#diwalirecipecontest Healthy And Tasty Beetroot Coconut Ladoo

Diwali is the time to enjoy delicious sweets and what better than home made ladoos. These ladoos are made using coconut and beetroot both of which are packed with nutrition.
Kids and adults are usually not fond of eating beetroot. But beetroot is of exceptional nutritional value. It is low in fat, full of vitamins and minerals and packed with powerful antioxidants. Hence in order to make beetroot part of your kids diet try this yummy ladoo recipe which uses beetroot and coconut which again is a complete food rich in calories, vitamins and minerals.
These ladoos can also be served as dessert for guests and can be stored safely in the freeze for 7-8 days.

Photo of Coconut Beetroot Ladoos
Ingredients: 
2.5 cups of tightly packed fresh grated Coconut
2 tsp Ghee
1 tin or 400 grams of sweetened condensed milk
2 tsp Cardamom powder
1/2 cup desiccated or fresh Coconut for coating
2 medium sizeeetroots
Note : 1 cup is equal to 250 ml
Directions: 
Sauté 2 cups of tightly packed fresh grated coconut in 2 tsp ghee. This step is done to get rid of some moisture of the coconut. Make sure to not brown the coconut. Keep on stringing the coconut while sauteing and put off the flame after 4-5 minutes.
Take 2 medium sized beetroot and grind them in a mixer. Now with the help of a sieve separate the juice from the pulp. Keep the juice aside. The pulp can be added in atta to make chapatti or can also be added in daal.
Now separate the sautéed coconut into two halves.
Take the first half in a kadai and add half of the condensed milk into it, stir well and cook this mixture on a low flame till the mixture begins to thicken. Keep on stirring regularly.
Add 1 tsp cardamom powder and stir well. When the mixture begins to leave the sides of the kadai and when you see some coconut fat from the sides switch of the flame and take it out in a plate. Allow the mixture to cool.
Now take the other half of coconut and put this also in the kadai. Add the remaining condensed milk and the beetroot juice into this. Add 1 tsp cardamom powder. Cook this mixture on a low flame till the mixture begins to leave the sides of the kadai and you see the coconut fat. Switch of the flame and take it out in a plate. Allow the mixture to cool.
When the mixture has cooled completely take small balls from the beetroot mixture and make small round ladoos from it. Keep these ladoos aside.
Now take the coconut mixture and divide it into same number of portion as beetroot ladoos.
Take the coconut mixture make a round out of it. flatten it and then place one beetroot ladoo inside it. Now cover the beetroot ladoo with the coconut mixture to make a perfect round ladoo.
Coat this mixture with the desiccated/fresh coconut by rolling the ladoos in to it.
Repeat this step with the remaining mixture.
Coconut beetroot ladoos are ready to be served.
They can be safely stored in the freeze for 7-8 days.
Footnotes: 
Beetroot is of exceptional nutritional value. It is low in fat, full of vitamins and minerals and packed with powerful antioxidants. Beetroots are also an excellent source of folic acid and a very good source of fiber, manganese and potassium. Coconut is a complete food rich in calories, vitamins, and minerals. The important saturated fatty acid in the coconut is lauric acid. Lauric acid increases good-HDL cholesterol levels in the blood.