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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Clean and break fresh coconuts, then cut them into small pieces.
Transfer the pieces to a mixer grinder. Pulse and grind them coarsely so they resemble fine coconut shreds rather than a paste.
Measure your freshly ground coconut using a bowl; you should get about 2 cups of grated coconut.
Grate or finely chop jaggery.
Place a pan on the stove over medium flame, and add grated coconut along with grated jaggery. Mix them well together.
Cover the pan with a lid and let it cook on low flame for about 2 minutes.
Open the lid, give it a quick stir, cover it again, and let it cook on low flame for another 5 minutes to help the jaggery melt quickly.
Once the jaggery has completely melted into the coconut, remove the lid and continue cooking on low flame for about 10 minutes, stirring frequently so it doesn't burn.
When the mixture thickens up nicely, stir in ghee (optional) and cardamom powder. Mix everything thoroughly.
Test for readiness: Take a small portion of the warm mixture and try to roll it into a ball. If it holds its shape easily as a laddu, turn off the flame. If it feels too wet or falls apart, cook for a few more minutes.
Transfer the mixture onto a plate and spread it out slightly so it cools down to a warm, manageable temperature.
Grease your hands lightly with water or a bit of ghee, take small portions of the warm mixture, and roll them gently into round laddus.
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If your mixture ever feels too dry or starts crumbling while shaping, just pop it back into the pan with 2 to 3 tablespoons of water, cook on low for 5 minutes, let it cool slightly, and resume rolling.
Can I use desiccated coconut instead of fresh coconut?
Yes, but the texture and flavor might differ slightly. Fresh coconut gives a juicier and more authentic taste.
What type of jaggery should I use?
Mud jaggery block is recommended for the best flavor and texture.
Is ghee necessary in this recipe?
Ghee is optional and adds richness, but the laddus can be made without it.
How do I store the laddus?
Store them in an airtight container at room temperature for up to a week.
Can I add nuts to the laddus?
Yes, you can add chopped nuts like cashews or almonds for extra crunch.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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