Coconut Ladoo Recipe – Easy Indian Sweet with Cardamom

Last Updated on 2 months by Neha Deshmukh

Coconut Ladoo Recipe – Easy Indian Sweet with Cardamom

Hey everyone! If you’re anything like me, you have a serious sweet tooth. And if you love Indian sweets as much as I do, then you have to try these Coconut Ladoos. They’re incredibly easy to make, wonderfully fragrant, and just melt in your mouth. I first made these during Diwali, and they were a huge hit – gone in minutes! Let’s get started, shall we?

Why You’ll Love This Recipe

These Coconut Ladoos are more than just a treat; they’re a little piece of happiness. They require minimal ingredients, come together quickly, and don’t need any fancy equipment. Plus, the aroma of cardamom and coconut filling your kitchen is simply divine. Seriously, it’s instant comfort! They’re perfect for festivals, celebrations, or just a cozy afternoon with a cup of chai.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful ladoos:

• 2 Coconut, nos (approximately 200-250g grated)
• 1 cup Sugar (200g)
• ½ tsp Cardamom Powder (2.5ml)

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality ingredients really makes a difference.

• Coconut: Freshly grated coconut is always best. It has a lovely sweetness and texture. But, if you’re short on time, you can use desiccated coconut – just add a tablespoon or two of milk to rehydrate it slightly.
• Sugar: I usually use regular granulated sugar. But you can experiment with other types too (more on that below!).
• Cardamom: Freshly ground cardamom is the way to go! The flavour is so much more vibrant. If you’re using store-bought powder, make sure it’s relatively fresh.

Coconut Varieties for Ladoos

Did you know there are different types of coconut? For ladoos, I prefer using mature coconut, as it has a richer flavour and firmer texture. But you can use younger coconut too, just adjust the cooking time accordingly.

Sugar Types & Their Impact

You can play around with the sugar! Jaggery (gur) adds a beautiful caramel flavour and a slightly healthier twist. Brown sugar will also work, giving a subtle molasses note. Keep in mind that using different sugars might slightly alter the colour and texture of the ladoos.

The Significance of Cardamom in Indian Sweets

Cardamom isn’t just about flavour; it’s deeply rooted in Indian culture. It’s believed to have cooling properties and is often used in sweets to balance the richness. Plus, that aroma? It’s just heavenly!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare the sugar syrup. In a pan, combine the sugar and water (about ¼ cup or 60ml).
2. Cook on low heat, stirring occasionally, until the sugar dissolves completely.
3. Continue cooking without stirring, until the syrup reaches one-thread consistency. (We’ll talk about how to check that in the tips section!)
4. Now, add the freshly grated coconut and cardamom powder to the syrup.
5. Mix everything really well, ensuring the coconut is coated evenly.
6. Cook the mixture, stirring continuously, until it thickens and becomes sticky. This usually takes about 5-7 minutes.
7. Let the mixture cool slightly until it’s warm enough to handle comfortably.
8. While the mixture is still warm, gently shape it into round ladoos using your palms.
9. If the mixture starts to harden, don’t worry! Just gently reheat it for a few seconds to make it pliable again.
10. Serve immediately or store in an airtight container.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Coconut Ladoos:

Achieving the Perfect One-Thread Consistency

This is the key! Take a small drop of the syrup between your thumb and forefinger. If it forms a single, unbroken thread when you gently pull them apart, it’s ready. Don’t stress if it takes a few tries – practice makes perfect!

Preventing Ladoos from Crumbling

If your ladoos are crumbling, it usually means the mixture isn’t sticky enough. Cook it for a little longer, stirring constantly, until it comes together nicely.

Tips for Easy Shaping

Wet your palms with a little water before shaping the ladoos. This prevents the mixture from sticking to your hands.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Coconut Ladoo: Simply substitute the sugar with vegan sugar alternatives like coconut sugar or maple syrup.
• Gluten-Free Adaptations: This recipe is naturally gluten-free!
• Adjusting Sweetness Levels: Reduce the sugar to ¾ cup for a less sweet ladoo.
• Festival Adaptations (Diwali, Ganesh Chaturthi): Add a sprinkle of edible silver leaf (varak) for a festive touch! My grandmother always did this for special occasions.

Serving Suggestions

These ladoos are delicious on their own, but they also pair beautifully with a warm glass of milk or a cup of masala chai. They’re also a lovely addition to any Indian sweets platter.

Storage Instructions

Store the ladoos in an airtight container at room temperature for up to a week. They can also be refrigerated for longer storage, but they might become slightly firmer.

FAQs

Got questions? I’ve got answers!

What is the shelf life of Coconut Ladoo?

They’re best enjoyed within a week, but can last up to two weeks if stored properly.

Can I add nuts to this recipe?

Absolutely! Cashews, almonds, or pistachios would be delicious additions. Add about ¼ cup of chopped nuts to the mixture along with the coconut.

How do I know when the sugar syrup has reached one-thread consistency?

As mentioned earlier, take a small drop of syrup between your thumb and forefinger. It should form a single, unbroken thread when you gently pull them apart.

What if my ladoo mixture is too dry?

Add a tablespoon of milk or water and cook for a few more minutes until it comes together.

Can I make these ladoos ahead of time?

Yes, you can! They actually taste even better after a day or two, as the flavours meld together.