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
Scale
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
