Instant Carrot-Coconut Ladoos (Truffles)

If you are looking for quick delicious dessert recipe, then this is the one for you! Scrumptious carrot coconut ladoos made in less than 30 minutes! These are perfectly portioned, full of flavor and literally melt in your mouth with single bite. I love any desserts with coconut!

Honestly this was an experiment, but carrots and coconut meld beautifully together into lip smacking ladoos. This recipe is fun because you can involve your kids! My son loves being in the kitchen with me and this was perfect recipe! It is fun to teach him how to roll the truffles and add different coatings. Honestly, you can get creative with the toppings! I love all types of nuts, but you can adjust to your liking. At times I just coat them in coconut vs other times I coat them in different mixture of chopped/sliced nuts. As Diwali less than week away, I highly suggest you add this to your list to make for your family during the festival! If you make this for Diwali, I would love to see your creation! Please share your pic along with feedback!

Makes 10-12 Ladoos

Ingredients

1.5 cups grated carrots

¾ cup sweetened condensed milk

½ cup desiccated coconut

1 tsp cardamom powder

1 tbsp ghee or butter

½ cup sliced pistachio, almond, cashews sliced or chopped- for garnishing

1-2 tbsp desiccated coconut– for garnishing

Method

Prep all your ingredients. In a wide medium size pan, melt 1 tbsp ghee or butter. Once hot, add grated carrots and sauté on medium heat until carrots are softened. Keep sautéing until moisture evaporates, this whole process takes approximately 10 minutes. Add cardamom powder, coconut and sweetened condensed milk. Mix thoroughly and cook on low flame, constantly stirring the mixture. Make sure to cook thoroughly for another 10 minutes or until the mixture starts to roll like a ball. It should be thick mixture, slightly sticky. Turn off the flame, let the mixture cool completely. Coat your hands in ghee prior making the medium size truffles. You can roll them into desiccated coconut or sliced/chopped nuts or decorate with nuts on the top. Place each truffle in small cupcake liner and refrigerate them prior serving. You can store them in the refrigerator in airtight container for up to 3 days.