Recipe Cooked, Photographed and Written by Praveena
PrepTime:10 mins CookTime:20 mins Cuisine:Indian
Basically, I have a habit of including coconut in any recipe, it can be a curry, chutney, dessert etc. Being a South Indian, where coconut trees grow in abundance, we are habituated of including fresh / dry coconut in most of the recipes.
Few months back, I have already shared the recipe of Carrot-Coconut Halwa / Carrot-Kobbari Halwa. Halwa has to be served in a small cup/container. For, individual serving purpose laddoo would be a better option. Look at the detailed recipe below.
You can make this dessert Vegan by replacing ghee with coconut oil or vegan butter and sugar with jaggery / raw sugar (just like me).
Before starting to cook, don’t forget to see the Tips mentioned at the end.
My dessert collection here⇒ Desserts / Mithayi
- Grated Carrot – 1 cup
- Fresh Grated Coconut – 1 cup
- Sugar / Jaggery – ½ cup
- Raisins / Kishmish – 10
- Cashew nuts – 10
- Cardamom pods – 4
- Ghee / Butter – [5 tablespoons + 1 teaspoon]
- Ghee / Butter
Step wise pics Procedure:
- Firstly, get the carrots and coconut grated, as shown in pics below.
- Powder the sugar and cardamom pods together in a blender/spice jar. Put aside.
- Put a thick bottomed pan / vessel on stove under medium flame.
- Add one teaspoon of ghee / butter and add all the dry fruits & nuts.
- Fry them until they turn light brown in colour.
- Take them aside into a separate plate.
- In the same pan add one tablespoon of ghee, the grated carrot and fry them until they reduce in quantity.
- Remove the fried carrot from the vessel/pan and put aside.
- In the same pan add one more tablespoon of ghee and the grated coconut.
- Fry them until the raw smell of coconut is gone and they change the colour.
- In the same vessel/pan transfer all the fried carrot that we kept aside.
- Add the powdered sugar and cardamom mix.
- Thoroughly mix up everything, add the remaining ghee, dry fruits & nuts.
- Continue mixing until the content leaves the sides of the vessel/pan.
- Switch the flame off and let the it come to lukewarm stage.
- Grease your palms with ghee/butter and shape the laddoos into round balls.
- Arrange the laddoos in a tray and put it in the refrigerator, up to 30 mins for the laddoos to harden.
- Or you can put the tray in the freezer for 10-15 mins. Done!!
- Whatever might be the size of your cup, the ratio of the ingredients would be the same.
- You cannot eliminate adding the ghee to the recipe. Be generous.
- If you are a vegan you can use a non-dairy (plant based) butter or you can use coconut oil.
- Be careful while you sautee the grated carrot and coconut, such that it doesn’t burn.
- And date syrup or maple syrup or jaggery instead of processed sugar. I used unrefined raw sugar in this recipe.
- This dessert stays good at room temperature for 4-5 days but stays good upto 12-15 days when refrigerated/freezed.
- The taste of this dessert is ofcourse sweet and nutty.
- The texture is very soft, but chewy and gooey.
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