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Nuts and Coconut Jaggery Ladoo Recipe

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4.3 from 181 reviews

Nuts and Coconut Jaggery Ladoo is a traditional Indian sweet made from fresh coconut, assorted nuts, and jaggery, flavored with aromatic cardamom and enriched with ghee. These nutritious and flavorful ladoos are perfect for festive celebrations or as a wholesome snack, balancing natural sweetness with the crunch and richness of nuts.

  • Total Time: 25 minutes
  • Yield: 9-10 ladoos

Ingredients

Base Ingredients

  • 1 ½ cups fresh ground coconut (brown parts removed)
  • 1 cup powdered jaggery
  • 2 teaspoons ghee (clarified butter)
  • 4 cardamom pods, powdered
  • ¼ cup water

Nuts

  • ¼ cup almonds, finely chopped
  • ¼ cup cashew, finely chopped
  • 2 tablespoon crushed pistachio (optional, for coating)

Instructions

  1. Prepare Coconut: Cut the fresh coconut into pieces, remove all the brown parts, then grind it finely to get fresh ground coconut powder.
  2. Chop Nuts: Finely chop the almonds and cashews using a knife to ensure they mix well into the ladoo mixture.
  3. Saute Coconut: Heat one teaspoon of oil in a pan over medium flame, add the ground coconut and sauté for about one minute, taking care not to overcook.
  4. Add Jaggery and Nuts: Stir in the powdered jaggery along with the finely chopped almonds and cashew nuts, mixing everything thoroughly.
  5. Cook Mixture: Pour in ⅓ cup of water and cook the mixture over low flame for 7 to 9 minutes until it becomes moist but slightly thickened. Stir occasionally to avoid sticking.
  6. Add Ghee: Stir in one teaspoon of ghee, which adds richness and helps bind the mixture. Test the mixture by taking a small portion and forming a ladoo to check consistency.
  7. Add Cardamom Powder: Mix in the powdered cardamom pods to infuse the sweet with its characteristic aroma and flavor. Allow the mixture to rest for 5 minutes to settle.
  8. Shape Ladoos: Once cooled slightly, shape the mixture into 9-10 round ladoos by rolling portions in your palms.
  9. Optional Coating: If desired, roll the shaped ladoos in crushed pistachios to add a decorative and flavorful coating.

Notes

  • Ensure not to sauté the coconut for too long to retain its natural flavor and moisture.
  • Adjust jaggery quantity based on your preferred sweetness level.
  • If fresh coconut is unavailable, desiccated coconut can be used but might alter the texture slightly.
  • For a richer flavor, you can lightly toast the nuts before chopping.
  • Store ladoos in an airtight container at room temperature for up to 3 days.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert/Snack
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/nuts-and-coconut-jaggery-ladoo-recipe/