Coconut and fenugreek laddu

Coconut is one of the most common fruits for making laddus. The grated coconut laddus are famous and popular not only among the kids but also the grownups. Rare are the people who do not like it. One of the many ways of adding flavor to the coconut laddus or the nariwal ko laddu is to mix it with fenugreek seeds. Although it may sound quite uncommon, it does result into a tasty and healthy sweet.

Here is the process of making coconut and fenugreek laddu:


2 raw coconuts

250 gm fenugreek

100 gm gudh

Ghee or clarified butter for frying

Dry fruits like cashew, date, almond

2 to 3 pods cardamom

Sugar as required

coconut fenugreek laddu


First of all, grate the coconuts using the coconut grating machine (made of iron and are available at the market around Ason). Then heat a pan and when the pan is heated, put the fenugreek seeds into it. Dry fry the seeds until it changes color and remove it from the heat. Now, ground it into a powder and keep it aside.

Then, in the same pan, heat ghee and when the ghee is heated, add gudh. Remove it after five to ten seconds.

Now take a blender and put cashew, date, almond and cardamom and grind it into rough powder and keep it aside.

Now heat a kadai and add ghee to it. When the ghee is heated, add fenugreek powder to it and stir fry it. Then, add gudh and fry for a couple of minutes. After that, add coconut and sugar and stir fry it until the oil comes out of the coconut and it gives a fragrance. Do not forget to stir it continuously. When the sugar melts and the coconut is cooked, add the ground dry powder to it and mix thoroughly. Now, remove it from the heat and let it cool into a plate. When it is cold enough, make the laddus (circular balls). You can also store it in an airtight container for a week or so (better refrigerate it).