Monday, 24 September 2012

Coconut Balls (Nariyal Ladoo)

Relish the unique taste of sweet coconut balls cooked in full cream milk.
(An easy recipe, can be made any time, got from my friend Priyanka)

Makes 12 - 15 balls


100 gm Desiccated coconut
500 ml full cream milk
1 cup sugar (or to taste)
A pinch saffron soaked in 2 tbsp warm milk (optional)


  • Take a non-stick pan and soak coconut in 500 ml milk for half an hour.
  • Now place pan on medium flame, stir in between and cook for 15 min. 
  • Add soaked saffron with milk, stir and cook for another 5 min. (if adding saffron)
  • Now add sugar and cook till all liquid dries up completely. 
  • Remove from flame and cool for 10 min.
  • Make small balls and serve at room temp. 
  • Store the coconut balls ( ladoos) in fridge in an air tight container for 3-4 days. 

  • Always stir in between to avoid browning.
  • Make sure no liquid content left otherwise you will not form balls.
  • For better result, after making balls keep in fridge for an hour so they will set well.