nariyal ke ladoo

Coconut Ladoo Recipe | Nariyal ke Ladoo

Nariyal ke Ladoo

Coconut Ladoo Recipe with step by step pictures: Absolutely soft and melt in mouth ladoo made with desiccated coconut, milk, and sugar are nariyal ke ladoo. These are absolutely delish. This coconut ladoo recipe is very simple and easy to make. It does not call for too many ingredients. Generally, coconut ladoo recipe calls for condensed milk or khoya. However, in this recipe none of these has been used. These nariyal ke ladoo have been flavored with cardamom. Instead these can be flavored with saffron or nuts etc. If you want to get innovative and creative, ingredients such as mango puree, strawberry pulp, etc can be used. You can also stuff the coconut ladoo with any nut paste or gulkand.

Ingredients for Coconut Ladoo Recipe

Desiccated Coconut: Make sure to use absolutely fresh desiccate coconut. If it is aged it carries a typical aroma, which is so not good for good nariyal ke ladoo.

Milk: Full fat milk works the best for nariyal ke ladoo recipe.

Sugar: I like my sweets and desserts very sweet. And therefore I have added enough sugar to it. As in for one cup of desiccated coconut used, I have used little less than half a cup of sugar. You use just one-third cup of sugar for moderately sweet nariyal ke ladoo.

Ghee: Little ghee is used for roasting desiccated coconut. Do not use too much ghee otherwise, the ladoo will be too greasy.

Flavoring: This is optional but some flavoring agents of your choice will enhance the taste of this sweet. You can flavor it with some nuts, saffron or cardamom, etc. I have used cardamom to flavor the ladoo.

Recipes similar to Coconut Ladoo Recipe:

I, personally, love the flavor of coconut and therefore there are a number of recipes using coconut on the blog. Of all the recipes using coconut here are a few desserts or sweet using coconut. These include coconut cake, coconut cookies, coconut rose ladoo, coconut pag, etc.

How to serve Nariyal ke Ladoo?

Serve these as a dessert or for prashaad.

Nariyal ke Ladoo

1.This recipe makes 12-16 ladoo, depending upon the size.

nariyal ke ladoo

2.In a pan heat 1 tsp of ghee.

nariyal ke ladoo

3.To this add 1 cup of desiccated coconut.

nariyal ke ladoo

4.Roast it on low flame.

nariyal ke ladoo

5.Till aromatic, for 2-3 minutes.

nariyal ke ladoo

6.Add ½ cup of milk.

nariyal ke ladoo

7.Cook it.

nariyal ke ladoo

8.Till the milk is completely absorbed.

nariyal ke ladoo

9.Add 1/3 cup of sugar. If you like the sweets, sweeter, add ½ cup of sugar.

nariyal ke ladoo

10.Cook on a low flame.

nariyal ke ladoo

11.Cook till the sugar melts and gets dissolved.

nariyal ke ladoo

12.Add the powder of 3 cardamoms (elaichi).

nariyal ke ladoo

13.Add ¼ cup of milk powder.

nariyal ke ladoo

14.Mix well and cook.

nariyal ke ladoo

15.Continue to cook till the mixture thickens. It leaves the sides of the pan.

nariyal ke ladoo

16.Thereafter take it out on a plate and let it cool down.

nariyal ke ladoo

17.Grease the hands. Also grease a spoon for equal sized ladoos. Skip if you are good at eye balling it.

nariyal ke ladoo

18.Take a portion and roll it into a ladoo.

nariyal ke ladoo

19.Coat with desiccated coconut.

nariyal ke ladoo

20.Serve.

nariyal ke ladoo

21.Bon appetite!

nariyal ke ladoo

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Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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