Coconut Ladoo | Nariyal Ke Ladoo
Coconut Ladoo(Nariyal Ke Ladoo) recipe with little by little photos. Depending upon the technique and the substances used there are numerous recipes for making coconut ladoo.
Example – You could make them with sparkling or dry coconut with the aid of using including both khoya or condensed milk or jaggery or sugar syrup.
You also can select to taste coconut ladoo with cardamom powder or saffron or pass them altogether. In this recipe post, I am sharing smooth strategies for creating coconut ladoo.
1. Coconut ladoo with condensed milk (image above): This is a quick & immediately 15-minute recipe for creating coconut ladoo with sparkling coconut, condensed milk (milkmaid), and cardamom powder. This is a smooth recipe, receives accomplished quick, and may be made even with the aid of using an amateur in cooking.
Generally, most effective the white part of the coconut is used. But the only I had grated, had each white and a few brown parts.
Yet, I made the ladoo because it does now no longer count number to me so long as the quit end result tastes suitable.
2. Nariyal ladoo with sugar syrup (image below): These are softened withinside the mouth scrumptious coconut ladoo made with desiccated coconut & sugar.
I make this three-component conventional recipe once I need to provide ladoo to Bhagwan Ganesha or some other deity or for a nonsecular occasion. This nariyal ladoo is smooth to make supplied you get 1 thread or “ektara” consistency withinside the sugar syrup.
If You Are cooking it cook it slowly. I actually have cited the recipe info each withinside the notes segment of the recipe card and withinside the little by little photographs below.
You can select any recipe which you locate smooth and make coconut laddoo as a candy snack or at some point of festivals.
Tips to make Best Coconut Ladoo
- Both those above recipes may be without problems halved or doubled or tripled.
- In each of the recipes, you could without problems alternative sparkling coconut for desiccated coconut powder and vice versa.
- If making plans to provide coconut ladoo for any deity, then I advise making the second one coconut recipe made with desiccated coconut powder and sugar.
- Coconut ladoo made both manners with any of those recipes flavor too suitable. A cute candy deal with your cherished ones.
- Coconut ladoo made with condensed milk remains properly withinside the refrigerator for approximately every week.
- The coconut ladoo made with simply sugar remains properly for extra than every week.
- Step-with the aid of using-Step Guide
Coconut Ladoo – Recipe
Roasting the coconut
- 1. Heat 1 Teaspoon Of Ghee or Kadai. You can
- additionally use coconut oil.
- 2. upload 1.five cups tightly packed grated coconut.
- 3. Stir and roast the coconut on a low flame for three to four minutes. The roasting is to simply eliminate a little moisture. Don’t brown them. If the use of desiccated coconut, then no want to roast it in ghee. Just blend the desiccated coconut with condensed milk and warm the combination. If the use of frozen coconut, then permit it to come at room temperature earlier than you start to roast it.
- Making coconut ladoo
- 4. Now upload ¾ cup sweetened condensed milk. Here I used Amul mithai mate.
- 5. upload ½ tsp cardamom powder.
- 6. Stir thoroughly and prepare dinner this combination on a low flame.
- 7. When you spot that the combination has begun to thicken, then hold stirring regularly.
- 8. When the combination starts offevolved to go away the edges of the pan and whilst you see a few coconut fats at the edges, transfer off the flame.
- 9. Pour the coconut ladoo combination in every other bowl or pan. Allow it to cool.
- 10. When the combination has cooled completely, pinch small to medium balls from the combination and shape ladoos. Apply a few ghee in your fingers while shaping the coconut ladoo. in case the combination is unfastened and also you can not make ladoo, then placed it returned at the pan and warmth for some extra minutes.
- 11. Roll the ladoo in desiccated coconut (nariyal ka burada) or in sparkling coconut evenly.
- 12. You also can make all of the coconut laddu right away after which roll withinside the desiccated coconut.
- 13. Place the coconut laddu in small muffin liners or simply region them in a tray.
- 14. Serve coconut ladoo immediately or refrigerate and serve them later. This coconut ladoo remains suitable for four to five days withinside the refrigerator.
- Roasting The Coconut
- Heat 1 teaspoon of ghee in a frying pan or Kadai. Keep flame to a low.
- Add 1.five cups tightly packed coconut.
- Stir and roast the coconut on a low flame for three to four minutes. The roasting is to simply eliminate a little moisture. Don’t brown them.
- If the use of desiccated coconut, then no want to roast it in ghee. Just blend the desiccated coconut with condensed milk and warm the combination.
- Making Coconut Ladoo
- Now upload ¾ cup sweetened condensed milk. Here I used Amul mithai mate.
- Add ½ tsp cardamom powder.
- Stir thoroughly and prepare dinner this combination on a low flame.
- When you spot that the combination has begun to thicken, then hold stirring regularly.
- When the combination starts offevolved to go away the edges of the pan and whilst you see a few coconut fats from the edges, transfer off the flame.
- Pour the ladoo combination into every other bowl or pan. Allow it to cool.
- When the combination has cooled completely, pinch small to medium balls from the combination and shape ladoo.
- Roll the coconut ladoo in desiccated coconut (nariyal ka burada) or in sparkling coconut evenly.
- You also can make all of the ladoo right away after which roll withinside the desiccated coconut.
- Place them in small muffin liners or simply region them in a tray.
- Serve coconut ladoo immediately or refrigerate and serve them later.
- This ladoo live suitable for every week withinside the refrigerator.
- 1.five cups desiccated coconut powder (unsweetened)
- ⅔ cup everyday sugar or natural unrefined cane sugar
- ½ cup of water
- ½ teaspoon cardamom powder or three to four inexperienced cardamoms – husked and powdered in a mortar-pestle (optional)
- A) making ready sugar syrup for nariyal ladoo
- Mix the sugar with the water and dissolve it. If there are impurities then pressure the sugar answer. The sugar may be adjusted as in line with your candy likings. For a much less candy flavor you could use ½ cup sugar and for an extra sweeter flavor use ¾ cup sugar.
- Keep the sugar answer on hearthplace and on a low flame prepare dinner the answer.
- The answer will begin to thicken and preserve to prepare dinner until you get the only thread consistency withinside the sugar answer.
- B) making nariyal ladoo
- Switch off the flame and upload the desiccated coconut powder and cardamom powder to the sugar answer.
- Quickly stir and make small balls from the combination.
- If the warmth is an excessive amount of to handle, look forward to a couple of minutes until you’re cushty in making the ladoo. The combination must be warm or heat whilst making the coconut ladoos.
- If the combination turns into cold, then making the coconut ladoo is impossible.
- In this case, go back to the pan or bowl on the hearthplace and barely heat the combination and preserve to make the ladoo.
- Make all ladoo this manner.
- Serve the nariyal ladoo as naivedyam or bhog to Lord Ganesha.