Kacche Nariyal Ke Laddu Recipe | Easy Coconut Ladoo Recipe | How to make Coconut Laddu – Step By Step with Images and Video.
Soft like butter and melting in your mouth with every bite — these Fresh Coconut Ladoos are a true delight! Made without any ghee, khoya, milk powder, or sugar syrup, this Sawan special sweet brings you the authentic halwai-style flavor using just three simple ingredients found in every home. Whether it’s a festival or a sudden sweet craving, these coconut ladoos come together in minutes — no mess, no stress, just pure indulgence. Once you taste them, you won’t believe they’re homemade! Let’s make these super soft, milky white ladoos that taste like they came straight from a sweet shop!
Ingredients of Kacche Nariyal Ke Laddu Recipe
Kacche Nariyal Ke Laddu Recipe Video
Kacche Nariyal Ke Laddu Recipe | Easy Coconut Ladoo Recipe | How to make Coconut Laddu
Materials
- Fresh Coconut – 2 pcs 400 gm
- Milk – 1.5 cup
- Sugar – 3/4 cup 180 gm/ 12 tbsp
- Milk Cream – 1/4cup 4 tbsp
Instructions
- Prepare the Coconut: Take 2 fresh tender coconuts (the kind with coconut water inside). Break them open and remove the hard outer shell. Peel off the brown skin for a cleaner, whiter look.
- Chop and Grind: Chop the white coconut meat into small pieces and transfer to a mixer jar. Pulse-grind in batches until it becomes coarse (like grated coconut). No need for manual grating!
- Measure the Ground Coconut: You should get around 3 cups (approx. 400g) of coarsely ground coconut. Set it aside.
- Prepare the Milk Mixture: In the same mixer jar, add 1.5 cups of cold boiled milk, ¾ cup of powdered sugar (180g approx.), and ¼ cup of fresh malai (milk cream). If you don’t have malai, use milk powder instead.
- Blend Everything: Blend lightly until everything combines well. Don’t over-blend or it’ll turn too thin.
- Boil the Mixture: Transfer the milk-sugar-cream mix to a heavy-bottomed pan and cook on medium flame. Stir occasionally and bring it to a gentle boil.
- Add the Coconut: Once you see a boil, add the ground coconut into the pan. Mix well.
- Cook Until Thickened: Stir and cook on medium flame. The coconut will absorb the milk and thicken into a soft, moist mixture. No need to add ghee—fresh coconut releases its own oils.
- Optional Flavoring: You may skip flavorings to enjoy the natural aroma of coconut. But if desired, add cardamom powder, rose essence, or kewra water.
- Cook Until it Leaves the Pan: Cook until the mixture starts to leave the sides of the pan but still looks soft and moist—not completely dry. This takes about 5–7 minutes.
- Cool the Mixture: Turn off the flame and transfer the mixture to a bowl. Let it cool down until it’s warm enough to touch.
- Shape the Ladoos: Grease your hands with a little oil or ghee. Take small portions and roll into round ladoos. You’ll get soft, smooth white balls just like the ones from sweet shops!
- Garnish and Serve: You can leave them plain (as shown) or coat them in desiccated coconut. Garnish with pistachio or almond slivers if desired. Store in an airtight container.
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Kacche Nariyal Ke Laddu Recipe – Step By Step
1. Prepare the Coconut: Take 2 fresh tender coconuts (the kind with coconut water inside). Break them open and remove the hard outer shell. Peel off the brown skin for a cleaner, whiter look.
2. Chop and Grind: Chop the white coconut meat into small pieces and transfer to a mixer jar. Pulse-grind in batches until it becomes coarse (like grated coconut). No need for manual grating!
3. Measure the Ground Coconut: You should get around 3 cups (approx. 400g) of coarsely ground coconut. Set it aside.
4. Prepare the Milk Mixture: In the same mixer jar, add 1.5 cups of cold boiled milk, ¾ cup of powdered sugar (180g approx.), and ¼ cup of fresh malai (milk cream). If you don’t have malai, use milk powder instead.
5. Blend Everything: Blend lightly until everything combines well. Don’t over-blend or it’ll turn too thin.
6. Boil the Mixture: Transfer the milk-sugar-cream mix to a heavy-bottomed pan and cook on medium flame. Stir occasionally and bring it to a gentle boil.
7. Add the Coconut: Once you see a boil, add the ground coconut into the pan. Mix well.
8. Cook Until Thickened: Stir and cook on medium flame. The coconut will absorb the milk and thicken into a soft, moist mixture. No need to add ghee—fresh coconut releases its own oils.
9. Optional Flavoring: You may skip flavorings to enjoy the natural aroma of coconut. But if desired, add cardamom powder, rose essence, or kewra water.
10. Cook Until it Leaves the Pan: Cook until the mixture starts to leave the sides of the pan but still looks soft and moist—not completely dry. This takes about 5–7 minutes.
11. Cool the Mixture: Turn off the flame and transfer the mixture to a bowl. Let it cool down until it’s warm enough to touch.
12. Shape the Ladoos: Grease your hands with a little oil or ghee. Take small portions and roll into round ladoos. You’ll get soft, smooth white balls just like the ones from sweet shops!
13. Garnish and Serve: You can leave them plain (as shown) or coat them in desiccated coconut. Garnish with pistachio or almond slivers if desired. Store in an airtight container.
