Name: Pumpkin coconut laddu recipe by shanta singh at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10
Ingredients: 3tbsp gram flour /besan; 250 gm yellow pumpkin; 1/4 cup milk powder; 1/4cup grated coconut; 10-15kashew fine chopped; 10-15 almond fine chopped; 2tbsp grind pistacho; 4tbsp sugar; 1cup milk; Ghee -2 tbsp; 1tsp cardamom powder; 2tbsp desicated coconut for covering (optional)

Ingredients Serving: 10

3tbsp gram flour /besan
250 gm yellow pumpkin
1/4 cup milk powder
1/4cup grated coconut
10-15kashew fine chopped
10-15 almond fine chopped
2tbsp grind pistacho
4tbsp sugar
1cup milk
Ghee -2 tbsp
1tsp cardamom powder
2tbsp desicated coconut for covering (optional)

Instructions

Add besan in a pan and lightly roast it over low heat till you get a nice aroma.Keep stirring to prevent the nice yellow colour
Turn off the heat and take out in a plate and let it cool
Peel the skin of pumpkin and grate
Now saute the pumpkin for a few minutes in a nonstick pan over low heat.
Cook it till the pumpkin gets tender
Now add grated coconut
Add all nuts and cook for 2-3 minutes
Now add milk powder and cook for 3-4 minutes on low flame this helps to remove the rowness of milk powder
Now mix roasted flour ,milk and sugar in a pan.Mix it well to ensure there are no lumps over medium heat and stir
Cook for about 5 to 7 minutes on medium heat
Now add the ghee, simmer the heat and stir for few more minutes...
When the mixture gets thicker, Add cardamom powder, mix well
Now you can see ghee leaving on the sides and it gets perfect consistency ..
Turn off the heat , remove into plate and let it to cool down.
Now take few drops of ghee on palm and take a small part of mixture , shape in round sape ball
roll the balls in desiccated coconut its totally optional, you may skip this step.
Prepared all the laddus with same process and serve or refrigirate in container for a week

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