Monday, November 2, 2015

Nariyal Ke Ladoo

"Nariyal Ke Ladoo"
Nariyal Ke Ladoo or Coconut Ladoos are one of the easiest Indian Sweets to prepare at home. Its very easy and can be made in no time. These ladoos can be made in different ways with fresh or desiccated coconut, the one which I am sharing is made with freshly scraped coconuts and condensed milk.

Traditionally my Mom has been making them with Milk but Condensed milk makes itmuch easier and faster to prepare. For me these Ladoos are very special and close to heart, as these are the first sweets I ever made and that too for Diwali after my marriage.

So this Diwali why not surprise your loved ones with these "Homemade Nariyal ke Ladoos", I'm sure these white beauties made with love will be relished by all.


Grated coconut - 2 cups
Desiccated coconut - 1/2 cups
Fresh Milk - 1/2 cup
Condensed Milk - 1 tin (400 grams)
Cardomon, powdered - 1/4th teaspoon
Ghee - 1 tablespoon


Heat ghee in a pan and add the grated coconut, rost for 2-3 minutes or until it starts to release its aroma.

Add milk along with cardamon powder, mix well and continue cooking for 3-4 minutes. Once the milk starts reducing add the condensed milk and continue cooking on medium flame.

 As soon as you add the condensed milk to the coconut, you will notice that it gets a bit runny, don't worry and continue cooking as this happens due to heat. Keep stirring continuously as the mixture will start to thicken soon also scrape the sides of the pan and keep adding to the mix. Continue until they start coming together.

Turn off heat and let the mixture cool until its comfortable for you to handle. Apply some ghee to your palms and take a little of the mixture at a time and roll into ladoos,

Once the ladoos are ready roll them in desiccated coconut for garnish and serve.


This recipe makes around 20 - 22 ladoos.


These Ladoos are very quick and easy to make and there is a very rare chance that one could go wrong, but still a few things need to be taken care of.
I have used freshly scraped coconut, ensure that you use a mature coconut and try to avoid the dark skin while scraping, if at all some pieces come along just try to remove it.
As we are making this recipe with condensed milk which is already quite sweet so we need not add extra sugar.
Keep stirring continuously as the condensed milk is sweet and there are chances it will stick to the bottom of the pan and we don't want our ladoos to get a burnt smell or taste.
Most important when do we stop cooking.... remember once we stop cooking the mixture would cool and thicken so its always better to stop cooking when there is some moisture still left. Best way to check this is to wet your hands and pick up a small quantity of the mixture and roll into a ball if it holds its shape then you should immediately turn off the heat. 
Overcooking the mixture will result in hard ladoos.
These Ladoos stay well for a couple of days in the fridge, if the weather is cold they stay well for 2-3 day but always better to refrigerate milk products.
You could also make theses ladoos with desiccated coconut in that case all measures of the ingredients remain same, just that while roasting the coconut you could avoid the ghee as dry coconut has enough oil in itself. 


  1. Superb! Love how easy it is to make :)

  2. The recipe seems so easy. But can I use desiccated coconut instead of fresh one.

  3. Hi,sorry for late reply.
    Yes you can use Desiccated coconut...its mentioned in the notes, do refer to it.