HomeSweetsIndian Sweet RecipesCoconut ladoo recipe | instant coconut ladoo | nariyal ke ladoo recipe

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

Nehas Cook Book
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Indian sweets
Cuisine Indian
Servings 12 ladoo

Ingredients
  

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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