Home-made nariyal ladoo Recipe

Cooking Directions

• STEP 1.In a pan, roast the grated coconut on low heat until it turns slightly golden.
• STEP 2.Add condensed milk and cardamom powder to the pan and mix well.
• STEP 3.Cook the mixture on low heat, stirring continuously, until it thickens and starts to leave the sides of the pan.
• STEP 4.Remove the pan from heat and let the mixture cool slightly.
• STEP 5.Grease your hands with ghee or oil and shape the mixture into small round ladoos.
• STEP 6.Allow the ladoos to cool completely before serving or storing.
• STEP 7.Store the nariyal ladoos in an airtight container at room temperature for up to a week.

Cooking Tips

• Make sure to roast the grated coconut on low heat to prevent it from burning.
• You can add chopped nuts like almonds or cashews for added crunch and flavor.
• If the mixture becomes too dry, you can add a little more condensed milk to bind it together.
• For a variation, you can roll the ladoos in desiccated coconut or powdered sugar before serving.

Storage and Serving

• Store the nariyal ladoos in an airtight container at room temperature.
• Serve the ladoos as a sweet treat during festivals, celebrations, or as a dessert after meals.
• You can also pack them in small boxes or bags to give as homemade gifts.