Coconut Ladoo / Nariyal Laddu
Coconut / Nariyal Ladoo are the traditional Indian delicious melt in mouth laddu or sweet confection balls made with just 4 ingredients – freshly grated coconut, sugar, cardamom powder and milk. Beautifully moist and delicious to the core. The easiest sweets you will ever make.
Easy coconut ladoos or sugar sweet coconut balls are the first Indian sweets that I had learned to make. And now I believe that anyone without any prior experiences of cooking can make these delicious ladoos. These are that easy, super easy and needs no special skill. Anyone can make these coconut ladoos.
These ladoos are basic, simple with no complicated flavours and involves no special technique as such. Simplicity at its best and it has its own charm and appeal.
Coconut has a ritualistic importance in Indian culture. Hence no puja is complete without coconut (sriphal). And sweets made with coconut are usually given as an offering to the deities.
For any small to big occasions, these coconut laddos are perfect for any festive moments and a huge crowd puller. These coconut laddos always reminds me of my childhood. The only sweet which was always available at home, celebration or not. These delicious sweet balls pleases every mind and soul and brings joys and glitter to those tiny happy eyes.
How To Make Coconut Ladoo / nariyal ke laddu ?
Coconut laddo basically has no recipe at all, people makes these as per their taste and preferences. In earlier times, jaggery was the only available sweetener. Hence there is a ritualistic and traditional practices of making coconut ladoo with jaggery.
Like this Bengali Gurer Naru (Coconut jaggery ladoo). Which is usually made with palm jaggery.
Other recipes of coconut ladoo includes sugar or condensed milk. Condensed milk gives an extra richness to these coconut ladoos. And it is easier and quicker way to prepare the coconut ladoo. No matters, what you add, they always taste best. This is absolutely hassle free and you can make these in advance for Diwali or for any festival or puja.
Vegans can skip the milk part. For them, in a non stick pan just add the sugar and coconut together, stir on a low heat, till they become lumpy. It will take around 20 -30 minutes. Cool slightly before making balls out of it.
You can refrigerate these coconut ladoos up to two week, if stored in air tight container. Actually it is hard to keep these ladoos for long, as they vanish quickly…sometimes on a same day.
Looking for more coconut based Indian sweets?
Please check this – Carrot And Coconut Fudge / Barfi
Easy Coconut Ladoo / Coconut Sugar Balls / Nariyal Ladoo
- 1 Coconut whole
- 1 tsp Green cardamom powder
- A pinch Edible camphor (optional)
- 3/4 cup Sugar
- 1 cup Milk
Scrape the coconut with the help of coconut grater. The freshly grated coconut has its own rich taste and flavor, which you won't find in the canned or packed one, sometimes enhanced by the artificial sweetener too.
Boil the milk in a heavy bottom pan and add the grated coconut slowly in to the pan .
When the coconut absorbs much of the milk, add the sugar and cardamoms. The amount of sugar needed also depends upon the sweetness of the coconut, so always check the coconut, before adding the sugar.
Stir on a low heat, till they starts collecting and forms a lump. This process alone will take around 30 minutes on low medium flame and need constant monitoring and stirring in between.
The coconut will be ready to form laddos when a small amount of coconut hold tightly in between your fingers can hold shape. If it is not ready, then continue the process few more minutes.
Cool slightly, say for 5-10 minutes and then starts making the ladoos or balls.
Store it in an air tight container and use as required.
1) I recommend only freshly grated coconut for this recipe. Desiccated coconuts or dry coconuts will not give rich and moist taste. Use of milk is essential as it makes ladoos soft, moist and rich in taste.
2) Using edible camphor is optional. But these coconut laddos in my home, the way my mom and grandma used to prepare always have that distinct and unmistakable flavour of edible camphor.
3) Instead of sugar you can use condensed milk for more richer taste.
This post has been first published on 2011 and now re published today with fresh relevant content, picture and slight change in the recipe.