Coconut Ladoo is a tasty and easy Indian sweet. It is the simplest laddu recipe that requires only 3 – ingredients. Be sure to watch the video!
Coconut Laddo is a great sweet to offer as prasad during Indian festivals like Ganesh Chaturthi, Onam, and Navratri.
Nothing can beat the joy of sharing a platter of delicious homemade sweets with family and friends.
Reasons To Love Nariyal Laddo
gluten-free
easy and instant
no artificial color or flavor
only 3-ingredients required
Ingredients Required
For making nariyal laddo or coconut laddo only 3 – ingredients are required:
Coconut
Condensed Milk
Dry Fruits Powder
Coconut: To make instant coconut ladoo, you can use readymade packaged or freshly desiccated coconut . The readymade dry coconut packets are easily available across grocery stores in India and other countries.
But for an authentic taste, it is highly recommended to use freshly desiccated coconut for making the laddo.
You can buy a fresh coconut and use a food processor to grind it into a coarse powder.
Condensed Milk: Traditionally, sugar and milk are used to make nariyal laddo. Nowadays, instant coconut laddo condensed milk is used instead of fresh milk.
Condensed milk makes the laddu deliciously sweet, reduces cooking time by binding the batter instantly, and gives the sweet a mouth-melting soft texture. .
Ghee (Optional Ingredient): It is a matter of personal choice to use ghee (clarified butter) for roasting the coconut. I prefer dry roasting the freshly grated coconut instead of ghee for a few minutes before adding the condensed milk to remove the moisture.
Dry Fruits Powder: A coarse dry fruits powder made with almonds and pistachio gives nariyal laddu a delicious crunch.
My Tried & True Tips
If you are using fresh coconut, dry roast it for 5 – 6 minutes over a low flame to remove the moisture. Make sure not to brown the coconut.
Continuously stir the desiccated coconut while roasting and after adding the condensed milk. Also, maintain the stovetop flame at low or medium only .
Before starting the cooking process, ensure all ingredients are at room temperature , especially the condensed milk.
If you use a packaged grated coconut, ensure it is unsweetened.
Usually, I prefer ghee roasting the packaged coconut and dry roasting the freshly grated coconut .
Watch Ladoo Video
How to store coconut laddo?
Coconut Ladoo should be stored in an airtight container to remain fresh and moist. You can store them at room temperature or in the refrigerator.
How long do coconut ladoos stay fresh at room temperature?
Since the coconut is dry roasted before making the ladoo you can store them at room temperature for about 3 – 4 days in an airtight container .
If you want to store laddo longer then, refrigerate them. The laddo remains fresh for about 12 – 15 days.
Can I add any flavors or nuts to it?
Cardamom powder is the most popularly added flavor to coconut ladoo since it complements the flavor of the coconut well. You can add mixed nuts like I did almonds, pistachio, cashew, and raisins and make your ladoo more healthy and tasty. Or you can add rose flavor or saffron to the laddo.
Is Coconut Laddu suitable for fasting?
Since it has no grains, it’s suitable to have during fasting. Also, the coconut ladoo gives loads of nutrition and energy and keeps you full for a long time.
More Indian Sweet Recipes
Jalebi
Mawa Barfi
Besan Ladoo
Khoya Gulab Jamun
Kesar Mawa Ghujia
Dry Fruits Atta Ladoo
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 2 Cup fresh grated coconut or unsweetened packaged dry coconut
- ▢ ½ Cup condensed milk
- ▢ 2 tablespoon almonds (badam)
- ▢ 2 tablespoon pistachio
Ingredients for rolling the ladoos
- ▢ ½ Cup grated fresh coconut
Instructions
- Make a coarse powder of almonds and pistachio in a blender. Set aside.
- To prepare the coconut ladoo, dry roast coconut for 5 minutes over medium heat.
- Continuously stir the coconut while heating. Make sure not to brown the coconut.
- Reserve ¼ cup of roasted coconut for coating the laddo. Keep aside till required.
- Now add sweetened condensed milk and mix nicely. Cook over low heat while continuously stirring.
- When the mixture begins to leave the sides of the pan and thick enough to roll out ladoo, turn off the heat.
- Pour the laddo mixture in another bowl and allow it to cool. The laddo mixture should become lukewarm to touch.
- When the mixture has cooled a bit, add cardamom powder and dry fruits powder. Mix nicely.
- Pinch a small size portion from the coconut mixture and shape it like a lemon ball. Similarly, prepare all the laddo.
