Coconut Ladoo Recipe with A2 Ghee (Nariyal Ladoo)
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By the Faimly Farm Team · Prep 10 min · Cook 20 min · Makes about 15 · A pan-Indian favourite
Coconut Ladoo (nariyal ladoo) is a quick, beloved Indian sweet — desiccated coconut cooked with milk or condensed milk and a spoon of pure ghee, then rolled into soft, fragrant balls. Made for festivals, pujas, and sudden sweet cravings, it is one of the easiest ghee sweets to master. Here is how.
Ingredients
- 2 cups desiccated coconut (plus extra for rolling)
- 1 cup condensed milk (or 1 cup milk + 1/2 cup sugar)
- 2 tbsp A2 ghee
- 1/4 tsp cardamom powder
- 2 tbsp chopped nuts (optional)
Method
1. Toast in ghee: warm the A2 ghee in a pan and lightly toast the desiccated coconut for a minute or two until fragrant (do not brown it).
2. Add the milk: add the condensed milk (or milk and sugar) and cook on low, stirring, until the mixture thickens and comes together into a soft, non-sticky mass.
3. Flavour: add cardamom and chopped nuts; mix well.
4. Cool slightly: let the mixture cool until just warm enough to handle.
5. Shape: grease your palms with a little ghee and roll the mixture into small ladoos, then roll in extra coconut.
6. Set: let them firm up before serving.
Why Ghee Helps Here
Toasting the coconut in pure ghee builds aroma and adds a gentle richness, and a little ghee on your palms makes the ladoos easy to shape. It is a small amount of ghee doing a lot of flavour work.
The Faimly Farm Tip
Toast the coconut in pure A2 ghee for the best aroma. Ours is made from indigenous-cow milk by the traditional bilona method, in small lab-tested batches under our FSSAI licence. Explore our A2 Bilona Cow Ghee or the full A2 Ghee collection.
Frequently Asked Questions
What is coconut ladoo?
Coconut ladoo (nariyal ladoo) is a simple Indian sweet of desiccated coconut cooked with milk or condensed milk and ghee, rolled into balls.
Why toast the coconut in ghee?
Toasting in pure ghee builds aroma and adds a gentle richness to the ladoos.
Can I use fresh coconut?
Yes; fresh grated coconut works but needs longer cooking to remove moisture, while desiccated coconut is quicker.
Why are my ladoos not binding?
The mixture likely needs to cook a little longer to thicken, or a touch more condensed milk to bind.
Which ghee is best?
Pure A2 cow ghee, ideally bilona-made, gives the most authentic aroma.
Conclusion
Coconut Ladoo is the friendly, quick ghee sweet every Indian kitchen returns to — fragrant, soft, and ready in under half an hour. Toast the coconut in pure A2 ghee, bind gently, and roll into ladoos for an instant festive treat.
Roll quick coconut ladoos. Explore our A2 Ghee collection, try A2 Bilona Cow Ghee, and see our complete guide to cooking with A2 ghee. New customers can use code FIRST10 for 10% off their first order.
Faimly Farm: indigenous A2 milk, traditional bilona batches, lab-tested purity under our FSSAI licence. Learn more about Faimly Farm or contact us.
