Go Back

Carrot Laddu

These simple and scrumptious carrot laddus are a luxurious treat for ya! No artificial flavors or colors... As natural as it can be!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Calories 1065 kcal


  • 1 lb carrot; peeled;washed and pat dried
  • ¾ cup sugar;adjust to taste
  • 2-3 tablespoon ghee +more for greasing if required clarified butter
  • 1 tablespoon cashewnuts; broken into small pieces
  • 1 tablespoon raisins
  • 1 teaspoon cardamom powder ground cardamom


  • Dried desiccated coconut unsweetened
  • coarsely crushed pistachios



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


  • Heat ghee in the Instant pot in the saute mode.
  • Roast the cashew nut pieces and raisins separately for a couple of minutes. Drain on a paper towel till ready to use.
  • 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.
  • 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.
  • 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.
  • Transfer to a tray and let it cool for some time.
  • 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.
  • Garnish these laddus by gently rolling in desiccated coconut or crushed pistachios.
  • Refrigerate them for at least 30 minutes before you serve.


Adjust the quantity of sugar to suit your taste.
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.
Recipe can be doubled.
Left overs can be stored in an airtight container in the refrigerator. They have lasted me for about a week.
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.
When you roll the laddus when they are slightly wet/greasy, the coconut flakes absorb the orange color. But if rest them 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.
I have given the recipe for the carrot laddus using Instant Pot method. The same can be followed using a regular pressure cooker over the stove top. This will work even without 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 stove top.
Do not use ready-to-use grated carrots. Grate the carrots either using a box grater or using food processor.
Refrigerate these delicate laddus before serving firms them up a little bit.
Use dried desiccated coconut for garnish for best results.