Wednesday, 30 March 2016

Carrot coconut laddus

Carrot coconut laddus - Tanushree Aich Ingredients
(Makes around 12– 15 medium sized laddus)
Carrot – 2 large, finely grated (Makes around 2 cups) 
Ghee – 2 tbsp 
Desiccated coconut – 1 cup 
Condensed milk – 1/2 – 3/4 tin, adjust according to your taste 
Milk powder 1/4th cup
Cardamom powder – 1/2 tsp 
Cashews, pistachios, almonds – 3 tbsp, 
chopped Desiccated coconut –1/4 cup, to roll the laddus 

1. Heat 2 tbsp ghee at medium heat. Fry cashews & almonds until golden and set aside. 
2. Next add grated carrots and saute for 10 – 12 minutes till soft and raw smell leaves. Add desiccated coconut and cook for a few minutes. 
3.Next add condensed milk and mix well. Cook for 5 – 6 minutes until the condensed milk is all absorbed. 
4. Next add in the milk powder, mix well, cook till mixtures turns dry & all the moisture is absorbed 
5.Lastly add cardamom powder and mix well. Switch off. Add fried nuts & pistachios. Mix well. 
6. Cool the mixture slightly. Grease your palms, shape into balls and roll in desiccated coconut. Enjoy! Using dessicated coconut increases the shelf life of the laddus, these still need to be refrigerated. U can use fresh coconut too, but may need to cook more since fresh coconut has higher moisture content.

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