Carrot Coconut Ladoo (Truffles) - Sweet Treat

Wash, peel, and finely grate or chop the carrots.

In a blender, grind the mixed nuts, milk powder, 1 cup desiccated coconut, and cardamom powder into a fine blend. Set aside.

Heat ghee in a heavy-bottomed pan over low-medium heat.

Add gram flour and roast it, stirring continuously, until it turns golden brown and releases a nutty aroma. Be careful not to burn it.

Add the grated carrots and sauté over medium-high heat for 2-3 minutes until they soften slightly.

Mix in the sugar and cook until it dissolves and the mixture begins to reduce.

Pour in the milk and add a pinch of red food colour (if using). Bring to a boil.

Reduce the heat to medium and let it cook for 8-10 minutes, stirring occasionally, until the milk slightly reduces and the carrots are fully cooked.

Stir in the ground nut-coconut blend and continue cooking until the mixture thickens and comes together like soft dough.

Remove from heat and let it cool slightly until it's comfortable to handle.

Lightly grease your hands with ghee or oil and shape the mixture into small round ladoos.

Roll each ladoo in the remaining desiccated coconut for an even coating.

Refrigerate for at least 30 minutes to firm up before serving.

Enjoy these Carrot Coconut Ladoos as a festive treat or a nutritious sweet snack!