These nariyal laddoos are super easy to make and you can customize the flavor of the coconut laddoo with cardamom powder or saffron or skip them altogether.
Makes 14 medium-sized laddoos
3 cups freshly grated coconut,
2 tsp ghee,
1-1/2 cup milk,
1 cup sugar,
1/4th cup milk powder, (optional)
- Measure out all the ingredients and set it aside.
- Heat a heavy bottom pan and add the ghee.
- Add the fresh coconut and saute it on low flame for 3-4 mins.
- Now add the milk and keep stirring until all the moisture of the milk is evaporated. This might take about 7-8 mins on low flame.
- Next, add the sugar and mix well.
- Keep stirring continuously for another 6-7 mins until the sugar is melted and the mixture starts to come together.
- Add the milk powder (if using, I have not used) at this stage and mix well. You will see the mixture now resembles like crumbles.
- Remove the mixture on to a plate and spread it out evenly to cool down.
- Once it’s cooled down enough that you can touch it, start making laddoos by pressing them between your palms.
- Store them in an airtight container.
- Ensure the flame is on low at all times so that the white color of the coconut is retained.
- If after adding the sugar the mixture seems too runny, don’t worry. Just cook some more coconut in milk like step 2, 3 & 4 and add it to the original mixture.
- You can replace the fresh coconut with desiccated coconut also.