: Fresh coconut ladoo made with milkmaid can be refrigerated for 2 to 3 days. Dried-up coconut ladoo made with condensed milk keeps well for 8 to 10 days in the fridge. Whereas nariyal ke ladoo made with sugar can be refrigerated for more than a week.
- Offering: If you are arranging to offer coconut ladoo to a god, at that point it is best to make the third ladoo recipe with dried-up coconut powder and sugar.
Variations
- I have included cardamom powder in all the three recipes for a decent smell. Feel free to skip it if you prefer.
- Also, I have not included nuts or dry fruits in any of the recipe. But you can include any nuts or dry fruits that you like.
- In the recipes utilizing milkmaid or sweetened condensed milk, there is no requirement to include any sugar as condensed milk gives sufficient sweetness. Though for a less sweet taste, you can diminish the amount of sweetened condensed milk.
- The dried-up coconut utilized is not the ground or destroyed dry coconut, but one in a powder frame. It’s also called dried-up coconut powder.
- In the moment recipe, ghee is discretionary to utilize and so is cardamom powder. If not utilizing ghee, at that point roast the dried-up coconut in the skillet or skillet on a moo warm for a minute.
- Rolling the ladoo in dried-up coconut is discretionary and can be skipped.
FAQs
Why is my coconut ladoo soggy?
When cooking the fixings in a pan there ought to not be as well as much dampness. If the blend is as well wet at that point include it back to the pan and cook it for a bit longer to evacuate overabundance dampness. This ought to dispose of sogginess.
Can I utilize dry coconut (gari gola) to make this?
Yes, you can utilize dry coconut (gari gola) but you have to grind it. Grinding dried coconut is not simple and takes time. You will have to sauté the ground dry coconut for few minutes to begin with and make beyond any doubt you don’t brown them.
What is the distinction between coconut powder and dried-up coconut?
Coconut powder is coarsely ground dry coconut and ordinarily has a semi-fine surface where as dried-up coconut can be ground or shredded.
Are there any substitutes for condensed milk?
Yes, feel free to utilize khoya (mawa) or dissipated milk instead of condensed milk. Alter the sugar as needed.