Coconut Ladoo Recipe – Nariyal Ladoo Recipe

Coconut Ladoo Recipe – Nariyal Ladoo Recipe

Coconut Ladoo is a delicious sweet which is a favorite among all. This Nariyal Ladoo can be prepared on any special or festive occasion or whenever you crave to eat something sweet. The soft and chewy texture of coconut is what makes this ladoo much more special from the usual ladoos.

Here is an easy recipe to make coconut ladoos with step by step pictures. Make this Coconut ladoo with dry fruits, mawa and coconut that satisfies all your sweet cravings. Enjoy

Directions

Getting ready:

Peel the green cardamom and crush the seeds in stone grinder.

Nariyal ladoo recipe

Chop the cashews into 5 to 6 chunks and likewise chop the almonds also.

Nariyal ladoo recipeMaking:

Crumble the mawa and put directly in the preheated pan. Roast the mawa on medium-low flame by stirring constantly.

Nariyal ladoo recipe

Once the mawa becomes light brown, turn off the flame and keep stirring as the pan remains hot for a while.

Nariyal ladoo recipe

When the mawa turns warm, add boora to it and mix thoroughly. Ensure that the mawa is not too hot while adding the boora.

Nariyal ladoo

Keep some coconut in a bowl and add the remaining in the boora-mawa mixture. Mix properly.

Nariyal ladoo recipe

Add cashews, almonds, chironji and crushed green cardamom in the mixture and blend everything together.

Nariyal ladoo recipe

Take some warm mixture and bind firm ladoos with both the hands. Coat them with grated coconut and arrange them on a plate. Coconut ladoos are ready.

Nariyal ladoo recipeServing:

Serve these tasty and mouth-watering coconut ladoos straightaway. They can be stored in an air-tight container for up to 10 to 12 days.

Suggestion

  • You can use desiccated coconut in place of fresh coconut.

Coconut Ladoo Recipe - Nariyal Ladoo Recipe
Author: 
Recipe type: Sweets
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Grated coconut – 2 cups (200 grams)
  • Powdered sugar/boora – 1.5 cup
  • Mawa – 1 cup
  • Cashews & almonds – ½ cup
  • Chironji – 1 tbsp
  • Green cardamom – 5 to 6
Instructions
  1. Peel the green cardamom and crush the seeds in stone grinder.
  2. Chop the cashews into 5 to 6 chunks and likewise chop the almonds also.
  3. Crumble the mawa and put directly in the preheated pan. Roast the mawa on medium-low flame by stirring constantly.
  4. Once the mawa becomes light brown, turn off the flame and keep stirring as the pan remains hot for a while.
  5. When the mawa turns warm, add boora to it and mix thoroughly. Ensure that the mawa is not too hot while adding the boora.
  6. Keep some coconut in a bowl and add the remaining in the boora-mawa mixture. Mix properly.
  7. Add cashews, almonds, chironji and crushed green cardamom in the mixture and blend everything together.
  8. Take some warm mixture and bind firm ladoos with both the hands. Coat them with grated coconut and arrange them on a plate. Coconut ladoos are ready.
  9. Serve these tasty and mouth-watering coconut ladoos straightaway. They can be stored in an air-tight container for up to 10 to 12 days.

 

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