Coconut Laddu Recipe | Nariyal Ladoo | Coconut Ladoo Recipe
There are several version to coconut laddu . Coconut Laddu can be prepared with milkmaid, koya and even with simple sugar syrup. In this recipe I have used milk and sugar combination 👌👌. You can use both desiccated coconut and fresh grated coconut . If you are using fresh coconut, make sure to dry roast them before adding milk. Prepare the laddu in low flame as the milk and coconut might burn on high flame. In the place of sugar , you can use jaggery or brown sugar. With jaggery the colour of coconut laddu would be brown in colour.
Coconut Laddu Recipe Video :
- Preparation Time
5 Mins - Cooking Time
30 minutes - Serves
10 Servings - Difficulty
Easy
Only 3 Ingredients Coconut Laddu
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- Desiccated Coconut/ Fresh Coconut – 2 Cups
2 . Milk – 1 1/4 Cup
3. Sugar – 3/4 Cup
4. Cardamom Powder – 1/2 tsp
5. Desiccated Coconut – 3 Tbsp
INSTRUCTIONS
- Place a heavy bottom pan add 2 cups coconut ( fresh/desiccated) and milk.
2. Cook for around 4-5 minutes or until the milk is absorbed by the coconut and it gets a crumbly texture.
3. Now add sugar (3/4 cup) or as per your taste. Stir continuously , once the sugar melts it will start to release water.
4. Keeping the flame on low.
5. After 20 minutes milk starts to evaporate. Add 1/2 tsp cardamom powder mix well.
6. Now Mixture turns crumbly. It will get a shiny texture . Turn off the flame and let it cool down for 10 minutes or till they lightly cool down.
7. Prepare small balls to form Ladoo (depending on the size you want).
8. Gently roll the laddu in dried desiccated coconut. ( optional, however it makes laddu more attractive.)
9. Store in a refrigerator for up to a week in an airtight container.
Recipe Notes for Coconut Laddu:
- Replace milk and sugar with condensed milk to reduce the cooking time.
- Can use fresh grated coconut too.
- Cook on low flame , else they might burn.
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