Carrot Ladoo

Ingredients:

• Carrot- 3 medium sized (wash, peel and grind into a paste)
• Condensed milk- 200 gms
• Pistachios- 8-12 finely chopped
• Crushed cardamom- 1/4 tsp
• Fresh coconut - 1/4 cup grated (can be substituted with desiccated version)
• Desiccated coconut- 1/8 cup (for rolling the ladoos)
• Water- 3 tbsp (if required)
• Ghee/ Clarified butter - 1 tsp

Method:

1. Wash, peel and grind the carrots into a fine paste. Add 2-3 tbsp of water if the mix is to dry. It happens if the carrots do not have enough water content in them.
2. Grate/grind fresh coconut (I removed the brown part). 
3. In a nonstick pan, add 1 tsp ghee. To that add the grated coconut and roast for 5 minutes. 
4. Keep stirring it regularly to avoid burning or coloring of coconut. 
5. The aim is to remove the moisture and rawness of the coconut.
6. If using desiccated coconut, roast for 1-2 minutes only. 
7. Then add the carrot paste and mix well. 
8. Continue stirring it regularly for 6-8 minutes. 
9. The paste should not taste raw. 
10. Then add a small can of condensed milk (200 gms) and cardamom powder.
11. Mix well. Let the mixture thicken up. 
12. Add the finely chopped or sliced pistachios and mix. 
13. Keep the heat on low and mix occasionally. 
14. Once the mixture forms a lump and sticks together in the center of the pan, turn off the heat. 
15. Let it cool to room temperature.
16. Apply some ghee on the palms of your hands and start making ladoos. 
17. Once all ladoos are done, take 1/8 cup desiccated coconut in a plate and roll the ladoos one by one gently in it.
18. The aim is to let the desiccated coconut finely coat the ladoos. 
19. Let the ladoos sit for 10-20 minutes to completely cool down. 
20. Store in an airtight box for 4 days or in the refrigerator for 1 week. 

Note:

• Use homemade condensed milk or substitute it with sugar or jaggery. 
• I haven't tried the jaggery version, but take care not to let it overcook. The mixture will harden.