A coconut ladoo is an Indian sweet prepared with coconut, jaggery, and dry fruits and is really easy to make and healthy. A simple and delectable treat that you can whip up in a flash and enjoy after your meal or on a special occasion, coconut ladoos are amongst the best melt-in-your-mouth desserts. The coconut ladoo recipe takes less than 20 minutes and can be a go-to dessert for everyone.
| Recipe Name | Coconut Ladoo |
| Place of Origin | Indian, Maharashtrian |
| Total Time Taken | 15 minutes |
| Preparation Time | 2 minutes |
Coconut Ladoo Ingredients
For Fresh Coconut Ladoo
- 1.5 cups fresh grated coconut
- 200 grams sweetened condensed milk
- 1 tsp Ghee (clarified butter)
- ½ tsp cardamom powder
- ⅓ cup desiccated coconut
- Chopped nuts or dry fruits – of your choice, optional
For Desiccated Coconut Ladoo with Condensed Milk
- 2.5 cups desiccated coconut powder
- 1 cup sweetened condensed milk
- ⅓ tsp cardamom powder
- 1 tbsp Ghee
- 3 tbsp desiccated coconut
For Coconut Ladoos with Sugar Syrup
- 1.5 cups desiccated coconut powder
- ⅔ cup sugar or raw sugar
- ½ cup water
- ½ tsp cardamom powder
Method for Coconut Ladoo Recipe
Making Coconut Ladoo with Milkmaid
Step 1: In a large frying pan or kadai, melt the ghee. Maintain a low flame. Add 1.5 cups of tightly packed coconut.
Step 2: Stir and roast the coconut for 3 to 4 minutes on a low flame. The roasting is simply to remove some moisture. Don’t let the coconut brown.
Step 3: There is no need to roast the coconut in ghee if using desiccated coconut. Simply combine the desiccated coconut and milkmaid in a saucepan and heat the mixture.
Step 4: Now stir in the cardamom powder and milkmaid. Combine thoroughly and cook over low heat. When the mixture begins to thicken, continue to stir constantly.
Step 5: Turn off the heat when the mixture begins to leave the sides of the pan and you see some coconut fat on the sides. Place the ladoo mixture in a separate bowl or pan. Allow it to cool completely at room temperature.
Step 6: When the mixture has completely cooled, form ladoo by pinching small to medium balls from it. Roll the coconut ladoo evenly in desiccated or fresh coconut.
Step 7: You can also make the ladoo all at once and roll it in desiccated coconut. Place them in small muffin liners or directly on a tray.
Step 8: Serve coconut ladoo immediately or refrigerate and serve later. This ladoo will stay fresh for a week if you keep it in the fridge, and will serve as an excellent part of your healthy diet plan.
Making Coconut Ladoo with Condensed Milk
Step 1: Keep a kadai or pan with a heavy bottom on the stove. Ghee should be added and melted over low heat.
Step 2: Add the desiccated coconut powder while keeping the heat at a low heat. Combine and cook for one minute.
Step 3: The condensed milk is then added, and the coconut is completely combined.
Step 4: Stirring constantly over low to medium heat, sauté the mixture until it begins to pull away from the pan’s sides. Then turn off the fire and stir in the powdered cardamom. Mix thoroughly.
Step 5: Allow the mixture to warm up or cool down at room temperature. Scoop the ladoo mixture into round balls with a spoon.
Step 6: Spread the desiccated coconut evenly on a plate. Each ladoo should be rolled in desiccated coconut. Make all ladoo in this manner. Scrape all of the mixture from the pan with a spoon and use it to make ladoo as well.
Step 7: Serve as a dessert. Refrigerate any leftovers, which will keep for 10 to 12 days in the fridge.
Making Coconut Ladoo with Sugar Syrup
Step 1: Combine the sugar and water and dissolve it. If there are any impurities in the sugar solution, strain it.
Step 2: The sugar can be adjusted to suit your sweet tooth. Use 1/2 cup sugar for a less sweet taste and 3/4 cup sugar for a sweeter taste.
Step 3: Keep the sugar solution on the stovetop at a low temperature. Prepare the solution. The solution begins to thicken. Continue to simmer until the sugar syrup reaches a one thread consistency.
Step 4: Remove from the heat and stir in the desiccated coconut powder and cardamom powder.
Step 5: Stir quickly and form small balls from the mixture. If the heat is too intense, wait a few minutes until you are comfortable shaping the ladoo.
Step 6: When making the coconut ladoo, the mixture should be hot or warm. It is impossible to shape the ladoo if the mixture becomes cold. Return the pan or bowl to the heat and slightly warm the mixture before continuing to make the ladoo.
Step 7: Serve these delicious nariyal ke ladoo as a healthy snack.
Tips to Enhance the Taste
- Avoid overcooking the coconut because it will change the flavor of the ladoos and might even make them bitter. Always roast over a low flame.
- Don’t overcook the coconut mixture; don’t allow it to become completely dry. There must be some moisture present. The ladoos will be challenging to shape if the air is too dry. They will become brittle, crumbly, and disintegrate.
- For optimal results, use finely desiccated coconut. Coconut can be used either fresh or frozen. Thaw frozen ingredients before using them in a recipe. You can also use half as much milk because fresh coconut already contains a lot of moisture.
Nutritional Content in Coconut Ladoo
| Calories | 100 kcal |
| Fats | 6g |
| Carbs | 11g |
| Protein | 2g |
Frequently Asked Questions About Coconut Ladoo Recipe
Q. Why is my coconut ladoo soggy?
There shouldn't be too much moisture present when the components are cooked in a pan. Add the mixture back to the pan and cook it for a little while but long enough to cook off any extra liquid if it is too wet. This will help you get rid of the sogginess.
Q. Can I make this recipe with dry coconut?
Yes, dry coconut can be used, but you must grate it first. It takes time and effort to finely grate dry coconut. The grated dry coconut must first be briefly sautéed, being careful not to let them brown.
Q. Are coconut ladoos healthy?
The body's cholesterol levels are improved by coconut's high lauric acid concentration and high fibre content (13.6 g, or 45.3% of RDA). Another advantage of coconut for diabetics is that it enhances insulin secretion and lowers elevated blood sugar levels.
Q. What happens if we regularly consume coconut?
It may be advantageous for enhanced heart health, weight loss, and digestion and is high in fibre and medium chain triglycerides (MCTs). However, you should eat it in moderation because it is heavy in calories and saturated fat. Overall, unsweetened coconut meat is a wonderful supplement to a healthy diet.
Q. Can coconut cause cholesterol to rise?
More so than other plant-based oils like olive or canola, coconut oil has been found to increase cholesterol levels in both the good and bad categories. And in reality, the majority of the fatty acids in coconut oil are not composed of medium-chain triglycerides, but only a small amount of MCTs are present.
