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Coconut Jaggery Ladoo - Easy Sweet Recipes - Desserts with Jaggery

Coconut jaggery ladoo - easy ladoo recipe with coconut and jaggery. This is a very easy recipe and can be made in just 20 minutes. This is the best snack for kids. I have bought this many times in the supermarket but this is the first time I tried it at home. I just experimented with the measurements we use for mothagam pooranam. It turned out so well and the method is very quick too. In terms of the texture, it is a little hard on the outside, but when you eat you can feel the wonderful chewy texture. When choosing the coconut, pick a coconut which is heavy and full. Because it will have more white flesh, which will be perfect for ladoos and burfis, If you are using desiccated coconut, no need to fry them for a long time. Just dry roast it for a few minutes and add the powdered jaggery. I always prefer fresh coconuts as it has a natural flavour and sweetness which tastes good for ladoo. Now let's see how to make these ladoos with a video and step by step pictures. 

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Here is the video link for Coconut jaggery ladoo

Coconut Jaggery Ladoo Recipe Details

  • Prep time : 20 minutes
  • Cook time : 20 minutes
  • Yields : 15 ladoo
  • Category : sweet
  • Author : Muthulakshmi Madhavakrishnan


  • 2 cups fresh grated coconut 
  • 1 cup powdered jaggery 
  • 1 tsp cardamom powder 
  • 2 tsp ghee

Cooking Directions 

Take a heavy bottomed kadai and add 1/2 tsp ghee. Reduce the heat to low and add the fresh grated coconut. 

Stir often and roast the coconut for 7 minutes. 

Add powdered jaggery and mix it very well with the coconut. Now the jaggery will start to melt. Do not increase the heat because the mixture will start to turn brown. Keep on stirring the mixture for a few minutes until the mixture will slightly thicken. 

Add cardamom powder and mix well. Continue to cook for another 2 min. It should reach a soft ball stage. To check, roll a small amount of mixture with your fingers, it should form a ball . As most of the moisture dries off (not completely dry), turn off the heat and transfer to a wide plate. 

Let it cool down for 10 minutes. When the mixture is slightly warm, grease your palm with little ghee and take medium sized portions and roll it and make ladoos. Leave it to cool and set completely for 30 minutes. Store it in an airtight container. You can multiply this recipe to get more ladoos. For this measurement it yields 15 medium sized ladoos.


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