Coconut Laddus are small bite-sized balls. This is a sweet dish that satisfies your dessert cravings, guilt-free. Coconut is a source of good fat that helps meet the daily nutrient requirement for the body. You may alter the quantity of jaggery based on individual preference but forming a ball may be difficult if the jaggery is not sufficient.



  • 2 cups grated coconut
  • 4 cups jaggery powder/granulated
  • ½ tablespoon ghee (clarified butter) or cold-pressed coconut oil
  • ½ inch cinnamon stick whole
  • 2 cloves whole
  • 2 small cardamom finely ground


Note: Grated coconut & jaggery should be in the ratio 1:2 by weight

  1. Lightly heat ½ tablespoon ghee (clarified butter) or cold-pressed coconut oil in a medium sized pan on medium flame
  2. Add ½ inch cinnamon stick whole and 2 cloves whole, stir for 10 seconds
  3. Add 2 cups grated coconut to the same pan. Mix continuously until the colour of coconut changes to light brown which takes 10-15 mins on medium flame
  4. On the side heat 4 cups jaggery powder/granulated. Allow it to melt. Boil until it forms a sticky syrup-like consistency, which takes about 15 mins on medium flame
  5. After the jaggery has formed a sticky syrup-like consistency and the grated coconut is roasted, add the boiling hot jaggery to the roasted coconut and stir continuously on medium-flame until all the ingredients combine well
  6. When you notice the mixture stops sticking to the pan, add 2 cardamom finely ground and mix; switch off the flame and discard the cinnamon stick and two cloves
  7. While the mixture is hot, you may add roasted nuts (pistachio, cashew, almonds, etc.). Mould the mixture while still hot, into small bite-size balls. Do not allow the mixture to cool as it hardens making it nearly impossible to mould into desired shape

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