Coconut Ladoo. A popular Indian sweet made on festivals and celebrations. 

Nariyal Ladoos. I have always loved coconut-based sweets ever since I was little. I remember going to our favorite Bengali Sweets shop in Bengali Market, New Delhi with my family and I would always pick their coconut barfi/ a fudge style Indian sweet made using fresh coconut.

Coconut ladoos can be made using either fresh or desiccated coconut. Fresh coconut is always the best, but in its absence, the latter isn’t bad as well.

My version is a quick yet very delicious one for days when you aren’t able to source fresh coconut and are time-constrained. My daughters love rolling these out with me so you can imagine how simple they would be. They made use of the pantry staple and come together in absolutely no time.

We love making these Ladoos on festivals like Ganesh Chaturthi and Diwali as an offering to the deity and as part of our sweets boxes for our friends.

Do make these and let me know how you liked them.

Coconut Ladoo

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 15 Ladoo
oconut Ladoo. A popular Indian sweet made on festivals and celebrations.


  • 2 cups dessicated coconut / coconut powder
  • 3/4 cup condensed milk
  • 1/4 cup milk powder
  • 1/4 tsp cardamom powder
  • 2 tbsp ghee


  • Heat ghee in a heavy-bottomed pan.
  • Add the coconut, condensed milk, milk powder and cook till everything gets mixed well and leaves the sides of the pan. Be careful to not burn the coconut.
  • Add the cardamom powder. Mix well and switch off the flame.
  • When the mixture is warm and ready to handle, apply some ghee on your palms, divide the mixture into equal portions and make the ladoos.
  • Optional – coat the ladoos with some desiccated coconut powder for a nice texture.
  • Store them at room temperature for 2 days and in the refrigerator thereafter to be consumed within the week.
Course: Dessert
Cuisine: Indian
Keyword: coconut ladoo, coconut sweet, ladoo, coconut, prasad

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