Learn how to make carrot and coconut ladoos. Perfect for entertaining during the festival or holiday season. These melt in your mouth Indian sweets can stay good in the fridge for upto 2 weeks. They can be enjoyed warm, cold or room temp so get in the kitchen and try this recipe for this Diwali.
Wishing all our friends and viewers a very happy and prosperous Diwali.
Ingredients:
3 cups of carrots
300 ml of condensed milk
2/3 cup shredded unsweetened coconut
1/2 tsp cardamom powder
2 tbsp of ghee/butter
Method:
1. In a pan, add ghee or butter. Once hot add shredded carrots.
2. Thoroughly coat them with butter and roast for 7-8 mins (or until the raw flavor of carrots is out, they’lll start emitting nice aroma).
3. Add cardamom powder and coconut flakes. Roast for another 5 mins. We used dry unsweetened shredded coconut. Fresh coconut can also be used but it will just take longer to cook.
4. Add condensed milk. Bring to boil and then simmer until mixture starts thickening up and leaving sides of the pan. Turn off the heat. Let mixture cool down and transfer to a plate. Place it in the fridge for 4 hrs.
5. Roll out ladoos and serve at room temp.