Carrot Laddu is a colorful twist on traditional Indian sweets. I learned this recipe from my grandmother, who would make these orange-colored treats during winter when carrots were in season. The natural sweetness of carrots pairs beautifully with coconut and nuts, creating little balls of joy that kids and adults both love.
About the Recipe
This recipe transforms simple carrots into a delightful sweet treat. It’s easier than most Indian desserts and uses ingredients you might already have at home. The moong dhal adds protein, while nuts give a lovely crunch. It’s a great way to sneak some vegetables into dessert, especially for picky eaters.
Why You’ll Love This Recipe
You’ll love how the carrots keep these laddus moist and naturally sweet. The recipe is forgiving – even if you’re new to Indian cooking, you can make these successfully. The prep work is simple, and the cooking process is straightforward. Plus, these laddus look beautiful with their bright orange color and are perfect for sharing at gatherings.
Cooking Tips
– Grate the carrots finely for better texture
– Don’t skip dry roasting the moong dhal – it adds a nutty flavor
– Keep stirring while cooking to prevent sticking
– Let the mixture cool completely before shaping into balls
– Grease your palms with ghee when making the laddus
Serving and Storing Suggestions
Makes about 15-20 laddus. Total prep and cooking time: 45 minutes. Store in an airtight container at room temperature for 2-3 days. Serve as a dessert or snack with afternoon tea.
Similar Recipes
- Coconut Laddu
- Besan Laddu
- Date and Nut Laddu
Nutrient Benefits
These laddus pack a nutritional punch. Carrots provide vitamin A and antioxidants, while moong dhal adds protein. Nuts offer healthy fats and minerals. The ghee helps in nutrient absorption, and coconut provides fiber and natural sweetness.
Carrot Laddu
Ingredients
- 4 cups Carrot (grated)
- 1 cup Coconut (grated)
- 2 cups Sugar
- 6 tbsp Ghee
- 1 tsp Cardamom Powder
- 10 Cashewnut
- 10 Badam
- 10 tbsp Moong Dhal
Instructions
- Dry roast the moong dhal and grind it to a fine paste.
- Dry roast the cashews and badam and grind them coarsely.
- Heat ghee in a kadai over medium flame.
- Saute the grated carrot until raw smell disappears.
- Add the grated coconut to it and saute for a minute.
- Keep the flame low and add sugar.
- Keep stirring until the sugar dissolves completely.
- Close the kadai with a lid for 5 minutes.
- Add the cardamom powder and switch off the flame.
- Allow it to cool down completely.
- Add the moong dhal, cashew, badam powder to it and mix well.
- Make small laddus from the mixture.
- This laddu stays good for 2 to 3 days.
Sign up for our newsletter
Frequently Asked Questions
Can I reduce the amount of sugar?
Yes. Start with 1½ cups of sugar and adjust to taste. The carrots and coconut add natural sweetness, so you have flexibility with the sugar amount.
Can I use butter instead of ghee?
While ghee works best for authentic taste and longer shelf life, butter can work in a pinch. Use the same amount as ghee mentioned in the recipe.
How do I know when the carrot mixture is ready?
The mixture is ready when it starts leaving the sides of the pan and forms a semi-solid mass. It should be thick enough to roll into balls when cooled.
