How do you make nariyal ladoo?

Cook desiccated coconut with condensed milk, a little milk and Anveshan khandsari until thick, flavour with cardamom, then roll into ladoos and coat in more coconut.

Can I make coconut ladoo without refined sugar?

Yes — this recipe uses half a cup of unrefined Anveshan khandsari for a cleaner sweetness than white sugar, plus the natural sweetness of condensed milk.

Why add coconut oil to nariyal ladoo?

A tablespoon of cold-pressed Anveshan coconut oil helps bind the mixture and deepens that fresh coconut aroma and flavour.

How long do nariyal ladoo take to make?

About 30 minutes — 15 minutes of prep and 15 minutes of cooking — yielding roughly 4 servings.

Nariyal Ladoo

Name: Nariyal Ladoo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 servings
Cuisine: Indian
Ingredients: 2 cups Desiccated coconut; 0.5 cup Khandsari; 1 tbsp Coconut oil; 1 cup Condensed milk; 0.25 cup Milk; 0.5 tsp Cardamom powder; 2 tbsp Chopped cashews

Nariyal ladoo are quick coconut sweets made by cooking desiccated coconut with milk and sweetener, then rolling the mixture into soft, melt-in-the-mouth balls. This version is sweetened with unrefined Anveshan khandsari instead of white sugar and bound with a touch of cold-pressed Anveshan coconut oil for a clean, fragrant finish. Flavoured with cardamom and studded with cashews, these festive ladoos come together in about 30 minutes and serve 4.

Time breakdown

Prep Time15 min

Cook Time15 min

Total Time30 min

Ingredients

Desiccated coconut
💡 You can also use Groundnut Oil / Mustard Oil / Sunflower Oil / Black Sesame Oil / Olive Oil as per your preference.
Condensed milk
Milk
Cardamom powder
Chopped cashews

How to Make Nariyal Ladoo

1
Heat the Anveshan coconut oil in a heavy pan and lightly toast 1.5 cups of the desiccated coconut for 2-3 minutes until fragrant, keeping the heat low.
2
Add the condensed milk, milk and powdered Anveshan khandsari, stirring continuously over low heat.
3
Cook for 6-8 minutes until the mixture thickens and begins to leave the sides of the pan.

Tips for the Best Nariyal Ladoo

✓Cook the coconut mixture until it leaves the sides of the pan so the ladoos hold their shape.
✓Let the mixture cool slightly before rolling so it is easy to handle and binds well.

Frequently Asked Questions

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Duration: Best to use it before 12 months from the date of packaging.

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