Coconut Ladoo Microwave Stovetop Recipe Spice Cravings

Growing up, we always had an assortment of Indian sweets around festivities, especially during Diwali. My mom would make some mithai (Indian sweets) at home and we would buy some from a local sweet shop. Coconut Ladoo, also known as Nariyal Ladoo, has been my favorite since childhood.

Years ago while glancing through my mother-in-law’s recipe book, I found this quick recipe for coconut ladoo using a handful of easily available ingredients. She used to make this dessert when unexpected guests showed up for dinner 🙂
It has since become a must-have Diwali sweet in my home. Sharing that simple recipe with you all today. Let’s get started!

What is Coconut Ladoo?

Coconut Ladoo or Nariyal Ladoo is a traditional Indian fudge-like sweet that is made with dried coconut flakes, condensed or dried milk, and sugar (or jaggery). Ladoo, or Laddu, refers to the spherical shape of this dessert. The texture of coconut ladoo is exactly like fudge- it’s soft, chewy, and melts in your mouth!

Why We Love This Recipe

Quick and easy ladoo made two ways in one pan! Suit your convenience and make it in the microwave or stovetop. Dessert is ready in 10-15 minutes from start to finish, making it doable for weeknight festivities. This sweet treat is finger-food friendly, you can just pick one and pop-in-your-mouth, no extra utensils needed. (perfect for parties) It’s completely Vegetarian and Gluten-Free, with easy swaps for making it Vegan & dairy-free! It is a portable and make-ahead dessert recipe that works great for potlucks and parties.

Ingredients - Notes & Substitutions

This delectable laddoo is made with pantry ingredients and can be done in no time. Here’s what you need:

Coconut: Finely shredded, unsweetened desiccated coconut is the best choice for this recipe to get the traditional shape and texture. You can find it in the baking aisle of most supermarkets, Indian stores, or online. Sweetened Condensed Milk: This adds a classic fudgy texture to the laddus. Look for it in the baking aisle of most supermarkets. After using the amount required for this recipe, transfer the remainder to an airtight container and place it in the fridge. Or, use it up in no-churn Kulfi ice cream. Milk: Although optional, it helps the ladoo stay soft for longer. Use 2% or whole milk. Ground Cardamom: Adds an aromatic finish to these ladoos. For best flavor, remove seeds from 2-3 green cardamom pods and grind them using a spice grinder or mortar & pestle. For alternative flavorings, you can use a few drops of rose water. Gel Food Coloring: The blush pink color brings me back to my childhood, so occasionally I like to add 2 drops of pink gel food coloring. Go for the brand of your choice. The food coloring is optional but adds a festive flair, and most importantly, kids love it!

How To Make Coconut Ladoo with Fresh Coconut: This recipe can also be made with fresh finely shredded coconut. Since fresh coconut contains more moisture, the cooking process will take a few extra minutes. Simply skip step 1 and omit the milk in the recipe ad follow the other directions. Scroll to the recipe card for a detailed list of ingredients and quantities. This laddu recipe comes together very easily and quickly in the microwave as well as stovetop, so suit your convenience!

How to Make Coconut Ladoo in Microwave

Here’s how to make coconut ladoo with condensed milk - two ways:

How to Make Coconut Ladoo Recipe on Stovetop

This sweet, also known as Nariyal laddu, can be made on the stovetop in a heavy bottom pan. Simply follow these instructions:

Heat the pan over medium heat. Add desiccated coconut and saute for 30 seconds, stirring continuously. This helps the dried coconut become moist and release its oils and flavor. (pic 1) Add condensed milk, milk (if using) and ghee to the coconut and mix well. Keep stirring every 2 minutes so that the mix doesn’t stick to the bottom and burn. (pic 2) Stir till the liquid starts drying and the mix reaches a soft dough-like consistency. Keep a close eye on your mix starting at the 10-minute mark. It can take between 12-13 minutes, depending on your stove heat level. (pic 3) Turn off the heat and add cardamom powder. Mix well. (pic 4)

Take a tablespoon of the dough in your hands and roll it in a circular motion between your palms to form a soft ball. (pic 5 & 6) Coat the ladoo in the reserved desiccated coconut and enjoy. (pic 7 & 8)

Coconut ladoo Variations

Vegan & Dairy-Free Variation: To make coconut ladoo vegan and dairy-free, substitute the condensed milk for coconut milk condensed milk, use coconut or almond milk instead of milk and use vegetable or coconut oil instead of ghee. Fun Variation for Kids: Making colorful coconut ladoos is a super fun activity for kids and a great way to get them involved in cultural festivities. To make pink coconut ladoo, add 2 drops of Wilton Pink Gel Food color to the dough and mix until it turns into a gorgeous pink color. Dip these in reserved desiccated coconut and enjoy. You can use any food color of choice.

How to Store, Freeze & Make Ahead

Whenever I am hosting friends for an Indian festival, I make this recipe a couple of days ahead. These coconut ladoos will keep well in an airtight container in the fridge for up to one week. To freeze, seal tight, label, date, and store in the freezer for up to 1 month. Thaw overnight in the fridge.

Recipe Tips & Notes

Use fresh coconut, if desired. Look for shredded coconut meat in the refrigerated area of the produce section in major grocery stores. Whether buying it pre-shredded or shredding it at home, be sure to use finely shredded coconut in this recipe. Then, skip Step 1 and omit the milk in the recipe. Use milk for the microwave method. Since the microwave conducts at such a high heat, the addition of milk prevents the fudge mix from drying out. Omit the milk for the stovetop method. Reserve ¼ cup coconut for coating. This final step enhances the look and taste of the ladoos. Add your desired pop of color. I love the traditional blush pink, but use any gel food coloring you love. Make it vegan and dairy-free. Substitute the condensed milk for coconut milk condensed milk, use coconut or almond milk instead of milk and use vegetable or coconut oil instead of ghee. Store in the fridge or freezer. Make the coconut fudge balls up to one week ahead and store in an airtight container in the fridge. Alternatively, freeze for up to 1 month. Thaw overnight in the fridge. Remove from the fridge for 5 minutes before serving. This takes some of the chill off and makes them taste even more coconutty!