Festivities and occasions in India are incomplete without Ladoo. This is a sweet dish that finds favor across the country. Whether Besan Ke Ladoo or Churme Ke Ladoo, they are loved by one and all. A Hindu god named Ganesha, likes Ladoo so much that on Ganesh Chaturthi, Ladoo is served to him as a Prasad. When I was a kid, I used to love eating Ladoo as well, but my favourite kind was Nariyal ke Ladoo! Every year on Ganesh Chaturthi, till date, my mom makes these and makes a jarful for me as well. Soft and subtly crunchy, Nariyal ke Ladoo are good to be made on festivals but can be even served along with regular meals for a sweet change!
These ladoos made with desiccated coconut is a favorite in my house as well. It is very easy to put together, does not require any deep frying, and can be stored in the refrigerator for 2-3 days. For garnishing, Nariyal ke Ladoo, I have used almond but you could even use pistachios or cashews if you like. Pack it for your kid’s picnic or wrap it for your husband’s tiffin, Nariyal ke Ladoo is a treat no one can help but just eat with admiration. Here’s a super simple for making Nariyal ke Ladoo instead of buying the ready made ones! Read on:
Nariyal ke Ladoo
Nariyal ke Ladoo
Nariyal Ke Ladoo
- Ghee - 1 tbsp
- Coconut powder - 1 cup and more for rolling the ladoo.
- Milk - 2 cups
- Condensed milk - 1/2 cup
- Sugar - 1/4 cup
- Cardamom powder - 1/2 tsp
- Almond slivers to garnish
- Heat ghee in a heavy bottom pan.
- Add coconut powder and fry for a minute on medium heat.
- Add milk and condensed milk.
- Cook till all the milk has reduced.
- Add sugar and cardamom powder.
- Cook till the mixture is very thick and starts to leave the sides of the pan.
- Remove from heat and let it cool for 10-15 minutes.
- Make small ladoos from the mixture and roll them in the coconut powder.
- Garnish with almond slivers.