Nariyal Ladoo Recipe (Coconut Laddu)
This traditional Indian dessert Nariyal Ladoo Recipe (Coconut Laddu) yields soft, moist, delicious ladoo made using simple ingredients. This recipe doesn’t require condensed milk, cream, milk powder or refined sugar.
Servings 20 Ladoo
Ingredients
- Dry coconut 1 no 2 halves of dry coconut grated with big hole grater
- 15-20 Chopped Almonds
- 15-20 Chopped Cashews
- 10-15 Chopped Pistachios
- 15 Raisins
- 2 tbsp Sesame seeds
- 3 tbsp Poppy seeds
- 2 tbps Melon seeds
- 1 tsp Cardamom powder
- 500 ml Milk
- 120-150 grams Desi khand powdered
- 4 tbsp Ghee
Instructions
- To begin with, in a heavy bottom pan heat half the quantity mentioned (2 tbsp) ghee. Once hot, add almond, cashew, pistachios, sunflower seeds, pumpkin seeds, Sesame seeds and raisins.
- Roast on low flame until the nuts turn crunchy. Remove and keep aside to cool.
- In the same pan add remaining ghee. Once heated add grated dry coconut.
- Roast on low flame until the color turns to light pink and aromatic.
- Once done add milk and cook on medium to low flame stirring continuously. Once the milk is absorbed well into coconut mixture add sugar powder.
- Continue to cook till the mixture starts to hold shape. In the last add cardamoms powder.
- Mix well combining everything well.
- Now cool the mixture slightly.
- When the mixture is still warm start shaping them round. Once done, garnish with slivered pistachios and dry rose petals.
- Your Nariyal Ladoo Recipe (Coconut Laddu) is ready to enjoy.
Notes
1. This recipe can be made vegan easily by swapping milk with coconut milk.
2. You may replace sweetener in this recipe according to your choice. It could be regular granulated sugar or jaggery.
3. Ghee can be substituted with coconut oil if vegan.
4. Can store 10 days in refrigerator