Coconut (Nariyal) Ladoo
Coconut Ladoo, or Nariyal Ladoo, is a soft, white sweet made from desiccated coconut cooked briefly with condensed milk and cardamom, then rolled into round ladoos. The taste is milky and gently sweet, the texture is soft and slightly chewy, and a light coating of coconut gives each ladoo a neat finish. These are handy for festivals, pooja offerings and last- minute guests because the mixture comes together in one pan and needs no syrup. This recipe makes 12 ladoos. One practical tip: let the mixture cool just enough to handle before rolling, and grease your palms lightly if it sticks — rolling while it is too hot makes loose, flat ladoos.
Ingredients
6 itemsStep-by-Step Instructions
7 steps-
1
Step 1
Heat the ghee in a non-stick pan on low heat.
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2
Step 2
Add the 250 g desiccated coconut and roast on low heat for 3–4 minutes, stirring continuously, until it smells fragrant. Do not let it brown.
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3
Step 3
Pour in the condensed milk and mix well. Cook on low heat for 5–6 minutes, stirring continuously, until the mixture thickens and starts to leave the sides of the pan.
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4
Step 4
Add the cardamom powder, mix well, and turn off the heat.
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5
Step 5
Transfer the mixture to a plate and let it cool for 8–10 minutes, until it is comfortable to handle but still warm.
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6
Step 6
Divide the mixture into 12 equal portions. Roll each portion into a smooth round ladoo between your palms.
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7
Step 7
Roll each ladoo lightly in the 2 tbsp desiccated coconut kept for rolling, top with a little of the chopped pistachios, and set aside to firm up for 15–20 minutes before serving.
Chef's Pro Tip
For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.
