Coconut Laddu Recipe |festive Indian Sweet

Coconut Laddu recipe

Coconut Ladoo is one of the most loved Indian sweets that you can make in just a few minutes with very few ingredients. Soft, melt-in-the-mouth, and filled with the natural sweetness of coconut, this sweet is a must-have during festivals like Diwali, Raksha Bandhan, Ganesh Chaturthi, or Holi. The best part? You don’t need to be an expert cook to make these – they are quick, easy, and beginner-friendly.

I still remember how my mom used to make Nariyal ke Ladoo during festivals. The entire kitchen would smell of roasted coconut, and we kids couldn’t wait to grab one even before they cooled down. That same simple joy makes this recipe so special – it’s traditional, tasty, and made with love.

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Ingridients 

Ingredients for Coconut Ladoo

 Main Ingredients

2 cups fresh grated coconut (or desiccated coconut)
1 cup condensed milk (or ¾ cup milk + ½ cup sugar as substitute)

Flavor & Garnish

½ tsp cardamom powder (elaichi)
2 tbsp chopped dry fruits (optional – cashews, almonds, pistachios)
2 tbsp desiccated coconut (for rolling the ladoos)

Procedure stepwise 

Step 1 – Roast the Coconut

Take a non-stick pan and add 2 cups of grated coconut. Lightly roast it on a low flame for 2–3 minutes until the raw smell goes away. Do not over roast, as we want the coconut to stay soft and white. This step gives the ladoos a delicious aroma.

Step 2 – Add Condensed Milk

Pour in 1 cup condensed milk into the roasted coconut. Mix well and cook on a low flame. The condensed milk will blend with the coconut and start thickening into a sticky mixture. Stir continuously to avoid burning.

Step 3 – Add Flavors

Now add ½ tsp cardamom powder and 2 tbsp chopped dry fruits (optional). This gives the ladoos a rich, festive flavor and a light crunch. Keep stirring until the mixture leaves the sides of the pan and comes together like a dough.

Step 4 – Shape the Ladoos

Switch off the flame and let the mixture cool slightly. Grease your palms with a little ghee and take small portions of the mixture. Roll them into smooth round balls.

Step 5 – Coat with Coconut

Roll each ladoo in dry desiccated coconut so that they get a nice outer coating. This not only looks beautiful but also adds extra flavor.

Step 6 – Serve & Store

Your soft and delicious Coconut Ladoos are ready! Serve them fresh or store them in an airtight container for up to 4–5 days in the refrigerator.

Tips for Making Perfect Coconut Laddu

1. Use fresh coconut if possible – it gives the ladoos a soft, moist texture. If using desiccated coconut, add a few spoons of warm milk to keep them from turning dry.
2. Roast on low flame only – over-roasting can make the coconut brown and change the flavor.
3. Grease your palms with ghee before shaping the ladoos to avoid sticking.
4. For a healthier version, use jaggery instead of condensed milk for natural sweetness.
5. Roll the ladoos in desiccated coconut or powdered dry fruits for a festive look.
6. Store in an airtight container in the refrigerator for freshness (lasts 4–5 days).