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Coconut Ladoo

Time and servings

Nutrition

Per servings.

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About

This is an easy yet tasty ladoo recipe prepared with coconut, jaggery, and a combination of nuts and spices. Coconut laddoo or Nariyal Laddu is a popular and healthy choice, particularly during the festival season in India. This dessert is typically used to share with your friends and family as it is easy to handle without much mess. The typical coconut-based ladoo recipes are white as they are prepared with sugar. However, when prepared with jaggery, it gets a brown solid colour to make it very attractive. There are many different ways to make this simple Coconut Ladoo or Nariyal Laddu recipe. The most common way is to mix moist coconut with sugar syrup. It is simple and contains very few ingredients. The other most common way is to combine it with condensed milk. This is more creamy and moist but includes store-bought condensed milk. The healthy way is to make it with jaggery, which gives it a distinct red-to-brown colour, making it attractive and exciting.

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Ingredients

  • 4 tbsp ghee
  • ½ cup almond (chopped)
  • ½ cup cashew (chopped)
  • ¼ cup walnut (chopped)
  • 2 tbsp sunflower seeds
  • 2 tbsp pumpkin seeds
  • 2 tbsp raisins
  • 4 cup coconut (grated)
  • 2 cup jaggery
  • 1 tbsp poppy seeds
  • ½ tsp cardamom powder

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Instructions

  1. firstly, in pan heat 2 tbsp ghee. add ½ cup almond, ½ cup cashew, ¼ cup walnut, 2 tbsp sunflower seeds, 2 tbsp pumpkin seeds and 2 tbsp raisins.
  2. roast on low flame until the nuts turn crunchy. keep aside.
  3. in a large kadai heat 2 tbsp ghee and add 4 cup coconut.
  4. Roast on low flame until the coconut turns aromatic. If you are using desiccated coconut, then make sure to soak it in warm water for at least 10 minutes.
  5. now add 2 cup jaggery and mix well.
  6. Continue to cook until the jaggery melts.
  7. Keep cooking till the mixture starts to hold shape.
  8. Add in roasted nuts, 1 tbsp poppy seeds, and ½ tsp cardamom powder.
  9. Mix well combining everything well.
  10. Now cool the mixture slightly.
  11. When the mixture is still warm start making ladoo.
  12. Finally, the coconut dry fruit ladoo is ready to enjoy for 2 weeks when refrigerated.

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Step-by-step

1
Firstly, in a pan, heat 2 tbsp ghee. Add ½ cup almond, ½ cup cashew, ¼ cup walnut, 2 tbsp sunflower seeds, 2 tbsp pumpkin seeds, and 2 tbsp raisins.
2
Roast on low flame until the nuts turn crunchy. Keep aside.
3
In a large kadai, heat 2 tbsp of ghee and add 4 cups of coconut.
4
Roast on low flame until the coconut turns aromatic. If you use desiccated coconut, make sure to soak it in warm water for at least 10 minutes.
5
now add 2 cups of jaggery and mix well.
6
Continue to cook until the jaggery melts.
7
Keep cooking till the mixture starts to hold shape.
8
Add roasted nuts, 1 tbsp poppy seeds, and ½ tsp cardamom powder.
9
mix well combining everything well.
10
Now cool the mixture slightly.
11
When the mixture is still warm, start making ladoo.
12
Finally, the coconut dry fruit ladoo is ready to enjoy for 2 weeks when refrigerated.Nariyal Ke Laddu

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Video

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Notes

  • First, roast the nuts and dry fruits on low flame for a crunchy bite.
  • Also, you can add dry fruits of your choice to make them nutritious.
  • Additionally, adding jaggery makes the ladoo tastier compared to the sugar.
  • Finally, the coconut ladoo recipe tastes excellent when served after 2 hours.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/coconut-ladoo-recipe-nariyal-ladoo/