Prepare to embark on a mouthwatering journey through the vibrant world of Indian desserts with these irresistible Gajar Halwa Ladoos! Imagine biting into a soft, rich, and aromatic truffle that combines the natural sweetness of carrots, the creamy texture of condensed milk, and the exotic touch of coconut. These aren't just ordinary sweets - they're a celebration of flavor, tradition, and pure culinary magic that will transport your taste buds straight to the heart of India. Whether you're a dessert enthusiast or a curious food lover, these ladoos are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: Indian
Serves: 15 ladoos
Ingredients
- 2 cups grated carrots
- 1 cup coconut (fresh or desiccated)
- 1 cup condensed milk
- 1/2 cup khoya (optional)
- 1/2 tsp cardamom powder
- Chopped nuts for garnish
Instructions
- Begin by gathering all your ingredients: 2 cups of grated carrots, 1 cup of coconut (either fresh or desiccated), 1 cup of condensed milk, 1/2 cup of khoya (optional), 1/2 teaspoon of cardamom powder, and chopped nuts for garnish.
- Heat a heavy-bottomed pan or kadhai over medium heat. Add the grated carrots to the pan and sauté them for about 5-7 minutes until they soften slightly and their raw smell disappears.
- If you are using khoya, crumble it into the pan with the sautéed carrots. Stir well to combine and cook for an additional 5 minutes, allowing the khoya to melt and infuse into the carrots.
- Pour in the condensed milk and mix thoroughly. Continue to cook the mixture on low to medium heat, stirring frequently to prevent it from sticking to the pan. Cook until the mixture thickens and most of the moisture evaporates, which should take about 15-20 minutes.
- Once the mixture has thickened, add the grated coconut and cardamom powder. Mix well and cook for another 5 minutes, allowing the coconut to blend into the mixture.
- Remove the pan from the heat and let the mixture cool down slightly until it is manageable to handle, but still warm.
- Once the mixture is cool enough to touch, grease your palms with a little ghee or oil. Take small portions of the mixture and roll them into smooth balls, forming ladoos. Repeat this process until all the mixture is shaped into ladoos.
- Place the ladoos on a serving plate. Garnish each ladoo with chopped nuts of your choice, pressing them gently into the ladoos to ensure they stick.
- Allow the ladoos to cool completely at room temperature. Once cooled, they can be served immediately or stored in an airtight container in the refrigerator for up to a week.
- Enjoy your delicious Indian Gajar Halwa Ladoo sweet carrot and coconut truffles as a delightful dessert or snack!
Tips
- Choose Fresh Ingredients: Use fresh, sweet carrots and high-quality coconut for the best flavor and texture.
- Patience is Key: Cook the mixture on low to medium heat, stirring frequently to prevent burning and achieve the perfect consistency.
- Moisture Management: The secret to perfect ladoos is cooking until most of the moisture evaporates, creating a thick, moldable mixture.
- Greased Hands Trick: Always grease your hands with a little ghee or oil when rolling ladoos to prevent sticking and create smooth, uniform balls.
- Optional Enhancements: Experiment with adding chopped nuts like almonds or pistachios for extra crunch and flavor.
- Storage Tip: Store ladoos in an airtight container in the refrigerator for up to a week, allowing them to maintain their delightful texture and taste.
- Serving Suggestion: Let the ladoos come to room temperature before serving for the most authentic and delicious experience.
Nutrition Facts
Calories: 99kcal
Carbohydrates: 14g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
