Rainbow carrot coconut ricotta cheese ladoo Recipe

Cooking Directions

• STEP 1.In a pan, heat ghee and add grated rainbow carrots. Cook until the carrots are soft and the moisture evaporates.
• STEP 2.Add grated coconut and cook for a few more minutes.
• STEP 3.Add ricotta cheese, condensed milk, and cardamom powder. Mix well and cook until the mixture thickens and starts to leave the sides of the pan.
• STEP 4.Remove from heat and let the mixture cool slightly.
• STEP 5.Grease your hands with ghee and shape the mixture into small ladoos.
• STEP 6.Garnish with chopped nuts if desired.
• STEP 7.Allow the ladoos to cool completely before serving.
• STEP 8.Store in an airtight container in the refrigerator for up to a week.

Cooking Tips

• Make sure to grate the rainbow carrots finely to ensure even cooking.
• You can adjust the sweetness of the ladoos by adding more or less condensed milk.
• For a richer flavor, you can roast the grated coconut before adding it to the mixture.
• You can also add a pinch of saffron strands for added flavor and aroma.

Storage and Serving

• Serve the rainbow carrot coconut ricotta cheese ladoos as a dessert or sweet snack.
• They can be enjoyed at room temperature or chilled.
• Store the ladoos in an airtight container in the refrigerator to keep them fresh.
• They will stay good for up to a week.