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Carrot-Coconut Laddoo / Sweet Treats

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Recipe Cooked, Photographed and Written by Praveena

Prep Time:10 mins   Cooking Time: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 which I mentioned at the end.

My dessert collection here⇒ Desserts / Mithayi

Related Posts⇒

  1. Tomato-Carrot Soup  
  2. Kobbari Annam / Coconut Rice 
  3. Instant Coconut Chutney / Kobbari Pachchadi

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Ingredients:

  • 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]

Special Ingredients:

  • Ghee / Butter

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.38884336920_11f7924dd8_o
  • 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 coconuti 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 remaning 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, upto 30 mins for the laddoos to harden. 
  • Or you can put the tray in the freezer for 10-15 mins. Done!!41181981692_fd5751f864_o

Tips:

  • 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.

Result:

  • The taste of this dessert is ofcourse sweet and nutty.
  • The texture is very soft, but chewy and gooey.carrot coconut ladoo sweet

You can Pin it here for later use, Pinterest link :

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You can explore my other recipes by clicking the Recipe Category

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