Coconut Ladoo (Nariyal Ladoo) Recipe
Introduction
Coconut Ladoo, also known as Nariyal Ladoo, is a delightful Indian sweet made with shredded coconut and condensed milk. These soft, flavorful balls are quick to prepare and perfect for festive occasions or a simple treat.
Ingredients
- 1 cup shredded, desiccated unsweetened coconut (plus ¼ cup for coating the ladoos)
- ½ cup sweetened condensed milk
- 2 tablespoons milk
- 1 tablespoon ghee
- ½ teaspoon cardamom powder
- 2 drops pink gel food color (optional)
Instructions
- Step 1: Heat 1 cup of desiccated coconut in a microwave-safe bowl for two 30-second increments, stirring between each, to moisten and release its flavor.
- Step 2: Add condensed milk, milk, and ghee to the heated coconut and mix well. Microwave the mixture for 2 to 3 minutes, stirring every 30 seconds, until it forms a soft dough.
- Step 3: Stir in cardamom powder and mix thoroughly. Add gel food color if desired and mix well.
- Step 4: Take about a tablespoon of the mixture and roll between your palms to form a soft ball.
- Step 5: Roll each ladoo in the reserved ¼ cup of desiccated coconut to coat completely.
Tips & Variations
- For a stovetop method, sauté the coconut in ghee over medium heat for 30 seconds before adding other ingredients; cook while stirring to prevent burning, until a soft dough forms.
- Add two drops of pink gel food coloring for festive, colorful ladoos.
- Use fresh coconut if available for a fresher taste, adjusting milk quantities if needed.
- Ensure to stir frequently when microwaving to avoid uneven cooking or burning.
Storage
Store coconut ladoos in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If refrigerated, bring them back to room temperature before serving or enjoy them chilled. Avoid freezing as it can affect texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh grated coconut instead of desiccated coconut?
Yes, fresh grated coconut can be used, but it has higher moisture content. You might need to reduce the added milk slightly and cook longer to reach the right dough consistency.
How long will these ladoos stay fresh?
At room temperature, coconut ladoos stay fresh for about 3 days. Refrigerated, they can last up to one week when stored properly in an airtight container.
Print
Coconut Ladoo (Nariyal Ladoo) Recipe
- Total Time: 8 minutes (microwave) or 18-20 minutes (stovetop)
- Yield: About 10–12 ladoos 1x
- Diet: Vegetarian
Description
Coconut Ladoo (Nariyal Ladoo) is a delightful Indian sweet made from shredded coconut, sweetened condensed milk, and flavored with cardamom. These soft, bite-sized treats are easy to prepare using either a microwave or stovetop method. They are coated with desiccated coconut for a lovely texture and optionally colored with gel food coloring for a festive look.
Ingredients
Main Ingredients
- 1 cup shredded, desiccated unsweetened coconut (plus ¼ cup for coating the ladoos)
- ½ cup sweetened condensed milk
- 2 tablespoons milk
- 1 tablespoon ghee
- ½ teaspoon cardamom powder
- 2 drops pink gel food color (optional, Wilton brand preferred)
Instructions
- Heat coconut: Place the desiccated coconut in a microwave-safe bowl. Heat it twice for 30 seconds each in the microwave, stirring in between. This moistens the dried coconut and enhances its flavor.
- Add condensed milk, ghee, and milk: Mix sweetened condensed milk, milk, and ghee into the warm coconut. Heat the mixture in the microwave in 30-second intervals for 2 to 3 minutes, stirring after each interval. Watch carefully starting at 2 minutes to avoid burning.
- Form soft dough: Continue heating and stirring until the mixture forms a soft dough, which typically takes about 3 minutes. Once done, add cardamom powder and mix thoroughly.
- Make ladoos: Take about one tablespoon of the coconut mixture and roll it between your palms to form smooth, round balls.
- Coat ladoos: Roll each ladoo in the reserved ¼ cup desiccated coconut for a delicate, snowy coating.
- Color variation (optional): If desired, add 2 drops of pink gel food coloring to the dough before rolling to create festive pink coconut ladoos.
- Alternative stovetop method – heat coconut: Heat a pan over medium heat, add desiccated coconut, and sauté for 30 seconds while stirring continuously to release its flavor.
- Add condensed milk and ghee on stovetop: Mix in condensed milk, milk, and ghee with the sautéed coconut. Keep stirring every 2 minutes to prevent sticking or burning.
- Form soft dough on stovetop: Stir continuously until the mixture thickens and forms a soft dough, usually in 12 to 15 minutes depending on stove heat. Remove from heat and mix in cardamom powder.
- Roll ladoos and coat: Shape into ladoos as before and coat with desiccated coconut.
Notes
- The microwave method is quicker and convenient, taking about 3 minutes of heating time.
- The stovetop method requires more attention and time (12-15 minutes), but offers more control over texture.
- Use ghee for authentic flavor; butter can be a substitute but may alter the taste slightly.
- Pink gel food color is optional; other colors can be used for variety.
- Store ladoos in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 5 minutes
- Cook Time: 3 minutes (microwave) or 12-15 minutes (stovetop)
- Category: Dessert
- Method: Microwaving
- Cuisine: Indian
Keywords: Coconut Ladoo, Nariyal Ladoo, Indian Sweet, Coconut Balls, Microwave Coconut Ladoo, Stovetop Coconut Ladoo, Indian Dessert
