Pumpkin Coconut Ladoo Recipe Step By Step

To begin making Pumpkin Coconut Ladoo method, zest the pumpkin and keep all the items required ready.In a non-stick kadai, arid char the desiccated coconut on medium bring to temperature until it becomes scented and keep aside.mix in the yellow pumpkin to the same cooking vessel and make until it becomes mushy, with stirring as required. Mash the pumpkin with the back of the ladle once it is mushy.Save about 2 tablespoons of the roasted dessicated coconut for the coating later, and mix in the rest into the cooking vessel, combine well with wooden spoon.mix in the cane sweetener and combine well till evenly mixed.mix in the ghee, nutmeg and cardamom ground mix and combine until the mixture comes together without sticking the cooking vessel.

Then switch off the bring to temperature and wait for the mixture to cool.Take the remaining desiccated coconut ground mix in a mixing bowl.Once the mixture is cooled a bit and can be handled with bare hands, make small lemon sized balls of the mixture, coat it with the desiccated coconut and store it in an airtight container.dish up the Pumpkin Coconut Ladoo method as a snack, or as an after workout snack, along with a glass of Turmeric whole milk method.