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Halwai style coconut ladoo | coconut laddu | nariyal ke ladoo

Author Nehas Cook Book
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dessert, Indian sweets
Cuisine Indian
Servings 25 ladoo

Ingredients
 

  • 250 grm or 3 cup desiccated coconut
  • 250 grm or 1 cup sugar
  • 120 grm or 1 cup milk powder
  • 1 cup milk
  • ½ cup water
  • 25 grm or 2 tbsp ghee
  • Garnish with silver vrak and pistachio powder

Instructions

  • Take 3 cups or 250 grams of desiccated coconut and 1 cup or 250 grams of sugar. Keep them aside.
  • To prepare the instant mawa, add 1 cup or 120 grams of milk powder and 1 cup of milk to a pan. Mix well until there are no lumps. Place the pan over medium heat and stir continuously until the mixture thickens. Add 1 tablespoon of ghee and mix well. Cook until the mixture starts leaving the sides of the pan. The instant mawa is ready. Keep it aside.
  • Next, in a kadai, add 1 cup or 250 grams of sugar and ½ cup of water. Mix well and cook on low heat until the sugar completely dissolves.
  • Continue cooking on low heat until the sugar syrup reaches a one-string consistency.
  • Add the prepared mawa and ½ teaspoon of cardamom powder. Mix well and no lump into mixture.
  • Now, switch off gas and add the desiccated coconut and mix thoroughly.
  • Add 25 grams or 2 tablespoons of ghee and mix well.
  • When the mixture is slightly warm, shape it into ladoos and coat each ladoo with dry coconut.
  • Store the coconut ladoos in an airtight container. They stay fresh for up to 10 days at room temperature. For a longer shelf life, store them in the refrigerator.

Notes

  • The proportion of sugar should be equal to the amount of coconut by weight, in grams.
  • Cook the milk powder and milk mixture until it thickens and leaves the sides of the pan.
  • Cook the sugar syrup until it reaches a one-string consistency.
  • To check, drop a little sugar syrup into a bowl of water. If it holds its shape without spreading, the syrup is ready.
  • Add the mawa while the sugar syrup is still hot.
  • Switch off the gas and then add the coconut powder to the mixture.
  • Adding ghee helps keep the coconut ladoo moist for a longer time.