Whether it’s Diwali night, a family gathering, or a quiet afternoon snack, coconut ladoo has a way of making even the simplest moments magical. This humble Indian sweet radiates nostalgia while adapting gracefully to modern palates. Let’s explore coconut ladoos-what makes them special, their cultural significance, creative versions, and my own experiences in the kitchen.
Coconut ladoo, known in different languages as “nariyal ladoo” or “thengai urundai,” is a traditional Indian sweet with origins that span across South and North India.
- Ingredients
- Instructions
- Symbol of Purity, Celebration & Togetherness!
- Variations for Modern Palates
- Top Tip
- Related
- 3-Ingredient, 10-minute Coconut Ladoo: A Sweet Tradition
Ingredients
You just need three ingredients to make these awesome coconut ladoo. Refer to the recipe card for detailed ingredients and quantities.
Ladoos and Festivities
Coconut ladoos hold significant cultural value, often prepared:
- For Diwali, Ganesh Chaturthi, and Holi
- As a quick sweet prasad for religious offerings
- During family milestones like birthdays, housewarmings, or welcoming guests
It’s a symbol of purity, celebration, and togetherness.
Instructions
- Heat a nonstick pan and dry roast desiccated coconut, over low flame for 1 minute. Keep stirring until the flour is light golden and smells fragrant.
- Add milk and cook it on low heat. Cook while stirring for 2-3 minutes or until the coconut has absorbed the milk and it appears to be slightly dry.
- Next, add condensed milk and sprinkle cardamom powder to the mixture. Place the mixture on medium to high heat, stirring for 5-6 minutes. It will form together very much like a biscuit dough.
- Cook, stirring constantly, for few minutes or until the mixture thickens and starts leaving sides of the pan.
- Let it cool slightly. Grease your hands with butter or ghee and shape into 12 same sized balls using a small cookie scoop .
- Working quickly, roll each filled ladoo in some extra desiccated coconut.
Symbol of Purity, Celebration & Togetherness!
Coconut ladoo is more than a dessert; it’s a bite-sized nostalgia
Variations for Modern Palates
Experimenting with flavors can turn a simple coconut ladoo into an exciting new treat with every batch. Which version will you try first?
- Vegan Coconut Ladoo : Substitute dairy with almond or coconut milk, and coconut condensed milk or use jaggery for natural sweetness.
- Mango Coconut Ladoo : Add ⅓ cup mango puree along with the condensed milk. Follow the remaining steps as per the instructions.
- Rose Coconut Ladoo : Add 1-2 teaspoons rose syrup along with the condensed milk. Follow the remaining steps as per the instructions.
- Caramel Coconut Ladoo : Add ⅓ cup caramel sauce or Dulce de leche along with the condensed milk. Follow the remaining steps as per the instructions.
- Dry Fruit Fusion : Mix in pistachios ,almonds, raisins, and / or cashews for added texture and nutrition.
Storage Instuctions
- Always allow ladoos to cool completely before storing to avoid condensation inside the container.
- When serving after refrigeration, let ladoos sit at room temperature for about 15-20 minutes to soften for the best texture.
- If you notice any change in smell, color, or texture, it’s best to discard the ladoo. Freshness is key to fully enjoying their flavor and aroma.
Top Tip
Enjoy coconut ladoo in moderation-they’re meant to be savored, not devoured by the dozen!
Related
Looking for other recipes like this? Try these:
- Melt-In-Your-Mouth Besan Ladoos + Tips
- Easy Gulab Jamun
- Jalebi White Chocolate Bark Recipe
- Easy Kaju Katli Recipe
Ingredients
- 1 cup desiccated coconut plus extra for coating
- ½ cup sweetened condensed milk
- ¼ cup of Regular Milk
- ¼ teaspoon cardamom powder elaichi
Instructions
- Heat a nonstick pan and dry roast 1 cup desiccated coconut, over low flame for 1-2 minutes. Keep stirring until the flour is light golden and smells fragrant.
- Add ¼ cup regular milk and cook it on low heat. Cook while stirring for 2-3 minutes or until the coconut has absorbed the milk and it appears to be slightly dry.
- Next, add ½ cup of condensed milk. Place the mixture on medium heat, stirring for 5-6 minutes. It will form together very much like a biscuit dough.
- Cook, stirring constantly, for another 3-5 minutes or until the mixture thickens and starts leaving sides of the pan.
- Sprinkle cardamom powder to the mixture.
- Let it cool slightly. Grease your hands with butter and shape into 12 same sized balls.
- Working quickly, roll each filled ladoo in some extra desiccated coconut.
Video
Notes
Nutrition
Ingredients
- 1 cup desiccated coconut plus extra for coating
- ½ cup sweetened condensed milk
- ¼ cup of Regular Milk
- ¼ teaspoon cardamom powder elaichi
Instructions
- Heat a nonstick pan and dry roast 1 cup desiccated coconut, over low flame for 1–2 minutes. Keep stirring until the flour is light golden and smells fragrant.
- Add ¼ cup regular milk and cook it on low heat. Cook while stirring for 2-3 minutes or until the coconut has absorbed the milk and it appears to be slightly dry.
- Next, add ½ cup of condensed milk. Place the mixture on medium heat, stirring for 5–6 minutes. It will form together very much like a biscuit dough.
- Cook, stirring constantly, for another 3–5 minutes or until the mixture thickens and starts leaving sides of the pan.
- Sprinkle cardamom powder to the mixture.
- Let it cool slightly. Grease your hands with butter and shape into 12 same sized balls.
- Working quickly, roll each filled ladoo in some extra desiccated coconut.
