Pumpkin coconut ladoo. Pumpkin Halwa & Coconut Ladoo Recipe Recipe Ingredient Pumpkin seed Pumpkin flesh Ghee Powdered cardamon sugar condenced milk Milk Vanila essence. Coconut ladoo recipe or nariyal ladoo , a popular Indian festive delight made with milk, sugar and coconut. Learn to make easy coconut ladoo recipe.

Coconut ladoo recipe - These are made with desiccated coconut, mawa (milk solids) and powdered sugar Coconut Ladoo Recipe with khoya. Pumpkin Coconut Custard is pure comfort food, Asian style. Soft, moist pumpkin filled with creamy coconut custard, baked into sweet dessert deliciousness. You can cook Pumpkin coconut ladoo using 8 ingredients and 17 steps. Here is how you achieve it.

Ingredients of Pumpkin coconut ladoo

It's 1 cup of grated red pumpkin.
It's 1/2 cup of besan or gram flour.
It's 1 cup of sugar.
You need 2 of - cups scrapped fresh coconut.
It's 1/2 cup of ghee.
It's 1 cup of milk.
It's 1/2 teaspoon of cardamom powder.
It's 2 tablespoon of desiccated coconut.

Coconut laddoo is a very simple and easy recipe to make. These are made with few ingredients. Coconut ladoos are a rich, sweet dessert-snack. Download Easy Pumpkin Recipes: There's More to Pumpkin than Pumpkin Pie!

Pumpkin coconut ladoo step by step

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..

This pumpkin coconut curry has a bit of a kick (use less chilli if you don't like hot food) which is nicely soothed by the cooling coconut sauce. It's delicious with dry roasted cashews and fresh coriander. Grated coconut and keep it ready. You can use desiccated coconut also. Heat a tsp of ghee and fry the grated coconut slightly.