Coconut ( Nariyal ) Jaggery Ladoo

  Nov 12, 2020 |   Jyoti Gupta |
  • 8 serves
  • 00h:10m prep
  • 00h:25m cook

Easy and delicious fresh coconut ladoo with jaggery.

  • 1 1/2 cups - Fresh Grated Coconut
  • 1 cup - Grated Jaggery or Palm Jaggery
  • 1 tbsp. Cashewnut chopped
  • 1 tsp - Ghee
  • 1/2 tsp - Fresh Cardamom powder
Cooking Instructions
  1. In a pan or Kadai dry roast cashewnut 1 minute  keep aside. Add grated coconut, jaggery and cook on slow flame with regular stirring until jaggery melts and coats coconut. Keep cooking in slow flame until the mixture becomes almost dry.
  2. To check if any more moisture left, press coconut-jaggery mixture with the laddle if any moisture left you can see it like in below mixture, cook for another 2-3 minutes but the whole cooking has to be done in slow flame it takes around 10 to 12 mins.
  3. Add cardamom powder and ghee mix well to combine everything well.
  4. Transfer the mixture to a plate or bowl and allow to cool, when the mixture remains slightly warm take gooseberry size mixture, press and roll to shape in to ladoo or round ball, repeat same for rest of mixture.
  5. Store with arranging in a single layer in an airtight container, this ladoos stays good for a week if refrigerated.


  • You can replace jaggery with sugar.
  • Cardamom powder adds good flavor to the ladoos so don't skip it.

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