Gajar Ladoo (Carrot Ladoo)
These gajar (carrot) ladoos are made with fresh grated carrots, ghee, sugar, coconut and stuffed with mawa.These are gluten and grain free and can be easily made nut free.
Ingredients
For the ladoo
- 1 cup carrots fine shredded (about 3-5 carrots)
- 5-6 tablespoon ghee melted, divided
- ½ cup half & half (or whole milk)
- ⅓ cup dessicated coconut
- ⅓ cup granulated sugar
- ⅓ cup milk powder
- ½ teaspoon ground cardamom powder
For the Mawa stuffing
- ½ cup mawa
- 1-2 tablespoon chopped pistachios
- ¼ teaspoon cardamom powder
- 2 tablespoon sugar
Instructions
- Heat up 3 tablespoon ghee in a heavy pan or kadhai. On low medium heat, add the grated carrots to ghee. Fry the carrots stirring continously for 3-4 minutes till they are warmed up and shiny.
- Add the half and half (or milk) next and mix to combine with the carrots. When you see that the milk is bubbling, reduce heat to low and cover. Let the carrots cook covered for about 7-9 minutes or until carrots are soft.
- In the mean time, you can mix the mawa for the stuffing. If your mawa is a solid block, just warm it up lightly in another pan until soft. Transfer to a plate and once little cool, mix in the cardamom, pistachios and sugar. Set aside.
- Uncover the carrots, they would be soft by now and you will see that the liquid has almost evaporated and carrots are little sticky but cooked through.
- Add the sugar & green cardamom powder to the soft carrots and mix. You will see that again there will be liquid in the kadai. Keep sauteeing for another 5-6 minutes stirring regularly until all the mositure has evaporated.
- Add 2 tablepoon ghee next along with the dessicated coconut and milk powder. Mix and continue to cook for about 3-4 minutes till you see that the mixture starts to clump around the mixing spoon.You should be able to fold it over itself.
- Remove from heat. Transfer carrot mixture to a plate. Let sit and cool down.
- When the mixture is cool enough to touch, spread som ghee on your palm and take a lime size portion of the carrot mix. Flatten it on the palm and in the center, spoon over ½ tablespoon or the mawa mixture that we made.
- Bring the carrot mixtue together to cover and parcel the mawa mixture and roll the ladoo between your palms to make a smooth round.
- Repeat till all the carrot mix is exhausted. Ladoos are ready, decorate as you wish. Store refrigerated for 4-5 days.
Tried this recipe?Let us know how it was!