Coconut Ladoo is a tasty Indian sweet prepared with condensed milk and desiccated coconut. Instant Coconut Laddu requires only 3 -ingredients and less than 30 minutes. It is the simplest laddu recipe, no tricky instructions, only mix, bind, and a delicious, mouth-melting sweet is ready to serve.
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…
easy and instant
no artificial color or flavor
only 3-ingredients required
Ingredients For Coconut Ladoo
For making nariyal laddo or coconut laddo only 3 – ingredients are required:
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 as well.
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 grind it to a coarse powder using a food processor.
Condensed Milk: Traditionally, sugar and milk are used to make nariyal laddo. Nowadays, to make 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 a 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, 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.
FAQ’s Related To Instant Coconut Laddo:
How to store coconut laddo?
Coconut Ladoo should be stored in an airtight container so that it remains 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 flavours or nuts to it?
Cardamom powder is the most popularly added flavor to coconut ladoo since it complements the flavor of the coconut really 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 absolutely suitable to have during fasting. Also, the coconut ladoo gives loads of nutrition, energy, and keeps you full for a long time.
More Indian Sweet Recipes
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Instant Coconut Ladoo Recipe
- 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
- 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.
- 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.