Hi, I am Jane. Today, we’re going to prepare pumpkin coconut ladoo recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Pumpkin coconut ladoo Recipe
Pumpkin coconut ladoo is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Pumpkin coconut ladoo is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have pumpkin coconut ladoo using 8 ingredients and 17 steps. Here is how you can achieve that.
The ingredients needed to make Pumpkin coconut ladoo:
- Take 1 cup grated red pumpkin
- Take 1/2 cup besan or gram flour
- Get 1 cup sugar
- Make ready 2 - cups scrapped fresh coconut
- Take 1/2 cup ghee
- Make ready 1 cup milk
- Take 1/2 teaspoon cardamom powder
- Make ready 2 tablespoon desiccated coconut
Steps to make Pumpkin coconut ladoo:
- Place the grated pumpkin in a non stick pan and saute in medium heat until raw smell of pumpkin removes.
- Transfer in a dish. It will take approx 5-6 minutes.
- In the same pan also saute scrapped coconut in medium heat until a nice toasted flavor emits.Be careful not to change the colour of coconut.
- Transfer in the dish. It will take 5-8 minutes.
- Sieve besan or gram flour and also saute in the pan till you get a nice roasted aroma.
- Don’t over roast the besan, stirring in low flame will help to roast nicely and yet colour will not change much. Transfer in a paper.
- Now in a heavy bottomed saucepan combine roasted besan, pumpkin, coconut, sugar and milk.
- Mix well so that no lumps form in the mixture.
- Now place the saucepan over medium low heat and continue to cook by stirring constantly.
- Cook for 7 -8 minutes.
- Add ghee, simmer and continue to cook. The mixture will start changing colour and will be bright.
- Cook till the mixture becomes thick and leaving the sides. It will take more 7-8 minutes.
- At this stage, remove from heat. Continue to stir, otherwise the mixture will get burned.
- Add cardamom powder and mix. Let the mixture cool down so that I can handle properly to make the ladoos.
- Divide the mixture in 16 equal portions and shape each portion into ladoo.
- Roll these ladoos in desiccated coconut or you can simply enjoy them without rolling in coconut.
- I rolled some ladoos in desiccated coconut and some I keep as they are.
So that is going to wrap this up with this exceptional dish pumpkin coconut ladoo recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
