Festive season is incomplete without indian mithai (sweets) and coconut desserts such as coconut burfi and ladoo are very popular at this time. These dessicated coconut ladoo with a blend of crunchy nuts, chewy raisins, and the earthy sweetness of jaggery are irresistibly satisfying.
About Coconut Ladoo With Jaggery
Indian ladoo, also known as laddu is a popular sweet in the subcontinent. These round shaped indian sweets hold immense cultural significance and are made from variety of ingredients such as flours (besan ladoo), lentils, vegetables(carrot ladoo) and, fruits (mango ladoo). Coconut ladoo or nariyal ke laddu has many recipe variations across indian homes. Different versions are cherished for their simplicity and the way they highlight the natural flavors of coconut. The main ingredients are dessicated coconut and a sweetener (either condensed milk, sugar or jaggery). My recipe combines dessicated coconut with jaggery and the result is a sweet that is both chewy and slightly crunchy, with the earthly sweetness of jaggery beautifully complementing the coconut’s subtle flavor. The jaggery adds a distinct, rich sweetness that is more complex than regular sugar. This recipe is faintly based on how I learnt to make traditional Bengali Narkel Naru, where desiccated coconut and nolen gur are cooked together into a fudge-like consistency before being shaped into balls. However, my version has plenty of nuts, making these treats even more delicious and packed with texture.
Ingredients
Dessicated Coconut
There are many kinds of coconut avaiable in stores as well as online these days and here are my notes on which one you need to make this recipe.
Jaggery
Instructions
Toast the Nuts & Coconut
Place a heavy-bottomed pan or kadai (10 inches or larger, nonstick is ideal) on the stove over low heat. Add 1 tablespoon of melted ghee to the pan. Next, add all the chopped raw nuts—almonds, cashews, pistachios, and walnuts—along with the pumpkin seeds and raisins. If you’re using raw peanuts, add them at this stage as well.
Continuously stir the mixture with a rubber spatula while roasting the nuts over low heat until they become toasty and release a pleasant aroma, which should take about 1-2 minutes. Transfer the toasted nuts to a plate and set them aside. Without washing the pan, add another tablespoon of ghee. Add the desiccated coconut and toast it over very low heat, stirring regularly for 4-5 minutes. Be careful not to let the coconut brown, though a few golden specks here and there are fine.
Add The Jaggery
Once coconut is toasted, add the chopped jaggery to the pan. Mix with the coconut and in about 2 minutes you will see that the jaggery starts softening and melting. It’s important to note that since we’re using dried desiccated coconut in this recipe, we need to add some water to help bring the ladoo mixture together. If you’re using fresh desiccated coconut, there’s no need to add water. Keep flame low at all times.
Also keep in mind that the moisture content of jaggery can vary from brand to brand. Depending on how moist the coconut mixture looks once the jaggery starts to melt, you may need to add 4 to 6 tablespoons of water gradually. Add the water one tablespoon at a time, allowing it to fully incorporate before adding more. This will ensure the right consistency for shaping the ladoos. As the coconut softens, you’ll notice it starting to come together. At this point, add all the toasted nuts, raisins, and pumpkin seeds, along with the roasted peanuts (I prefer using ready-to-eat unsalted peanuts). Sprinkle in the green cardamom powder for a fragrant touch.
Next, add 1-2 tablespoons of ghee, or as needed, and mix everything thoroughly. Be careful not to make the mixture too wet, as this will cause your ladoos to be sticky. The mixture should be soft yet manageable, holding together without being overly moist.
Shape the nariyal laddu
Once the coconut ladoo mixture has reached the right consistency—soft but not wet—turn off the heat and let it cool slightly, just enough to handle comfortably. Grease your palms if needed with a little ghee to prevent the mixture from sticking. Take a small portion of the mixture (about a heaping tablespoon or as per your preference) and roll it between your palms to form round balls. Continue shaping the ladoos until all of the mixture is used up. If the mixture starts to dry out while you’re shaping, you can add a little more ghee or a few drops of water to help bind it. Place the ladoos on a plate or a tray and allow them to cool completely. This will help them firm up. Once cooled, store your delicious coconut ladoo in an airtight container. They stay fresh for up to a week at room temperature, or you can refrigerate them for longer shelf life.
Recipe Tips
Chop the nuts into fine pieces else you will have difficulty shaping the ladoos. You can adjust the quantity of different kinds of nuts depending on your liking but keep the overall quanity same. Feel free to experiment by adding other ingredients like dried cranberries, bluberries, sunflower seeds, chopped dates, or even a bit of chocolate chips for a twist on the traditional recipe. Make sure to keep the overall quantity of nuts the same. To make a vegan version- use coconut oil instead of ghee. Or use vegan ghee.
