Pumpkin Coconut Ladoo Recipe
Pumpkin Coconut Ladoo is a delightful Indian dessert that combines the sweetness of pumpkin with the richness of coconut and spices, creating a deliciously nutritious treat. These ladoos are not only easy to make but also offer a burst of flavor and warmth from the aromatic spices, making them an ideal snack or post-workout bite. With a golden color and comforting texture, they’re perfect for festive occasions or as a wholesome snack. Here’s how to make this mouth-watering dessert.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Grated Kaddu (Pumpkin) | 1-1/2 cups |
| Desiccated Coconut | 1 cup |
| Cane Sugar | 4 tablespoons |
| Nutmeg Powder | 1/8 teaspoon |
| Cardamom Powder (Elaichi) | 1/8 teaspoon |
| Ghee | 1 tablespoon |
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Cuisine: Indian
Course: Dessert
Diet: Vegetarian
Instructions:
-
Prepare the Ingredients:
Begin by grating the pumpkin (Kaddu) and set it aside. Measure out the desiccated coconut, cane sugar, and spices so they’re ready for use. -
Roast the Coconut:
In a non-stick kadai (pan), dry roast the desiccated coconut over medium heat. Stir constantly until it becomes aromatic and slightly golden. Once roasted, remove from the pan and set it aside. Keep about 2 tablespoons of the roasted coconut aside to use as a coating later. -
Cook the Pumpkin:
In the same pan, add the grated pumpkin and cook over medium heat, stirring occasionally. The pumpkin will soften and turn mushy, so continue cooking until it’s completely tender. Use the back of a ladle to mash the pumpkin into a smooth mixture. -
Combine the Ingredients:
Now, add the roasted desiccated coconut (excluding the 2 tablespoons reserved for coating) to the pumpkin. Stir well with a wooden spoon until everything is thoroughly mixed. Then, add the cane sugar and mix again to ensure it is evenly distributed. -
Add the Spices and Ghee:
To enhance the flavor, add the ghee, nutmeg powder, and cardamom powder to the mixture. Continue to mix until the entire mixture comes together, and there’s no sticking to the pan. Once the mixture has thickened and left the sides of the pan, turn off the heat and let it cool down slightly. -
Shape the Ladoos:
Once the mixture is cool enough to handle, take small portions of the mixture and roll them into small balls, about the size of a lemon. Roll each ball in the remaining desiccated coconut to coat it evenly. -
Store and Serve:
Place the finished ladoos in an airtight container and store them in a cool place. These ladoos can be enjoyed as a snack or even as a post-workout energy bite. For a wholesome treat, serve them with a glass of Turmeric Milk.
Serving Suggestions:
Pumpkin Coconut Ladoos are perfect for enjoying with a hot cup of chai or as an energy-boosting snack after a workout. Their natural sweetness and the warmth from the spices like cardamom and nutmeg make them an irresistible treat during festive times or anytime you crave something sweet but healthy.
This Pumpkin Coconut Ladoo recipe is simple to make and filled with the natural goodness of pumpkin and coconut. It’s a healthy, vegetarian dessert that can be made in just 15 minutes, making it the perfect choice for a quick treat. The addition of ghee and spices adds a traditional Indian touch, while the texture and flavor offer something truly special. Enjoy these ladoos fresh or store them for later, and relish the sweetness of this delicious dessert!