- Arrange desiccated coconut in a plate. Roll each laddo evenly in roasted coconut.
- Serve coconut laddo straight away or store in the fridge in an airtight container. Coconut Laddo remain fresh for 15 – 20 days.
Recipe Notes:
- If after adding the condensed milk the laddo mixture seems a bit dry, add 2 – 3 tablespoon more.
- The condensed milk is sweet enough so additional sugar is not required. In case you don’t find it sweet enough, add powdered white sugar as per taste while adding the dry fruits powder.
- The dry fruits powder has to be coarse and not of fine powder consistency. It is optional to add dry fruits in the coconut laddo.
- To make desiccated coconut at home, remove the brown skin of the fresh coconut. Cut it into chunks. Grind it in the mixer until it becomes a fine powder. Or use a food processor for the purpose.
- Before starting the cooking process, make sure all ingredients are at room temperature , especially the condensed milk.
- If you are using a packaged grated coconut, make sure it is unsweetened.
- Usually, I prefer, ghee roasting the packaged coconut and dry roasting the freshly grated coconut .
Nutrition
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Instant Coconut Ladoo Recipe
Equipment
- Mixing Bowl
- Frying Pan
Ingredients
- 2 Cup fresh grated coconut or unsweetened packaged dry coconut
- ½ Cup condensed milk
- 2 tablespoon almonds (badam)
- 2 tablespoon pistachio
Ingredients for rolling the ladoos
- ½ Cup grated fresh coconut
Instructions
- Make a coarse powder of almonds and pistachio in a blender. Set aside.
- To prepare the coconut ladoo, dry roast coconut for 5 minutes over medium heat.
- Continuously stir the coconut while heating. Make sure not to brown the coconut.
- Reserve ¼ cup of roasted coconut for coating the laddo. Keep aside till required.
- Now add sweetened condensed milk and mix nicely. Cook over low heat while continuously stirring.
- When the mixture begins to leave the sides of the pan and thick enough to roll out ladoo, turn off the heat.
- Pour the laddo mixture in another bowl and allow it to cool. The laddo mixture should become lukewarm to touch.
- When the mixture has cooled a bit, add cardamom powder and dry fruits powder. Mix nicely.
- Pinch a small size portion from the coconut mixture and shape it like a lemon ball. Similarly, prepare all the laddo.
- Arrange desiccated coconut in a plate. Roll each laddo evenly in roasted coconut.
- Serve coconut laddo straight away or store in the fridge in an airtight container. Coconut Laddo remain fresh for 15 - 20 days.
Video
Notes
- If after adding the condensed milk the laddo mixture seems a bit dry, add 2 - 3 tablespoon more.
- The condensed milk is sweet enough so additional sugar is not required. In case you don’t find it sweet enough, add powdered white sugar as per taste while adding the dry fruits powder.
- The dry fruits powder has to be coarse and not of fine powder consistency. It is optional to add dry fruits in the coconut laddo.
- To make desiccated coconut at home, remove the brown skin of the fresh coconut. Cut it into chunks. Grind it in the mixer until it becomes a fine powder. Or use a food processor for the purpose.
- Before starting the cooking process, make sure all ingredients are at room temperature , especially the condensed milk.
- If you are using a packaged grated coconut, make sure it is unsweetened.
- Usually, I prefer, ghee roasting the packaged coconut and dry roasting the freshly grated coconut .
Nutrition
The 100 Best Curries for your Instant Pot, my first ever international cookbook, is here! Tried and tested Indian curry recipes you can make in a fraction of the time using an instant pot.
I finally did it! My very own cookbook is here. How did it all happen? If you are curious about the back story, you should not miss out on all the juicy details .
Enough about me; let’s talk about the cookbook.
The title of my cookbook is – The 100 BEST Curries for your Instant Pot.
Why only curry? As an Indian food lover, I always felt curry is one dish highly misrepresented on the World food map. So this cookbook is my humble initiative to make cookbook readers understand that it is not that difficult to make a wholesome, delicious curry at home without getting intimidated by the list of ingredients.
What’s inside the cookbook?
100 Indian Curry Recipes, all made with the convenience of the Instant Pot .
A cookbook with recipes that will please both vegetarians and meat lovers. And don’t worry, there is something for my vegan friends as well!
An honest introduction about curry’s journey, my love for it, and how an instant pot finds its way into my Indian kitchen. And, of course, everything in between is useful you need to know for making a gratifying bowl of curry.
Each of the 100 recipes is tested by me over and over again. And comes with a precise ingredients list and expert notes. We have tried our best to take out the guesswork from the equation.
