Quick and Easy Coconut Laddoo | Nariyal Laddu with Condensed Milk

Quick and Easy Coconut Laddoo | Nariyal Laddu made with Grated Coconut and Condensed Milk
Quick and Easy Coconut Laddoo | Nariyal Laddu

Today I present a recipe for a Quick and Easy Coconut Laddoo (Nariyal Laddu) made with condensed milk.

Diwali, the Festival of Lights, is on with full-force. There are many legends behind Diwali celebrations. For South Indians, Diwali starts on Naraka Chaturdashi, a day which celebrates the slaying of the demon.

Traditionally, the day starts early with an oil bath, donning of new clothes, and bursting crackers. All of this has to happen before sunrise. 🙂 Then starts the multi-day celebration that involves visiting family and friends and having them over. The 4-5 days of Diwali are a whirlwind of activity with family, fun, festivities, fireworks, and of course, food! We make all kinds of sweets and savouries, and share them generously with friends.

Traditional favourites in our home include:

This year we decided to try something different, and chanced upon this quick and easy Nariyal Laddu with Condensed Milk.  It was done in under 30 minutes and was absolutely delicious. What more you avoid the risk of having rock hard coconut laddoos that is inherent with the traditional way of making them with sugar syrup.

You could make this laddoo with either dessicated coconut or fresh coconut. I chose to make it with fresh coconut.

Serving: Makes 12 large lemon-sized Nariyal Laddu | Coconut Laddoo


  1. Sweetened Condensed Milk – 400 gms
  2. Grated Fresh Coconut or Dessicated Coconut – 3 Cups
  3. Ghee – 1/2 tsp


  1. In a heavy-bottomed vessel, mix 2.5 cups of grated coconut with the condensed milk.
  2. On low to medium heat, cook the mix till it starts to dry out and leave the edges.
  3. Stir continuously.
  4. Let the mix cool completely.
  5. Divide the mix into 12 portions.
  6. Grease your palms with some ghee.
  7. Roll each portion into a perfect round shape.
  8. Roll each Nariyal Laddu | Coconut Laddoo in the remaining grated coconut till it is evenly coated.
  9. Enjoy!

Chimmili (Nuvvula Undalu, Sesame and Jaggery Balls, Til aur Gur ke Laddoo)

Chimmili, Sesame and Jaggery Laddoos, Nuvvula Undalu
Chimmili, Sesame and Jaggery Laddoos, Nuvvula Undalu

Now that Deepavali is over, it is time to think of Nagula Chavithi, which falls on the fourth day after Deepavali. This is a day when women in Andhra fast and pray to serpents/snakes. Legend has it that when Lord Shiva swallowed the poison from  the Sagara Manthanam, a few drops spilled over. The Nagula Chavithi, Panchami, and Sashti poojas are performed to alleviate the ill effects of this poison. On this day, we typically eat only milk, fruits, and two naivedyam items called Chimmili and Chalimidi.

Chimmili (also called Nuvvula Undalu) is a simple laddoo made from nuvvulu (sesame/til) and jaggery. It is rich in iron, magnesium, calcium, and phosphorous. I guess this makes it the ideal food for someone on a fast!


  1. Unpolished Nuvvulu/Sesame/Til – 1 Cup
  2. Bellam/Jaggery/Gur – 1/2 Cup
  3. Neyyi/Clarified Butter/Ghee – 1/2 tsp


  1. In a mixer, crush the nuvvulu by giving it a whirl for about 5-10 seconds at low speeds.
  2. Add the grated jaggery and grind for about 1-2 minutes till the nuvvulu and jaggery are well-mixed.
  3. Grease palm with ghee and make lemon-sized laddoos.
  4. Offer Chimmili as naivedyam and eat as prasadam.

Besan Laddoo

Besan Laddoo
Besan Ladoo

It is Dhana Trayodashi/Dhanteras today, the first of Diwali. Today, I made Besan Laddoo, a sweet that I love. I made it great abundance this year and will share it with family, friends and colleagues at work. 🙂

Makes: 12-15 Besan Laddus


  1. Besan/Gram Flour/Senaga Pindi – 2 Cups
  2. Ghee/Clarified Butter/Neyyi – 1/2 Cups
  3. Green Cardamom – 4
  4. Sugar – 1 Cups
  5. Almonds – 12-15


  1. In a wok or kadai, dry roast the besan till it starts to change color to light brown.
  2. Set aside to cool.
  3. Grind sugar and cardamom powder together to a fine powder.
  4. Sieve besan to remove all lumps.
  5. Slice the almonds in half length-wise.
  6. Over low heat, in a heavy bottomed kadai/wok, melt the ghee.
  7. Add the sieved, roasted besan and mix well.
  8. Roast the ghee-besan mix over low heat for 15 minutes.
  9. Take off the heat and let it cool till just warm.
  10. While the ghee-besan mix is still warm, add the powdered sugar and cardamom.
  11. Mix well.
  12. Let this mix rest for 2 to 3 hours. It will harden a bit.
  13. With a heavy spatula, mix well.
  14. Take about a spoonful of the besan mix and mould it into a round ball.
  15. Press in half an almond onto each laddoo.
  16. Let the besan laddoos rest for about 2-3 hours.
  17. Share the besan laddoos with family and friends. Eat to your heart’s content. 🙂


  • Roast the besan patiently. Getting this step right is key to a good laddoo.
  • Resist the tempatation to add more besan or ghee, if the mix looks too hard or too thin. The ghee will solidy and bind the mix when it cools.
  • You have to make each laddoo quickly, within 30-60 seconds. You will notice that each besan laddoo quickly becomes shiny as you are moulding it by hand. This is because the heat of your palm start to melt the ghee. If you “over mould”, the laddoo mix will become soft and not hold shape.
  • You can use a mix of dry fruits such as kishmish (raisins), pista, and kaju to decorate the laddoo.