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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

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Sweet Coconut Ladoo with Cardamom

Nariyal Ladoo

(48 reviews)
"

These ladoos bring back memories of childhood festivities, where we would eagerly wait for the sweet treats after dinner. Simple yet filled with love, they make any occasion special.

"
Sweet Coconut Ladoo with Cardamom
Prep time:10 mins
Cook time:15 mins
Total time:25 mins

Protein

2g

Carbs

14g

Fat

7g

Calories

115 kcal

Servings:
20
VegetarianGluten Free

Ingredients

sweetened condensed milk1 can
(14 oz)
desiccated coconut2.50 cups
(plus extra for rolling)
ghee1 tbsp
(or unsalted butter)
almond sliversfor garnish
(optional)

Spices

cardamom powder1 tsp

Directions

Prepare the Mixture

  1. In a non-stick pan, heat ghee over medium heat.
  2. Add desiccated coconut and sauté for 2–3 minutes until it releases a nutty aroma.
  3. Pour in the sweetened condensed milk while stirring continuously to combine thoroughly.
  4. Add cardamom powder and keep stirring until the mixture thickens and starts to leave the sides of the pan, about 6–8 minutes.
Chef's tip: Continue stirring to prevent the mixture from sticking to the pan.

Shape the Ladoos

  1. Turn off the heat and let the mixture cool slightly until it’s comfortable to handle.
  2. Grease your palms with a little ghee, take a small portion of the mixture, and roll it into a smooth ball.
  3. Roll the ladoo in extra desiccated coconut to coat evenly.
  4. Place a sliver of almond on top for garnish, if desired.
Chef's tip: If the mixture is too dry to form smooth balls, add a splash of milk to adjust the consistency.

Serve or Store

  1. Let the ladoos cool completely and firm up.
  2. Serve immediately or store in an airtight container for up to a week.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.