Beetroot Coconut Ladoo Recipe – Easy Indian Sweet Treats

Last Updated on 2 months by Neha Deshmukh

Beetroot Coconut Ladoo Recipe – Easy Indian Sweet Treats

Hey everyone! If you’re looking for a sweet treat that’s both delicious and a little bit different, you’ve come to the right place. I stumbled upon this Beetroot Coconut Ladoo recipe a few years ago, and it’s been a hit ever since – especially with the kids! They’re naturally colored, surprisingly tasty, and honestly, pretty easy to make. Let’s get started, shall we?

Why You’ll Love This Recipe

These ladoos are more than just a pretty face (though that vibrant pink is gorgeous!). They’re a delightful blend of coconut sweetness, a hint of cardamom, and a subtle earthiness from the beetroot. Plus, they come together super quickly – perfect when you’re craving something sweet but don’t want to spend hours in the kitchen. They’re a wonderful way to introduce a little bit of veggie goodness into a dessert, too!

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 2 cup Freshly Grated Coconut
• ½ cup Condensed Milk
• 2 tsp Beetroot Juice
• 1 tsp Cardamom Powder
• As needed Ghee
• As needed Grated Roasted Coconut (for coating)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Freshly Grated Coconut: Seriously, this is the way to go. It has so much more flavor and moisture than pre-shredded coconut. If you absolutely must use store-bought, try to find the refrigerated kind and add a tiny splash of milk to rehydrate it.
• Condensed Milk: This adds the perfect amount of sweetness and helps bind everything together. It’s a classic ingredient in Indian sweets for a reason!
• Beetroot Juice: Don’t be scared! You won’t really taste the beetroot, but it gives the ladoos a beautiful natural pink color and a boost of nutrients. Plus, it’s a fun way to sneak in some veggies. I usually juice my own, but store-bought works too – just make sure it’s 100% juice.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to dry roast the grated coconut. Heat a pan on low flame and add the coconut. Roast for 3-4 minutes, stirring constantly, until it’s lightly toasted and the moisture has evaporated. We want to avoid any browning here – just a gentle toasting.
2. Once the coconut is cooled, transfer it to a bowl. Add the condensed milk, cardamom powder, and beetroot juice. Mix everything together really well until it’s all combined.
3. Now for the fun part – shaping the ladoos! Grease your palms with a little ghee (this prevents the mixture from sticking). Take a small portion of the mixture and roll it between your palms to form a small to medium-sized ball.
4. Roll each ladoo in the grated roasted coconut, making sure it’s fully coated. This adds a lovely texture and extra coconut flavor.
5. Finally, pop the ladoos into the refrigerator for 2-3 hours to firm up before serving. This helps them hold their shape.

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t skip the roasting step! It’s crucial for removing moisture and preventing the ladoos from becoming soggy.
• If the mixture feels too sticky, add a little more grated coconut. If it’s too dry, add a tiny bit more condensed milk.
• For perfectly round ladoos, keep your palms slightly damp with ghee.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the condensed milk for a thick coconut cream. It works beautifully! My friend, Priya, swears by this version.
• Gluten-Free: These ladoos are naturally gluten-free, so you’re good to go!
• Spice Level: Feel free to add a pinch of nutmeg or a tiny bit of ginger powder for a warmer flavor.
• Festival Adaptations: These are perfect for Janmashtami, Ganesh Chaturthi, or Diwali. They’re a festive treat that everyone will enjoy.

Serving Suggestions

These ladoos are delicious on their own with a glass of milk or a cup of chai. They also make a lovely addition to a festive platter. I often pack them in little boxes as gifts for friends and family.

Storage Instructions

Store the ladoos in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage – just thaw them in the refrigerator before serving.

FAQs

Let’s answer some common questions:

1. Can I use store-bought grated coconut? What adjustments should I make?

You can, but freshly grated is best! If using store-bought, opt for refrigerated and add a teaspoon of milk to rehydrate. You might also need to roast it for a slightly longer time.

2. How can I achieve a smoother ladoo texture?

Roasting the coconut thoroughly and mixing the ingredients well are key. You can also pulse the coconut mixture briefly in a food processor, but be careful not to over-process it.

3. Can I add other ingredients like nuts or seeds to this ladoo?

Absolutely! Chopped pistachios, almonds, or sesame seeds would be delicious additions. Add about ¼ cup of your chosen nuts or seeds to the mixture.

4. How long do these ladoos stay fresh at room temperature?

They’re best stored in the refrigerator, but they’ll stay fresh at room temperature for a day or two.

5. What is the best way to roast the coconut without burning it?

Low and slow is the key! Use a low flame and stir constantly. The coconut should be lightly toasted, not browned.