Sheema Mullangi Ladoo (carrot Ladoo)

Ladoo is my all time favourite dessert. In fact, my family also loves sweets a lot. I wanted to give a try for a variety ladoo using carrot and it worked out. This is a yummy and variety dessert that is easy to make. If you like carrot halwa, you will definitely love this ladoo too.

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Gayathri Suresh's Secret Indian Recipe !

Preparation Time: 
10 minutes
Cooking Time: 
30 minutes


Carrot- 5
Milk- 1 and 1/2 cups
Sugar- 1 cup
Ghee- 3 tbsp
Cashew nuts (cut into small pieces)- 10
Grated coconut- 1/4 cup
Grate the carrots into small pieces using a grater
Place a heavy bottom vessel on flame and heat it
Add ghee to the vessel and once the ghee gets heated, add chopped nuts to it and fry
When the nuts turn golden brown, transfer the nuts from the vessel to another plate and keep it aside
Add the grated carrots to the remaining ghee and stir it continuously for 2-3 minutes
Add milk to it and allow the carrots to get cooked in low flame. Stir in between
After 5-10 minutes, milk will get absorbed into carrots. Stir continuously to prevent sticking onto the bottom of the vessel
When all the milk has evaporated, add sugar and cardamom powder into it and stir well until all the sugar has dissolved
When the sugar has dissolved completely, switch off the flame and add the fried nuts and mix well.
Allow it to cool and shape into balls and roll it in grated coconut
Refrigerate it for 1 hour and serve chilled
You can store this ladoo in an air-tight container and keep in fridge for 2- 3 days