Coconut ladoo recipe | instant coconut ladoo | nariyal ke ladoo recipe

Coconut ladoo is a round or ball-shaped indian sweet ladoo prepared from fresh or desiccated coconut powder with milk and sugar acting for moisture and sweetness. To make this coconut ladoo recipe more interesting, I have added stuffing in the center of the ladoo. With this recipe, you can make ladoo without stuffing, but the pink layer ladoo with pista-flavored stuffing makes the ladoo more interesting and fun.

This festival season do make this wonderful Indian Sweet and enjoy its mouth-watering and juicy taste along with friends and family!

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Recipe video 

Coconut ladoo recipe | instant coconut ladoo | nariyal ke ladoo recipe

Author Nehas Cook Book

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Indian sweets

Cuisine Indian

Servings 12 ladoo

Ingredients

 

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For ladoo

• ▢ 2 cup desiccated coconut
• ▢ 1 cup milk
• ▢ ¾ cup sugar
• ▢ 3 tbsp malai or milk powder
• ▢ ¼ tsp cardamom powder
• ▢ Pinch of pink food color - optional

For stuffing

• ▢ 2 tbsp coconut stuffing
• ▢ ½ cup khoya - mawa
• ▢ ¼ cup grinded pistachio
• ▢ ½ tsp green cardamom powder
• ▢ Pinch of green food color - optional
• ▢ Garnish: dry desiccated coconut

Instructions

• In a bowl, take desiccated coconut, milk and sugar. Mix everything and rest it for 15-20 minutes.
• Now place the pan on gas and medium flame cook it for 15 minutes.
• Then add malai and again cook the mixture for 5-10 minutes till all liquid evaporates.
• Then add cardamom powder and Mix well.
• When the mixture looks dry, and lumpy and leaves the sides of the pan then switch off the gas.
• Now take 2 tbsp coconut mixture in another bowl and add a pinch of food color into the coconut ladoo mixture.
• In a mixing bowl, add ladoo mixture, mawa (khoya), grinded pistachio, and a pinch of green food color. Mix well and make a small round shape ball from stuffing.
• Then take ladoo mixture in your palm and flatten it with your hand.
• Add stuffing ball and cover with ladoo mixture.
• Roll ladoo into dry coconut and serve coconut ladoo or store in the refrigerator for 5-6 days.

Notes

• Soak desiccated coconut in slightly warm milk for 15 minutes so it will become soft.
• Stir the mixture continuously on medium flame.
• If coconut ladoo is soft then cook it for 5 minutes on low flame so it becomes dry.
• If coconut ladoo is hard then add 2 tbsp milk and cook it for 5 minutes on low flame so it will become soft

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