Coconut Ladoo
Coconut Ladoo: Nariyal Ladoo: Traditional sweet: soft, easy and traditional sweet which you can make at any occasion.
Many varieties of coconut ladoo are there like coconut ladoo with mawa, coconut ladoo with condensed milk but if you want to make some sweet for Lord Krishna Lord Ganesha or any other diety, I will like to make this version of coconut ladoos.
These ladoos are so soft and very much easy to make. All you just need to have 4 ingredients coconut, milk, sugar and cardamom powder. You can make several variations as per your need or taste or as per the availability of the ingredients. Some of the common variations I am listing below:
Selecting Coconut: Here I am using desiccated coconut, you can replace it with freshly grated coconut or frozen coconut as well.
For Sweetness: Jaggery or brown sugar can be used in place of sugar as the sweetening agent.
Flavoring Agent: Traditionally, cardamom powder is used to give flavors and no doubt this always considered the best flavoring agent. You can opt for rose water, kewra water or vanilla essence as well.
Tips for making Perfect Coconut Ladoos:
- Make sure you prepare the ladoo premix on low flame i.e, throughout the process flame should be low.
- Adjust the sweetness as per your taste buds.
- Do not dry the mixture completely as it will create difficulty in binding.
- If using freshly grated coconut, then roast it in ghee for about 2-3 minutes on low flame so the coconut lost all its moisture.
You can eat these ladoos during fast also. Once done, store in an airtight container in the refrigerator during summer and consume within 10 days.
If in the case of vegan, replace milk with coconut milk or almond milk.
Step by step instructions
In a wok, add 2 cups of desiccated coconut.
- Followed by 1 cup of milk.
- Stir occasionally and cook for 2 minutes on low flame.
- As coconut absorbs all the moisture add 3/4 cup of powdered sugar.
- Keep stirring as the sugar releases water. The water of sugar powder starts to evaporate after 20 minutes and the mixture starts crumbly.
- Add 1 tsp of cardamom powder. Mix it well.
- Turn off the flame and allow the mixture to cool down slightly.
- After 10 minutes, take a small portion from the mixture and roll it between palms to form ladoo.
- Coat it with desiccated coconut. This step is optional.
- Coconut ladoos are ready. Store in an airtight container and consume within 10 days.
Related Recipes
Coconut Ladoo
Ingredients
- 200 gm desiccated coconut
- 100 ml of milk
- 75 gm powdered sugar
- 1 tsp cardamom powder
Instructions
- In a kadhai, add 2 cups of desiccated coconut.
- Followed by 1 cup of milk.
- Stir occasionally and cook for 2 minutes on low flame.
- As coconut absorbs all the moisture add 3/4 cup of powdered sugar.
- Stir continuously on low flame so sugar mixes well.
- Keep stirring as the sugar releases water.
- The water of sugar powder starts to evaporate after 20 minutes and the mixture starts crumbly.
- Add 1 tsp of cardamom powder. Mix it well.
- Turn off the flame and allow the mixture to cool down slightly.
- After 10 minutes, take a small portion from the mixture and roll it between palms to form ladoo.
- Coat it with desiccated coconut. This step is optional.
- Coconut ladoos are ready. Store in an airtight container and consume within 10 days.
Notes
• Make ladoos when the mixture is slightly warm.
• Do not dry the mixture completely. It should have some moisture content in it.