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Coconut laddoo with palm jaggery

Coconut ladoo with palm jaggery

Coconut laddoo recipe with freshly grated coconut and palm jaggery.
Course Dessert
Cuisine Indian
Keyword Coconut
Cook Time 30 minutes
Servings 12 ladoos
Author Sravanthi


  • 2 cups tightly packed fresh grated coconut
  • ½ cup palm jaggery
  • 2 tablespoon water
  • ¼ teaspoon cardamom powder
  • 1 teaspoon cacao powder (optional)


  • Heat the pan. Add palm jaggery and water to the pan. Jaggery will melt slowly, stir the mixture often so that it will not be burnt.
  • Let the mixture boil on high flame for around 7 - 8 minutes. Jaggery syrup should be thick by now.
  • Add grated fresh coconut and mix it thoroughly.
  • Coconut will start releasing its water. Stir it in regular intervals till it starts leaving the side. For me, it took around 18 min on medium flame. Final coconut mixture should be a little dry so that ladoos can be formed. Add cardamom powder before switching off the stove.
  • Keep the cooked mixture aside for sometime. Take the lukewarm mixture and form ladoos with it. Approximately the given quantity yields 12 medium sized ladoos.


You can add 1 teaspoon of cacao powder to make chocolate flavor ladoos.