Halwai Style Coconut Laddoo
A traditional Indian sweet that’s enjoyed at every festival is Coconut Ladoo. If you are still practising the right amount of sweetness and the perfectly round shape of your ladoos, then I have just the recipe for you. These soft four ingredient coconut ladoos are all you need for your sweet cravings.
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I think coconut laddoo has such a simple charm and universal appeal. Coconut Laddoo is also known as Nariyal Ke Laddoo, they are super soft and melt in mouth with just a bite and made using coconut.
If you are bored with regular laddoos, you can try this easy recipe that can be made in minutes. It’s a quick sweet dish that you can prepare at home for your loved ones. The best thing about these laddoos is that they have a long shelf life, and thus can be stored in air-tight containers.
So, if you are ready to make these delicious Nariyal laddoos, go through these easy recipes made using just 4 ingredients.
4 Ingredients for The Best Coconut Laddoos
Just 4 basic ingredients and your absolutely decadent coconut laddoos will be ready! Let me take you through each ingredient:
Desiccated Coconut
To add that beautiful flavour of coconut, I have used the dry desiccated coconut in this recipe. Please don’t use freshly grated coconut or shredded coconut in its place, if you do the recipe would completely change.
For a recipe like one of these coconut laddoos, the desiccated coconut is slightly better since the small and extremely fine coconut flakes will be beautifully bound into coconut balls after being mixed in with other ingredients.
2. Milk Powder
My recipe here calls for milk powder. I like to use skimmed milk powder because it is readily available in most shops or online.
3. Ghee
The ghee adds a delicious festive flavour to our coconut laddu, making them perfect for any festival. Please use good quality ghee. Do not substitute ghee with anything else. This is the key ingredient. To make a perfect soft coconut laddoo all you need is to make use of REAL DESI GHEE. What I mean by real ghee is that you do not substitute it with Butter or any other shortening like Dalda.
4. Sugar
For the sweetener, I use normal white sugar for my coconut laddoo recipe.
Making Halwai Style Coconut ladoo in just 10 minutes sounds unbelievable, but it is possible.
How To Make Perfect Halwai Style Coconut Laddoo at Home
The process is a fairly simple one. Start by dry roasting the desiccated coconut on a very low heat for 2-3 minutes. Next take a heavy bottom pan add sugar along with water and give it a quick mix. In a mixing bowl add milk powder and ghee and rub it using your fingers. Make sure ghee is evenly distributed throughout the milk powder.
Now add the milk powder to the sugar syrup and stir well to combine. Cook the mixture over a very low heat, stirring all the time to ensure it doesn’t catch and burn on the base of the pan. Lastly, add the desiccated coconut and stir well to combine.
The mixture will become thick in appearance. Once it forms a soft mass that comes away from the sides of the pan and into a ball, it is ready. Allow to cool to room temperature. After cooling, portion out dough and make small balls. Garnish the laddoos how you wish and enjoy!
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Things To keep In Mind While Making Coconut Ladoos
The process of making these laddoos could not be simpler. But to make sure you get the perfect laddoos, here is what you need to keep in mind:
- Use desiccated coconut because the finer coconut flakes will roll into much more stable laddoos than strips of shredded coconut.
2. Do not substitute ghee with anything else. This is the key ingredient. To make a perfect soft coconut laddoo all you need is to make use of REAL DESI GHEE. What I mean by real ghee is that you do not substitute it with Butter or any other shortening like Dalda.
3. When the mixture forms a soft mass that comes away from the sides of the pan turn off the flame and cool the mixture for few minutes. This will help the mixture become slightly firm and your laddoos will then have a better overall structure.
This four-ingredient Coconut Laddu recipe is easy and quick .
If you are looking for easy and Quick Desserts recipes, here are my top picks:
Why won’t my coconut laddoo set?
If you undercook the mixture, it will not set. Watch my step-by-step recipe video to see what the laddoo mixture should look like before you turn off the flame. If the mixture is too runny, the ladoo won’t set and the texture will be rather claggy.
