Premium

Nariyal gajar halwa laddoo (coconut and carrot truffles) recipe 

Nariyal gajar halwa laddoo (coconut and carrot truffles) recipe 
These sweet treats are enjoyed throughout the festivities of Diwali  Credit: BLOOMSBURY

This born as a result of a carrot glut in my kitchen and uses handy shortcuts. If rolling truffles isn’t your thing, simply spoon the dough into little bowls and sprinkle crushed skinned almonds and desiccated coconut on top to serve. It’s lovely served warm with vanilla ice cream too. These will last for 3–4 days in the fridge.

Prep time: 10 minutes | Cooking time: 20 minutes 

MAKES

12–16

INGREDIENTS

  • 4 green cardamom pods
  • 1 tbsp ghee
  • 4 medium carrots (about 450g), grated
  • 125g desiccated coconut
  • 1 x 400ml tin condensed milk
  • 2 tbsp ground almonds

METHOD

  1. Lightly crush the cardamom pods to remove the seeds, discarding the husks. Grind the seeds to a fine powder in a pestle and mortar.
  2. Put the ghee into a heavy-based pan and place over a medium heat. When it’s warm, add the grated carrots and cook them for 8–10 minutes until they are soft with little moisture left in them.
  3. Add 100g (1 cup) of the coconut and the condensed milk and mix together for another 5–7 minutes until you get sticky dough that doesn’t spread when you pull it towards a corner of the pan.
  4. Sprinkle in the ground cardamom and stir to combine. Remove from the heat. Cover a plate with the ground almonds and the remaining desiccated coconut. Take walnut-sized pieces of the warm dough and roll them until round in the mix, then set on a plate and leave to cool.