Coconut Ladoo with jaggery is the ultimate comfort yet festive sweet. Easy to make, no oven required, eggless, uses basic ingredients and tastes amazing hot as well as cold. I know you are supposed to have it cold, but there is something about having it right away, isn’t it?
When I was a kid, we would travel a lot in trains and those journeys lasted for days. My grandma or as I call her “Didan”, would make these coconut ladoos or as we Bengalis call it “narkel nadu”. West Bengal is famous for sweets and we just can’t end our meals without sweet, hence these coconut ladoos to the rescue.
Recently, I told my Didan to teach it to me so that I can make it on my own when I am away from home. That is when I thought, why not share it with you to. With Diwali, Navratri and Durga Pujo coming up, I’m pretty sure you will love this recipe.
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What equipment do I need to make coconut ladoo with jaggery?
What ingredients do I need to make coconut ladoo with jaggery?
In this recipe we use jaggery to provide sweetness, flavor, aroma as well as act as a binding agent.
The coconut should be of good quality and ideally grated before making the recipe. However, you can prep the coconut and freeze it in an air tight container.
The cardamom seeds are crushed before adding to bring out it’s flavors.
How to make this coconut ladoo with jaggery?
- In a kadhai, start off by melting the jaggery.
- Remove and keep aside.
- Now start off by heating 3 tbsp ghee, add the grated coconut and jaggery and start stirring.
- Keep stirring to mix everything really well.
- Add crushed cardamom or you can even add cardamom powder.
- Continue stirring till the coconut releases itself from the edges of the kadhai. It will also become difficult to stir gradually.
- Grease a plate with 2 tbsp of ghee and pour the coconut mix onto the plate.
- Use some ghee to grease your hands to prevent the coconut mix from sticking.
- Start rolling out balls and keep aside. Make sure you roll the balls out when the mix is hot, as only then you will get tight and round ladoos.
- Make sure you taste it while rolling because why not?
- Store it in an air tight container in the refrigerator.
Video Tutorial:
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Pro tips to help you nail this coconut ladoo with jaggery:
This time these tips are from my grandma:)
- To check if the mix is done, check the edges of the kadhai. If the mix is not sticking anymore to the kadhai, your mix is done.
- You can add saffron or cinnamon to your ladoo too, it really depends on your preferred flavors, however these flavors are too subtle for jaggery.
- You can use any kind of jaggery you have.
- Best had when it firms up in the refrigerator.
Frequently Asked Questions:
Is coconut ladoo healthy?
-Not at all, but is it better than purchasing sweets from stores? Absolutely.
How to make coconut ladoo with khoya?
-I have not tried making it with khoya, you can search for other recipes. I have made gaar ka halwa using khoya, you can check it out here.
How long does coconut ladoo last?
THese are very travel friendly too. It will last easily up to a week in an air tight container in the refrigerator.
How to make coconut ladoo without condensed milk?
This recipe does not use condensed milk.
Can I use desiccated coconut instead of fresh coconut?
I would not suggest using desiccated coconut. This recipe is for fresh grated coconut, use of desiccated coconut will require some slight changes to the recipe. Desiccated coconut lacks moisture and is less sweet. I won’t be able to recommend any quantity of ingredients to adjust and substitute as I have not tried it myself first. If you want a recipe, drop that in the comments and I will add that to my next recipe list.
Other festive recipes:
Coconut Ladoo with jaggery - 3 ingredients, No Sugar
Coconut Ladoo with jaggery is the ultimate comfort yet festive sweet. Easy to make, no oven required, eggless and uses basic ingredients.
Ingredients
- Coconut grated- 1 no
- Jaggery (preferred nolen gur)- 250 gms
- Green Cardamom- 4 nos
- Ghee/ Clarified butter- 5 tbsp
Directions
- Step 1 In a kadhai, start off by melting the jaggery.
- Step 2 Remove and keep aside.
- Step 3 Now start off by heating 3 tbsp ghee, add the grated coconut and jaggery and start stirring.
- Step 4 Keep stirring to mix everything really well.
- Step 5 Add crushed cardamom or you can even add cardamom powder.
- Step 6 Continue stirring till the coconut releases itself from the edges of the kadhai. It will also become difficult to stir gradually.
- Step 7 Grease a plate with 2 tbsp of ghee and pour the coconut mix onto the plate.
- Step 8 Use some ghee to grease your hands to prevent the coconut mix from sticking.
- Step 9 Start rolling out balls and keep aside. Make sure you roll the balls out when the mix is hot, as only then you will get tight and round ladoos.
- Step 10 Make sure you taste it while rolling because why not?
- Step 11 Store it in an air tight container in the refrigerator.
DID YOU MAKE THIS RECIPE?
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I hope you found my post “Coconut Ladoo with jaggery” helpful and in case if you have any queries, feel free to post them in the comments.
Thank You
Wah,khub bhalo.
Thank you!
Isn’t jaggery sugar?
Yes, it is a type of sugar. In the title, I am referring to refined sugar.
Great post.
Thanks a lot:))