They are visually appetizing, make a great festive treat, and are also wonderful for gifting during the festive season. There is no condensed milk used in this laddu recipe. It is a sphere-shaped sweet that is a very popular dessert in India. It’s distributed on auspicious occasions like the birth of a baby, weddings, festivals, as prasadam, etc. While the origin of this delicious dessert is unknown, rumor has it that it is a very old dish - one that was used in ancient times, not as a sweet, but more as a medicine by ancient doctors. Nobody knows exactly when the transition from medicine to dessert occurred, but I’m so glad it happened! Coconut ladoo also known as Nariyal Ladoo in Hindi/Marathi or Thengai Laddu in Tamil, is my favorite ladoo. They are usually white in color. These delicious fudgy balls of coconut are similar to Coconut Macaroons and taste like little bites of heaven. The main ingredients are coconut, milk, and sugar. Some add condensed milk instead of milk and sugar. This laddu is an instant dessert recipe that all love. You will find many variations to this laddu recipe because it’s prepared in nearly every home and each home has its own way of making it. I have the non-dairy version called Rose coconut ladoo on the blog and that recipe calls for condensed milk. So this time, I wanted to make a vegan ladoo version. The hustle and bustle in the house during these festive times was really awesome. There used to be a constant aroma of yummy sweets and treats being prepared. We would look forward to enjoying all these treats. Of the many dishes my mother would make, Gulab Jamun, Carrot Halwa, and Coconut Ladoos were my personal favorite. In fact, Carrot Halwa Ice Cream, Carrot Halwa Baklava, and Gulab Jamun Kulfi recipes are my modern take on her traditional recipes.
This coconut ladoo is veganSimple and easy to makeIt’s made without condensed milkCan be made in 15 minutesThey can easily be made ahead of timeVery delicious to taste
Or you can also use dry unsweetened coconut shreds, flakes, coconut powder, or even desiccated coconut (fine variety). If using sweetened coconut flakes, then reduce the sugar quantity. I have used sweetened coconut flakes in this Indian sweets recipe. Milk - Since this is a vegan recipe, I have used coconut milk. If using canned coconut milk, thin it down. If using it from the carton, then it’s perfect. Also, use full-fat coconut milk. Sugar - I have used regular white sugar in this recipe because that’s how my mom would make it. You can use any other sugar or even jaggery to make it. However, if you use brown sugar or jaggery, the color of coconut/nariyal ladoos will be brown and not white. Other ingredients - almond flour (helps to bind), mixed chopped nuts like almonds, cashews, pistachios, and cardamom powder are needed. Since most Indian desserts are made of ghee, we will need vegan ghee for this recipe. But you can also use coconut oil instead.
Place these vegan ladoos on a plate and serve immediately or store them in an airtight container and put it in the fridge. These Nariyal Ladoos can be served as desserts or snacks. Make this Indian sweets recipe for neividhyam or prasadam at any religious event. It’s also perfect for festivals, parties, get-togethers, potlucks, and/or brunches! This Indian sweets recipe is so simple that you will want to keep making it again and again. The best part is that you do not require condensed milk for this recipe! With just a few basic ingredients, you can create this extremely delicious and mouth-watering Indian sweets recipe. Make these vegan ladoos today! If you have leftover coconut pulp from making coconut milk, you can use that to make vegan coconut ladoos and avoid any wastage. Always remember to use the same measuring cup to measure all the ingredients to ensure a failproof recipe. Like this recipe? Please show your love by leaving a 5-star 🌟🌟🌟🌟🌟rating below! You can also follow me on Facebook, Twitter, Instagram, and Pinterest to see more delicious vegetarian and vegan recipes and what I’m getting up to.
