Name: Rainbow Carrot Coconut Ricotta Cheese Ladoo recipe by Sonia Shringarpure at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Ingredients: 2 cups grated carrots (grind in mixie to fine); 1 cup fine desiccated coconut; 1 cup cashew powder; 400g condensed milk; 3/4 cup ricotta cheese or homemade paneer; Cardamom powder to taste; Few drops rose essence; Few drops of color (optional or as per choice); 2 tbsp ghee/clarified butter; 1/4 cup raisins; 2 tbsp Milk

ABOUT Rainbow Carrot Coconut Ricotta Cheese Ladoo RECIPE

Try this sweet for any festive occasion. I have made this very unique recipe taking in consideration the health factor involved as well as the ease with which its made.

Ingredients Serving: 12

2 cups grated carrots (grind in mixie to fine)
1 cup fine desiccated coconut
1 cup cashew powder
400g condensed milk
3/4 cup ricotta cheese or homemade paneer
Cardamom powder to taste
Few drops rose essence
Few drops of color (optional or as per choice)
2 tbsp ghee/clarified butter
1/4 cup raisins
2 tbsp Milk

Instructions

Heat ghee in pan.
Add carrots and cook till soft. Keep stirring constantly on low heat.
Add coconut and cashew powder. Stir constantly.
Add ricotta cheese and mix well to blend in the mixture.
Add condensed milk and cook on low heat stirring continuously till it thickens and mixture starts coming together and looks glazy.
Add raisins, rose essence, and cardamom powder. Switch off gas. Cool slightly.
Divide the mixture in 4 parts. Add food color of your choice.
Grease hands with ghee and make small ladoo (ball) shape from each colored dough. Take 4 different colored balls and roll them in vertical logs. Line them up together, cut them in two halves and make round balls from the two halves.
24 Ladoos can be made by Joining 4 different colored balls together.
Roll them in desiccated coconut and refrigerate to firm them up and for longer shelf life, though they should be consumed within a week.

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