Pumpkin Coconut Ladoo Recipe
Total Time: 15 minutes
Cuisine: Indian
Ingredients:
- parangikai pumpkin
- nutmeg powder
- coconut
- ghee
- cardamom powder (elaichi)
- cane sugar
Instructions:
- To begin making Pumpkin Coconut Ladoo Recipe, grate the pumpkin and keep all the ingredients ready
- In a non-stick kadai, dry roast the desiccated coconut on medium heat until it becomes aromatic and keep aside
- Add the yellow pumpkin to the same pan and cook until it becomes mushy, with stirring as required
- Mash the pumpkin with the back of the ladle once it is mushy
- Save about 2 tablespoons of the roasted dessicated coconut for the coating later, and add the rest into the pan, mix well with wooden spoon
- Add the cane sugar and mix well till evenly mixed
- Add the ghee, nutmeg and cardamom powder and mix until the mixture comes together without sticking the pan
- Then switch off the heat and wait for the mixture to cool
- Take the remaining desiccated coconut powder in a bowl
- Once the mixture is cooled a bit and can be handled with bare hands, make small lemon sized balls of the mixture, coat it with the desiccated coconut and store it in an airtight container
- Serve the Pumpkin Coconut Ladoo Recipe as a snack, or as an after workout snack, along with a glass of Turmeric Milk Recipe