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Pumpkin and Coconut Ladoo
Pumpkin and Coconut Ladoo
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
225 minutes
Indulgent Indian pumpkin-coconut balls, spiced to perfection.
Ingredients:
  • 1 (15-ounce) can pumpkin puree
  • 1 cup (70g) unsweetened shredded coconut
  • 1/3 cup (69g) ghee, plus more for baking sheet
  • 1 (14-ounce) can sweetened condensed milk
  • 3/4 teaspoon chai masala or pumpkin spice seasoning
  • 3/4 teaspoon kosher salt
  • 3/4 cup (63g) unsalted cashew butter
  • 3 cups (16.5 ounces) white chocolate chips
  • For decorating (optional)
  • Unsweetened shredded coconut, toasted or untoasted
  • White chocolate ganache
  • Finely chopped nuts, such as cashews or pistachios
Instructions:
  • Drain the pumpkin: Line a fine-mesh sieve with cheesecloth or double layers of paper towels. Place over a medium bowl and add the pumpkin purée. Wrap the cheesecloth to form a pouch and squeeze out excess liquid. If using paper towels, fold over the pumpkin purée, cover it, and press firmly to drain. You should have slightly less than 1 cup (6.5 to 7 oz) of pumpkin purée after draining.
  • Toast the coconut in a small enamel-coated Dutch oven or non-stick pan over medium heat for 2 to 4 minutes until fragrant and golden-brown speckled, aiming for a mix of toasted and less toasted pieces.
  • Add the ghee over low heat and stir with a rubber spatula until melted and coating the toasted coconut.
  • Pour the sweetened condensed milk into the pan along with the chai masala and salt. Turn up the heat to medium and let it come to a gentle simmer. Stir regularly until the mixture thickens and starts to come away from the pan's sides, about 2 to 3 minutes.
  • Stir in the pumpkin purée and cashew butter over medium-low heat, scraping the pan often until the mixture stops sticking, about 8 minutes. Adjust heat if needed to prevent browning.
  • Melt white chocolate chips into the mixture: Turn off the heat and stir in the white chocolate chips until fully melted. Transfer to a heatproof bowl and let cool for at least 15 minutes until no longer hot.
  • Prepare and chill the ladoos: Line a large baking sheet with wax or parchment paper and lightly grease with ghee. Coat your hands and a 1 1/2-inch cookie scoop with ghee. Scoop out a portion of the mixture onto your hands and roll into a ball. Optional: Roll the ladoos in shredded coconut or chopped nuts. Place the ladoos on the baking sheet. Repeat scooping, rolling, and topping as desired. Chill the ladoos in the fridge for at least 3 hours until firm.
  • To serve, simply let the ladoos sit at room temperature for 30 minutes after removing them from the fridge. For storage, keep the ladoos refrigerated in an airtight container for up to 3 days or freeze them in a freezer-safe plastic bag for 2 to 3 weeks. Show your love for the recipe by leaving us a rating below! 🌟

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