Carrot Coconut Ladoo/ Truffles

Hi! I just came back from my visit to India, luckily I got a chance to try few new recipes. I made carrot coconut ladoo this time using my coconut ladoo recipe.  These gorgeous orange and white ladoos gets ready in just 30 minutes. If you are planning a get together, then these carrot coconut ladoo can be made for a bite-size dessert option. I made these for my family and they got finished in no time.carrot coconut ladoo

I have used my old coconut ladoo recipe, but I was quite sure that these ladoos are going to taste great as I was using one of my favorite root vegetables for this recipe. The best thing I have used for these coconut carrot ladoo recipe is north Indian carrots; this variety of carrots is juicier and red than orange carrots. I know that the combination of coconut and carrots is great and I have used condensed milk for this recipe; which made these ladoos lighter and moist. You can also use coconut milk for this recipe for vegan version of these ladoos, I am going to share that recipe soon.coconut carrot ladoo

Using vegetables for making desserts can be quite challenging sometimes; but carrots can works beautifully in this area as they are sweet, nutritionally dense and easily available especially during winter season. You can also add your favorite nuts and seeds to this recipe, but I omitted any nuts because of my toddler. Your kids can also help you in preparing this delicious Indian sweet. You can also make these carrot coconut ladoo by incorporating coconut to my carrot halwa recipecoconut ladoo indian.


Carrot Coconut Ladoo/ Truffles
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  • 2 cups packed carrots (peeled and grated)
  • 1 1/4 cup + 1/8 cup dessicated coconut
  • 200gms sweetened condensed milk
  • 2 tbsp raisins
  • 2 tsp ghee/ unsalted butter


  1. Take a heavy bottomed pan or skillet and heat unsalted butter/ ghee in it. Add grated carrots to the pan and saute till they get a little tender.
  2. Now add 1 1/4 cup of dessicated coconut, raisins, and condensed milk to the pan. Mix well and continue cooking on medium-low heat, stirring occasionally till the mixture dries up.
  3. Remove the pan from the heat and transfer the mixture to another bowl and allow it to cool.
  4. When the mixture has cool completely than take 1-2 tbsp of mixture in your palm and make balls of the mixture.
  5. Roll the ladoos in dessicated coconut and serve them straight away; or refrigerate them and serve them later. These carrot coocnut ladoos stays good for 4-5 days in refrigerator.

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