Carrot Laddu

Ingredients

• carrot
• sugar
• ghee
• cashew nuts
• raisins
• cardamom powder (ground cardamom)

garnish

• Dried desiccated coconut (unsweetened)
• coarsely crushed pistachios

Equipment Needed

pressure cooker/Instant Pot/ Large saucepan (though using a simple saucepan will increase the cooking time)

cooking spoons

measuring cups/spoons

a small tray

bowls

box grater/food processor

Step by Step Instructions

A printable recipe card can be found at the end.

preparation

1. Peel, wash and pat dry carrots. Trim the ends.
2. Using the large holes of a box grater, grate the carrots.

cooking

1. Heat ghee in the Instant pot in the saute mode.
2. Roast the cashew nut pieces and raisins separately for a couple of minutes. Drain on a paper towel till ready to use.
3. To the same ghee, add the grated carrot and saute for 5-8 minutes till the raw smell goes and the carrot starts to soften.
4. Add the sugar, stir to mix. The carrots will start releasing liquid. Close the lid. Turn the Instant pot mode to Manual mode and vent in the "Seal" position. Pressure cook for 10 minutes. Wait for the pressure to release naturally.
5. Switch mode to saute and saute till all the liquid evaporates and the mixture starts to thicken. Take some mixture (it will be hot) in your hand and see if you can roll it into a ball. (If not, continue sauteing for some more time.) When the mixture rolls into a ball and holds shape, add the cardamom powder, cashew nuts, and raisins and mix well.
6. Transfer to a tray and let it cool for some time.
7. Using a tablespoon measure scoop out the mixture and roll into small balls (grease your palm with ghee if required). Repeat with the rest of the mixture.
8. Garnish these laddus by gently rolling in desiccated coconut or crushed pistachios.
9. Refrigerate them for at least 30 minutes before you serve.

Inspiration for the Recipe

These are based on a recipe of carrot halwa that my husband and my sis-in-law grew up on. The carrot halwa recipe is pretty straightforward and does not require a lot of expertise. I modified that recipe (from my mother-in-law) to make these delicious carrot laddus.

A Note on the Garnishes

These carrot laddus or carrot truffles don't look very attractive without the final dusting of coconut flakes or you can also use some crushed pistachios. This final roll in the coconut flakes or pistachios not only acts as a garnish but also provides a little bit of texture.

Recipe Notes

1. Adjust the quantity of sugar to suit your taste.
2. The time required to make these should be used as an approximation. The actual time required may vary depending on the water content in the carrots.
3. The recipe can be doubled.
4. Leftovers can be stored in an airtight container in the refrigerator. They have lasted me for about a week.
5. These carrot laddus can be used as stuffing for stuffed parathas and can be served for breakfast or used as a lunch box staple. Please note that you will not get a smooth finish like aloo paratha because of the nuts and raisins etc. that are used.
6. When you roll the laddus when they are slightly wet/greasy, the coconut flakes absorb the orange color. But if you rest (for like about 5-8 minutes) the carrot laddu for a little while before rolling them in coconut flakes, the flakes retain the snow-white color. But make sure that the laddus do not dry out completely before your roll them in the desiccated coconut or pistachios.
7. I have given the recipe for the carrot laddus using the Instant Pot method. The same can be followed using a regular pressure cooker over the stovetop. This will work even without a pressure cooker, but it will take longer to cook the grated carrots in sugar without a pressure cooker. Always use medium heat when preparing on the stovetop.
8. Do not use ready-to-use grated carrots. Grate the carrots either using a box grater or using a food processor. Grating requires a little elbow grease, but it is totally worth it. 
9. Refrigerate these delicate laddus before serving firms them up a little bit.