Carrot & Coconut Laddoo
Recipe source: yummyoyummy
2 large carrots grated
1 cup desiccated coconut
½ – ¾ tin condensed milk
¾ tsp cardamom powder
2 tbsp butter or ghee
¼ cup desiccated coconut for rolling (optional)
Heat ghee in a non-stick or heavy bottom pan and add carrots.
Saute on medium flame for approx. 10 mins till raw smell goes.
Add coconut and mix well. Stir for few mins.
Add condensed milk and mix well.
Keep stirring for few mins till the whole mixture almost dries up and becomes one mass.
Sprinkle cardamom powder and mix well.
Take off fire and cool a bit.
Make laddoos and roll in coconut.
Cool completely and serve.
Recipe source: Indianhealthyrecipes
1 cup almonds
1 cup grated coconut (dry or fresh)
¾ cup sugar or jaggery (if using sugar, use powdered sugar)
5-6 green cardamom
Dry roast almonds for approx. 10 mins and keep aside to cool.
If using fresh coconut, dry roast till it dries up without changing colour.
Grind almonds, coconut and cardamom to fine bits in a blender or food processor bowl.
Add jaggery or sugar powder and grind again.
Take some mixture and try to make laddoos. If the shape stays, continue to make laddoos with the rest of mixture, otherwise grind few more times and try again.
Store leftover in an airtight container.
Whenever you bake something and once the oven is switched off, put almonds or other nuts or oats in a baking tray and leave it in the hot oven. Easy way to toast nuts.
Aval Laddoo (Poha/Flattened Rice Sweet)
1 ¼ cups Aval
½ cup jaggery powder
3 green cardamoms
Few cashewnuts and raisins (optional)
2 tbsp Melted ghee or butter (I didn’t use)
Dry roast aval in a pan till it is very hot to touch. Make sure not to brown it.
Cool and grind to fine powder along with the cardamoms.
Powder jaggery. The colour of the laddoo will depend on the colour of the jaggery.
If using cashewnuts and raisins –heat a tsp of ghee and roast the nuts and raisins for a minute.
Mix aval, jaggery, nuts and raisins in a bowl. Try to form laddoos. If the mixture doesn’t hold, sprinkle little warm ghee and try again.
I used 1 tbsp warm milk instead of ghee. In this case, the laddoos have to be eaten the day it is made. It becomes kind of ‘spongy’ the next day, though tasty.