Authentic Coconut & Sesame Seed Laddu Recipe – Traditional Indian Sweet

Last Updated on 5 months ago by Neha Deshmukh

Authentic Coconut & Sesame Seed Laddu Recipe – Traditional Indian Sweet

Hey everyone! If you’re anything like me, you have a soft spot for those melt-in-your-mouth Indian sweets that just feel like home. Today, I’m sharing a recipe that’s been passed down in my family for generations – Coconut & Sesame Seed Laddu. These aren’t just delicious; they’re packed with flavour and surprisingly easy to make once you get the hang of it. I first made these with my grandmother, and the smell instantly transports me back to her kitchen!

Why You’ll Love This Recipe

These laddus are more than just a sweet treat. They’re a little bundle of goodness, combining the creamy sweetness of coconut with the nutty crunch of sesame seeds. They’re perfect for festivals, celebrations, or just a cozy afternoon with a cup of chai. Plus, they’re naturally gluten-free and can easily be made vegan! You’ll love how satisfying it is to make these from scratch.

Ingredients

Here’s what you’ll need to create these delightful laddus:

• ¾ cup fresh scraped coconut (about 150g)
• ¾ cup grated dry coconut (about 75g)
• 1 cup crushed coconut jaggery (about 200g)
• ¼ cup crushed regular jaggery (about 50g)
• 1 teaspoon sesame seeds (about 5g)
• Coconut oil or pure ghee for greasing

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final result.

• Coconut Jaggery vs. Regular Jaggery: Coconut jaggery (also known as vellam) has a beautiful caramel-like flavour that really shines in this recipe. If you can find it, definitely use it! Regular jaggery works perfectly well too, though – it just has a slightly different flavour profile.
• Regional Variations in Coconut Use: In some parts of India, especially South India, fresh coconut is always preferred. In others, a mix of fresh and dry coconut is common. I love the texture the dry coconut adds, but feel free to adjust the ratio to your liking.
• Importance of Sesame Seed Roasting: Don’t skip roasting the sesame seeds! It brings out their nutty flavour and gives them a lovely crunch. You’ll know they’re ready when they start to crackle and turn golden brown.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the sesame seeds in a pan over medium heat. Keep an eye on them – they burn quickly! Once they crackle and turn golden, transfer them to a plate to cool.
2. In the same pan, lightly brown the grated dry coconut. This step adds a wonderful depth of flavour. Set it aside with the sesame seeds.
3. Now, in a heavy-bottomed pan, combine the fresh coconut, coconut jaggery, and regular jaggery. Cook this mixture on medium heat, stirring constantly. This is important to prevent sticking and burning.
4. As the jaggery melts, it will bubble and become liquid. Keep stirring! Once everything is completely melted and combined, add the roasted dry coconut. Continue cooking and stirring until the mixture starts to come together and form a cohesive mass.
5. Mix in the roasted sesame seeds thoroughly. Make sure they’re evenly distributed throughout the mixture.
6. Grease a plate with a little coconut oil or ghee. This prevents the laddu mixture from sticking. Transfer the warm mixture onto the greased plate – don’t spread it out!
7. Let the mixture cool slightly until it’s comfortable to handle. Then, gently shape it into small, round balls. If the mixture is too sticky, let it cool a bit longer. For a firmer texture, cook the mixture for a longer duration before shaping.
8. And that’s it! Your Coconut & Sesame Seed Laddus are ready.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t Overcook: Overcooking can make the laddus hard. You want a soft, pliable mixture.
• Use a Heavy-Bottomed Pan: This prevents the jaggery from burning.
• Stir, Stir, Stir! Seriously, constant stirring is key.

Variations

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

• Vegan Adaptation: Simply substitute the ghee for a plant-based alternative like coconut oil.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: My friend, Priya, loves adding a pinch of cardamom powder to the mixture for a warm, fragrant flavour. About ¼ teaspoon is perfect.
• Festival Adaptations: These laddus are especially popular during Ganesh Chaturthi and Onam. My family always makes a big batch for these celebrations!

Serving Suggestions

These laddus are delicious on their own, but they also pair beautifully with a glass of cold milk or a steaming cup of chai. They’re perfect for offering to guests or enjoying as a sweet treat after a meal.

Storage Instructions

Store the laddus in an airtight container at room temperature for up to 10 days. They actually taste even better after a day or two, as the flavours meld together!

FAQs

Let’s tackle some common questions:

• How do I know when the laddu mixture is cooked enough? The mixture should start to come together and form a ball when you try to gather it with a spoon. It shouldn’t be sticky or watery.
• What is the best type of jaggery to use for this recipe? Coconut jaggery is ideal, but regular jaggery works well too.
• Can I make these laddus ahead of time? Absolutely! They actually keep well for several days.
• My laddus are crumbling, what went wrong? The mixture was likely overcooked. Next time, cook it for a shorter amount of time.
• What is the significance of sesame seeds and coconut in Indian sweets? Both sesame seeds and coconut are considered auspicious ingredients in Indian culture and are often used in traditional sweets and rituals. They’re also believed to have health benefits!

Enjoy making these delicious laddus! I hope they bring a little bit of sweetness and joy to your day. Let me know how they turn out in the comments below!