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Nariyal Ka Ladoo – Coconut Ladoo

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Nariyal Ka Ladoo

Nariyal Ka Ladoo or Coconut Ladoo, a delicious homemade sweet also can be serve as a candy. This is easy to prepare. One of the simplest recipe to make with few ingredients.
Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 pieces

Ingredients

  • 2 cups fresh grated coconut (I am using frozen grated coconut, easily available in Indian grocery stores)
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1 Tbsp coconut powder (for garnishing, optional)

Method

  1. In a non-stick heavy bottom frying pan add all the ingredients, cream, milk, coconut and sugar, bring it to boil over medium high heat, stir occasionally. After coconut mix comes to boil reduce the heat to medium.
  2. Lower the heat to medium and let it cook for about 5 minutes stirring occasionally, scraping the sides (otherwise sides will start browning the mix), until mixture start coming together.

  3. Lower the heat to low medium, and stir continually this will be consistency of soft dough. This should take about 5 minutes. Turn of the heat.
  4. Transfer mixture to the plate, let the mix sit for about 10 minutes, then divide into 12 equal parts or make the size of ladoo you prefer. Roll them between you palm and shape them in round balls.

Recipe Notes

Suggestion

You can also make this as burfi. To make burfi pour the coconut mix over flat plate and press it half inch thick in square shape. Let it sit for five to six hours and cut them in square shape. Nariyal burfi will be little soft in texture.

If you like coconut you will love this delicious burfi.

Enjoy! With your family and friends.

 


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16 thoughts on “Nariyal Ka Ladoo – Coconut Ladoo

  1. Manjula, your recipes are always amazing, thanks for sharing your cooking skills with us! A comment about this recipe- despite following directions and especially measures, it took a long time to get liquids to evaporate enough. And then had to form laddoos and leave them uncovered in fridge to dry out over two days (and they tasted of fridge afterwards). Note I used thawed frozen coconut as you suggested in your recipe, maybe that had excess moisture. Would you advise using less liquid the next time- maybe skip the milk or cut in half? Thanks in advance for your advice

  2. Can I use dried coconut in this recipe if yes then how if not then what else can I make using dried coconut as we have so many dried coconuts at home of Bhai dooj.

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