Coconut Ladoo Recipe (With Jaggery, No Syrup)
Learn how to make delicious jaggery coconut ladoo with nuts, & raisins. This easy recipe creates soft, ladoos perfect for indian festivals or snacking.
Ingredients
- 3-4 tablespoon ghee melted, divided
- 1 cup (~105g) dried dessicated coconut
- 110 g jaggery chopped
- 4-5 tablespoon water skip water if using fresh dessicated coconut
- 3 green cardamom pods crush seeds (only) to a powder or use ¼ teaspoon cardamom powder
Nuts
- 20 g raw almonds finely chopped
- 20 g raw cashew nut finely chopped
- 20 g raw pistachios finely chopped
- 10 g raw walnuts finely chopped
- 10 g raw pumpkin seeds
- 10 g golden raisins
- 10 g peanuts finely chopped, (I use store bought roasted & unsalted)
Instructions
TOAST THE NUTS & COCONUT
- Place a heavy-bottomed pan or kadai (10 inches or larger, nonstick is ideal) on the stove over low heat. Add 1 tablespoon of melted ghee to the pan.
- Next, add all the chopped raw nuts—almonds, cashews, pistachios, and walnuts—along with the pumpkin seeds and raisins. If you’re using raw peanuts, add them at this stage as well.
- Continuously stir the mixture with a rubber spatula while roasting the nuts over low heat until they become toasty and release a pleasant aroma, which should take about 1-2 minutes. Transfer the toasted nuts to a plate and set them aside.
- Without washing the pan, add another tablespoon of ghee. Add the desiccated coconut and toast it over very low heat, stirring regularly for 4-5 minutes. Be careful not to let the coconut brown, though a few golden specks here and there are fine.
Mix The Jaggery
- Once coconut is toasted, add the chopped jaggery to the pan. Mix with the coconut and in about 2 minutes you will see that the jaggery starts softening and melting.
- It's important to note that since we're using dried desiccated coconut in this recipe, we need to add some water to help bring the ladoo mixture together. If you're using fresh desiccated coconut, there's no need to add water. Keep flame low at all times.
- Also keep in mind that the moisture content of jaggery can vary from brand to brand. Depending on how moist the coconut mixture looks once the jaggery starts to melt, you may need to add 4 to 6 tablespoons of water gradually. Add the water one tablespoon at a time, allowing it to fully incorporate before adding more. This will ensure the right consistency for shaping the ladoos.
- As the coconut softens, you'll notice it starting to come together. At this point, add all the toasted nuts, raisins, and pumpkin seeds, along with the roasted peanuts. Sprinkle in the green cardamom powder for a fragrant touch.
- Next, add 1-2 tablespoons of ghee, or as needed, and mix everything thoroughly. Be careful not to make the mixture too wet, as this will cause your ladoos to be sticky. The mixture should be soft yet manageable, holding together without being overly moist.
SHAPE THE NARIYAL LADDU
- Once the coconut ladoo mixture has reached the right consistency—soft but not wet—turn off the heat and let it cool slightly, just enough to handle comfortably.
- Grease your palms if needed with a little ghee to prevent the mixture from sticking. Take a small portion of the mixture (about a heaping tablespoon or as per your preference) and roll it between your palms to form round balls.
- Continue shaping the ladoos until all of the mixture is used up. If the mixture starts to dry out while you’re shaping, you can add a little more ghee or a few drops of water to help bind it.
- Place the ladoos on a plate or a tray and allow them to cool completely. This will help them firm up.
- Once cooled, store your delicious coconut ladoo in an airtight container. They stay fresh for up to a week at room temperature, or you can refrigerate them for longer shelf life.
Video
Notes
- Please make sure to use the right kind of coconut and jaggery. Ypu can read my notes in the written post above.
- Chop the nuts into fine pieces else you will have difficulty shaping the ladoos.
- You can adjust the quantity of different kinds of nuts depending on your liking but keep the overall quanity of nuts same.
- Feel free to experiment by adding other ingredients like dried cranberries or bluberries, sunflower seeds, chopped dates, or even a bit of chocolate chips for a twist on the traditional recipe. Make sure to keep the overall quantity of nuts the same.
- To make a vegan version- use coconut oil instead of ghee. Or use vegan ghee.
Tried this recipe?Let us know how it was!