🥥 When Sweetness Comes from the Earth, Not a Box
No refined sugar.
No preservatives.
Just fresh coconut and jaggery — slow-roasted in a pan until they turn into little balls of joy.
Nariyal Ladoo isn’t just a sweet — it’s a memory.
Of grandmothers grating coconut by hand, of festivals celebrated with simplicity, and of hands smelling like ghee and jaggery by the end of it.
🛒 What You’ll Need (Makes 10–12 ladoos):
2 cups fresh grated coconut (or frozen, thawed)
¾ cup jaggery (powdered or grated)
2 tbsp water
½ tsp cardamom powder
1 tsp ghee (for rolling or finishing)
🍲 How to Make It – With Slow Flame and Soft Hands
1. Melt the Jaggery
In a heavy-bottomed pan, add jaggery and water.
Heat on low until it melts and turns slightly thick and syrupy.
2. Add the Coconut
Mix in the grated coconut and stir continuously on low heat.
Let it cook for 6–8 minutes until the mixture comes together and starts leaving the pan.
3. Flavor & Finish
Add cardamom powder. Turn off the flame. Let it cool slightly.
4. Shape the Sweetness
Grease your palms with a little ghee.
Take small portions and roll into ladoos while warm.
5. Serve or Store
Let them set completely. Store in an airtight container for up to 4–5 days.
❤️ Why Nariyal Ladoo Is Sweetness With Soul
No processed sugar
Made in one pan
Satvik, festive, and perfect for vrat too
Because sometimes, fewer ingredients mean more love
The Pinch of Masala 