Why is my coconut laddoo chewy?
laddoo can turn chewy if you overcook it. Be sure to cook the laddoo mixture over a very low heat. Stir constantly without stopping. Keep an eye on the texture. It is ready when the mixture forms a slack and cohesive mass that comes away from the sides of the pan easily.
Why is my coconut laddu sticky?
Sticky laddoo can be down to two separate issues:
- The mixture needs to cook for longer.
- Too much sugar in the mixture.
How to Store these Laddoos?
Store them in an air tight jar at room temperature for 10 days. If you store them for long, refrigerate them.
PRO Tips
- The key to making perfect halwai style coconut laddo is to roast desiccated coconut well on a low flame. It should begin to smell good, aromatic and not have a raw flavour. Do not brown it as the aroma completely changes. Also use a heavy bottom pan or kadahi.
- This recipe is not forgiving so stick to the measurements. If you change the quantities, the mixture may not bind to laddoos.
This is definitely the easiest festive recipe that you can make and also the most delicious! I love seeing your pictures so make sure to tag Story of spices when you make these adorable coconut laddoos.
Happy cooking and a very happy festive season!
Be sure to follow me on facebook, Instagram , youtube and if you’ve had a chance to make this Coconut Laddoo Recipe then definitely drop me a comment and a rating below!
Learn how to make Perfect Halwai Style Coconut Laddoo (recipe and video)! This easy and simple recipe for the soft and mouth melting coconut laddoo requires just 4 ingredients and the texture is just like shop bought ladoo.
To a heavy bottom pan, add desiccated coconut. Begin to dry roast on a low flame stirring continuously for even roasting. After 2-3 minutes you will begin to smell it good. Turn off the flame. Coconut should be crunchy and light at this stage. Keep this aside.
Heat the sugar and water in a large, heavy bottom pan and stir until the sugar has completely melted and you can no longer feel the crystals at the base of the pan.
Cook this for 2-3 minutes.
Meanwhile in a mixing bowl take milk powder and add desi ghee and rub with your fingers. Make sure ghee is evenly distributed throughout the milk powder.
Now add this milk powder in the sugar syrup and stir well to combine.
Cook the mixture for 3-4 minutes over a very low heat, stirring all the time to ensure it doesn't catch and burn on the base of the pan.
The mixture will become thick in appearance after 3-4 minutes.
Lastly add roasted desiccated coconut in the mixture and stir well to combine. Continue to stir for a further 1 minute.
The mixture should be thick. Once it forms a soft mass that comes away from the sides of the pan and into a ball, it is ready.
Turn off the flame.
Allow to cool to room temperature. After cooling, take a little mixture in your hand and shape it into a ball. Repeat the procedure to make more such laddoos. Your coconut laddoos are ready.
Garnish the laddoos how you wish and enjoy!
Ingredients
Directions
To a heavy bottom pan, add desiccated coconut. Begin to dry roast on a low flame stirring continuously for even roasting. After 2-3 minutes you will begin to smell it good. Turn off the flame. Coconut should be crunchy and light at this stage. Keep this aside.
Heat the sugar and water in a large, heavy bottom pan and stir until the sugar has completely melted and you can no longer feel the crystals at the base of the pan.
Cook this for 2-3 minutes.
Meanwhile in a mixing bowl take milk powder and add desi ghee and rub with your fingers. Make sure ghee is evenly distributed throughout the milk powder.
Now add this milk powder in the sugar syrup and stir well to combine.
Cook the mixture for 3-4 minutes over a very low heat, stirring all the time to ensure it doesn't catch and burn on the base of the pan.
The mixture will become thick in appearance after 3-4 minutes.
Lastly add roasted desiccated coconut in the mixture and stir well to combine. Continue to stir for a further 1 minute.
The mixture should be thick. Once it forms a soft mass that comes away from the sides of the pan and into a ball, it is ready.
Turn off the flame.
Allow to cool to room temperature. After cooling, take a little mixture in your hand and shape it into a ball. Repeat the procedure to make more such laddoos. Your coconut laddoos are ready.
Garnish the laddoos how you wish and enjoy!
If you make this Coconut Laddoo Recipe, I’d love to see pics of your creations on Instagram and Facebook!
Hashtag them #StoryOfSpices
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