Coconut Laddu / Nariyal ke Laddu/ નારીયેલ ના લાડુ

Coconut Laddu is one of the popular sweet in India, specially made during festivals such as Navratri, Shravan Maas, is one of the most relished sweet during fast or vrat. Nariyal laddu is very easy and simple sweet and very quick to make... no hassle of making syrup, can be made within 30 mins. I learnt this from my mom, she used to make this during vrats and specially on the first day of navratri. This recipe is very close to heart as this was the first sweet dish which i prepared without her help when i was only 12 yrs old. This post is in memory of my mom and to my lovely sisters who loves this sweet.

Hope you will enjoy and make this during navratri. Wishing my all dear friends and readers a Happy Navratri.



Sending this post to

• Gayatri of Gayatri's Cook Spot and Asiya's page for the event Walking Through the memory lane WTML
• Foodabulous Feast Event organized by Preeti of Simply Tadka and hosted by Swetha's Vegetarian Cuisine
• Spotlight - Festive Treats organized by Riappyayan and hosted by Chandrani of Cuisine Delight Blog for the event 
• Shweta of Merry Tummy for her event Cooking with White
• Dish it out - Cooking with Coconut and Sugar hosted by Nandoo's Kitchen organized by Vardhini of Cooksjoy

Preparation time : 15 mins

Cooking time : 20 mins

Makes : 24 small sized laddu

Ingredients : 

• 2 cups / 190 gms / 1 medium fresh coconut grated
• 1 cup sugar
• 2 tbsp milk powder
• 1/2 tsp elaichi powder
• 1/4 cup pista and badam coarsely ground
• 1 tbsp ghee

Method :

1.  Heat heavy bottom pan/ nonstick pan. Add grated coconut and ghee to pan and roast till it is pink in colour
2. Add sugar, powdered nuts and cook till sugar melts on a medium flame, stirring continuously.
3. After 2 - 3 mins add milk powder and ealichi powder.
4. Cook till it leaves sides or till it is light golden in colour.
5. Transfer to plate and allow to cool down.
6. Once luke warm, take a small mixture on your palm and roll to make small sized balls.

Notes : 

• Do not add sugar along with coconut at the starting point it may leave raw taste of coconut.
• Measurement is 1 fresh coconut to 1 cup sugar and 2 tbsp milk powder or 2 tbsp grated mawa.
• You can keep this sweet at room temperature for 2 days and in fridge for 7 - 8 days.
• Store in air tight container as it may get soggy.  
• Always use heavy bottom pan otherwise you will end up with burnt coconut.
• How to know when to take out from pan it is simple you will see the mixture coats spoon and moves in a lump and leaves pan.