100+ colorful, vibrant photographs of curries, including the cookbook cover , are curated by truly yours. Except for the author images, we hired a team of professional photographers (as my husband wasn’t up for the job). Plus, I wanted to look neat and decent professional.
The Chapters
The curry recipes in the cookbook are divided into eight chapters.
- Restaurant Style Favorites
- A Bag of Beans
- Veg Curry In A Hurry
- Chicken From My Kitchen
- For Meat Lovers
- Fresh From The Sea
- Fusion Flavors
- One Pot Curry Meals
We have covered you with a handy list of Indian kitchen staples and their best possible substitutions.
Pre-Orders are HUGELY important for new authors like me, who survive only and only on your love and support. Plus you will enjoy the convenience of having the cookbook delivered directly to you when it becomes available on 6th September 2022!
A Sneak Peak
Restaurant Style Favorites: There is no Indian cookbook possible without including forever favorites like Dal Makhani, Butter Chicken, Paneer Butter Masala, Chicken Pathia, Rogan Josh, and so on. But in my cookbook, you will find how to cook these restaurant-style Indian dishes in an instant pot without compromising on the taste.
Beans, Lentils, and Plenty Of Vegetarian Recipes : I am somebody who loves dal, sabji, curry, and everything vegetarian. Hence, I tried my best to include plenty of vegetarian curry recipes in my first cookbook. From Punjabi Rajma Masala to Pineapple Curry, Kootu, and Vegetable Chana Curry , there are 30+ vegetarian curry recipes.
Chicken From My Kitchen (Page 101) : I have dedicated a whole chapter to the chicken curry recipes. From robust Chicken Chettinad Curry and refreshing Green Chicken Curry to Punjabi Murgh Chole, Malabar Chicken Curry, and Mughlai Murgh Shah Jahani , there are plenty of chicken curry recipes to get you excited.
One Pot Curry Meals (Page 203) : We all need time-saving, comforting, minimal cleanup, and maximum flavor one-pot meals in our busy lives. Keeping that in mind, I decided to dedicate a whole chapter to one-pot curry meals. There are recipes for Haleem, various khichdi, Bisi Belle Bhath, Bunny Chow, and much more.
Surprise, Surprise! My cookbook has a few surprise elements, like this super delicious crab masala curry that will surely make you happy as a food lover and reader. So I don’t want to share more about it and spoil your surprise element!
The answer is NO. Page Street Publishing is the official publisher of my cookbook, and Macmillan distributes it. You can read the back story here .
It took me one year to complete this cookbook. You can get to know the timelines and deadlines of this book .
Yes, it has. These are photos of real food cooked, styled, and photographed by truly yours.
Except for 4 – 5 recipes, none are available on my website. I wanted to create fresh content for the cookbook.
Currently, it is available for PRE-ORDER in the USA, UK, India, and Canada . Plus, with each purchase, you can get a BONUS Ebook. All you have to do is email me your purchase receipt.
As the publishing industry worldwide is facing many challenges and considering them, it is not easy to release one book internationally on the same date.
The Reviews
I can’t wait to sit at Hina’s table with a steaming bowl of her Zucchini Moong Dal and a gorgeous plate of Saag Paneer and Karwari Fish Curry. Throughout my life, Indian food has provided healthy sustenance, variety, and delicious comfort, which is exactly what Hina’s recipes deliver.
— Alka Joshi, author of The Henna Artist and The Secret Keeper of Jaipur
Hina’s cookbook The 100 Best Curries For Your Instant Pot combines two favorites—pressure cooking and curry! This is such a beautiful, delicious and relevant resource for people looking for new ways to enjoy curry quickly. Hina’s dependable, approachable recipes and beautiful photography will inspire you to take dinner to the next level.
— Megan Porta, Blogger at Pip and Ebby/Founder of Eat Blog Talk
For all those curry lovers, here is the book you must have. A perfect collection of Indian Curries that can be prepared on busy days because it is all about cooking in Instant Pot. Go out of the box and try all the interesting flavor packed curries she shared here”
— Kankana Saxena, Author of the cookbook – Taste of Eastern India, Blogger – Playful Cooking
This book is a dream come true for Indian Curry lovers. Hina’s recipes are always spot on. Can’t wait to get my copy of this most awaited cookbook.
— Chef Pawan Bisht, Corporate Chef and R&D Executive of One8Commune, a chain of restaurants owned by cricketer Virat Kohli
New authors like me thrive on your reviews and feedback. I hope to hear tons of them from you all!
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