Coconut Ladoo Recipe | How to make Nariyal Ladoo

How to make Coconut Ladoo Recipe at home with step by step photo recipe. Coconut Ladoo also known as Nariyal ladoo is easy to make with basic ingredients which include desiccated coconut, milk and sugar by easy steps. A Coconut ladoo is a famous Indian Sweet recipe for any festive occasion especially in Diwali, Navratri, Ganesh Chaturthi, etc.

How to Make Coconut Ladoo (Nariyal Ladoo)

Basically, there are many versions of Coconut Ladoo which is prepared with milkmaid or condensed milk, khoya or with sugar syrup. However, a round-shaped Coconut Ladoo prepared from desiccated coconut, milk and sugar combination. This is the easiest way to prepare Ladoo for a beginner. Additionally, you can make this as a Burfi. To make burfi, transfer the mixture in a flat plate and let it sit for six hours and cut them into a square shape.

Furthermore, I want to share some suggestions for a Coconut Ladoo recipe. Firstly, you can use freshly grated coconut for ladoo. Additionally, if fresh coconut is used then dry roast them before adding milk. Secondly, you can use jaggery or brown sugar in place of white sugar. With jaggery, color may change. Moreover, cook coconut, milk and sugar on low to medium flame for best result. Lastly, you can store Coconut Ladoo for 7-8 days in an airtight container in the fridge.

Instructions to Make Coconut Laddu Recipe

1. Firstly, take kadai and add desiccated coconut and milk. Mix well.

2. Secondly, when milk starts evaporated then add sugar and cardamom powder. Mix and cook well.

3. Cook till texture get crumbly. And rest for 10 minutes.

4. Now grease your hand with ghee and take a pinch of mixture and roll in a round shape like ladoo.

5. Then coat with desiccated coconut.

6. Prepare all ladoo like this. And rest in the fridge for 10 minutes.

7. Finally, coconut ladoo is ready to serve.

Tips to Making Coconut Ladoo Recipe

1. Firstly, cook all ingredients together for the best result in taste.
2. Secondly, dry roast coconut for 3-4 minutes if you are using freshly grated coconut and then add milk.
3. Additionally, you can make this as a Burfi. To make burfi, transfer the mixture in a flat plate and let it sit for six hours and cut them into a square shape.
4. Moreover, use condensed milk instead of sugar to reduce the cooking time.
5. You can also use jaggery instead of sugar. But color may change because of jaggery.
6. Lastly, cook Coconut Ladoo on low to medium flame for best result and will be stored for 7-8 days in an airtight container in the fridge.

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