• Prep Time 15-20 minutes
  • Cook Time 20-25 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Coconut ladoo made with condensed milk and pumpkin,rolled in desiccated coconut


  • Fresh grated coconut – 2 cups
  • Condensed milk – 3/4 cup
  • White pumpkin, peeled and grated – 1 1/2 cup
  • Ghee – 2 tbsp
  • Cardamom powder – 1/2 tsp
  • Chocolate chips – 1/4 cup
  • Desiccated coconut for rolling – 1/2 cup
  • Chocolate chips and pistachio for garnish



  1. Heat non stick pan and add 1 tbsp ghee and sauté coconut for 2-3 minutes and keep as side
  2. In same pan add ghee and sauté grated white pumpkin until moisture absorb.
  3. Mix together coconut and white pumpkin and add condense milk and cardamom powder and Cook this mixture on a low flame.
  4. When you see that the mixture has begun to thicken, and then keep stirring regularly.
  5. When the mixture begins to leave the sides of the pan and when you see some coconut fat from the sides, switch off the flame.
  6. Remove the ladoo mixture in another bowl or pan. Allow it to cool.
  7. When the mixture has cooled completely, add chocolate chips and shape them into ladoos.
  8. Roll the ladoos in desiccated coconut.
  9. Serve them.

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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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