Coconut Ladoo, also known as Narkel Naru, is a popular and traditional Indian sweet dessert made primarily from grated coconut, sugar, and sometimes flavored with cardamom.
The mixture is cooked and shaped into small, round balls or ladoos. These delightful coconut balls are a popular treat during festivals, celebrations, and special occasions.
Key Takeaways:
- Coconut Ladoo, also known as Narkel Naru, is a beloved Indian dessert known for its rich coconut flavor and melt-in-your-mouth texture.
- These delightful coconut balls are popular during festivals and celebrations.
- The recipe uses simple ingredients like freshly grated coconut, sugar, Amul milk powder, and cardamom for easy preparation.
- The process of roasting the coconut and combining it with sugar and cardamom creates a luscious mixture that forms into soft and delectable ladoos.
- Coconut Ladoo offers a harmonious blend of sweetness and coconut flavor, making it a cherished favorite for those with a sweet tooth or anyone looking for a homemade dessert to celebrate special moments.
The Ingredients
- Coconut: 2 cup (grated)
- Sugar: 1 cup
- Amul milk powder: 4 tbsp
- Cardamom powder: ⅓ tbsp
How to Make Coconut Ladoo (Step by Step Images)?
1. At first, mix the grated coconut with sugar. Mix it very well, so the sugar starts melting. Keep it aside for 5 minutes.
(Pro tip: If you want, you can directly mix the sugar and coconut while cooking. If it is coarse sugar, make sure to take a little bit less than 1 cup.)
2. Add the coconut mixture to the wok. Stir it continuously over low to medium heat until the sugar melts and the mixture looks soggy.
3. Keep stirring for 5 minutes until the moisture mostly dried up. Reduce the flame and continue stirring; otherwise, it will stick to the bottom.
4. Now, add the Amul milk powder. Add it when there’s still some moisture left in the preparation; otherwise, it will be hard to mix when the preparation is completely dried up. Thoroughly mix the milk and coconut mixture.
5. Next, add the remaining milk powder and cardamom powder. Thoroughly mix everything again.
6. The milk and coconut mixture should be properly mixed up by now. It’s almost done. Take it off the flame. It’s ready!
(Pro tip: The mixture should be stirred very well; otherwise, the ladoos will not get a good shape.)
7. Now spread the coconut mixture on a plate.
8. Now, give the ladoos a round ball-like shape. To do this, take small portions of the mixture and smash them with a spoon. Take one spoonful at a time to ensure that all the ladoos are the same size.
9. Grease your hand with a little bit of ghee. Then, take one spoonful of the mixture and shape it into a round ball with one hand. Once it’s roughly shaped, use both hands to make it smooth and even.
(Pro tip: Uniform size and smooth shaping will enhance the presentation of your ladoos.)
10. Repeat this process to make all the ladoos.
11. Coconut Ladoo is ready and transferred to a plate.
Recipe Card:
Coconut Ladoo (Chinir Narkel Naru)
Ingredients
- 2 cup Coconut (grated)
- 1 cup Sugar
- 4 tablespoons Milk powder
- ⅓ tablespoon Cardamom powder
Instructions
- At first, mix the grated coconut with sugar. Mix it very well, so the sugar starts melting. Keep it aside for 5 minutes.(Pro tip: If you want, you can directly mix the sugar and coconut while cooking. If it is coarse sugar, make sure to take a little bit less than 1 cup.)
- Add the coconut mixture to the wok. Stir it continuously over low to medium heat until the sugar melts and the mixture looks soggy.
- Keep stirring for 5 minutes until the moisture mostly dried up. Reduce the flame and continue stirring; otherwise, it will stick to the bottom.
- Now, add the Amul milk powder. Add it when there’s still some moisture left in the preparation; otherwise, it will be hard to mix when the preparation is completely dried up. Thoroughly mix the milk and coconut mixture.
- Next, add the remaining milk powder and cardamom powder. Thoroughly mix everything again.
- The milk and coconut mixture should be properly mixed up by now. It’s almost done. Take it off the flame. It’s ready!(Pro tip: The mixture should be stirred very well; otherwise, the ladoos will not get a good shape.)
- Now spread the coconut mixture on a plate.
- Now, give the ladoos a round ball-like shape. To do this, take small portions of the mixture and smash them with a spoon. Take one spoonful at a time to ensure that all the ladoos are the same size.
- Grease your hand with a little bit of ghee. Then, take one spoonful of the mixture and shape it into a round ball with one hand. Once it’s roughly shaped, use both hands to make it smooth and even.(Pro tip: Uniform size and smooth shaping will enhance the presentation of your ladoos.)
- Repeat this process to make all the ladoos.
- Coconut Ladoo is ready and transferred to a plate.
Video
Notes
- Grate coconut nicely to achieve the desired texture.
- I don't add sugar to the grated coconut directly. Instead, dry roast the grated coconut on low heat. This will remove the additional moisture from the coconut and help enhance the natural flavor and texture of the ladoos.
- Select granulated sugar of good quality to make these ladoos. It will offer perfect sweetness and smoothness to the ladoos. Coarse sugar usually does not melt and dissolve properly. Adjust the sugar level according to your sweet tolerance.
- Do not rush things while mixing the coconut and sugar. Make sure that the flame is on low to medium heat and stir the mixture continuously until it thickens and starts to leave the sides of the pan easily, indicating it is done. Stirring continuously will prevent it from getting burnt and allow even cooking.
