Beetroot Coconut Ladoo

August 4, 2022Niketa
Beetroot Coconut Ladoo

Prep time: 20 minutes

Cook time: 20 minutes

Serves: 18-20 Ladoos

Beetroot Coconut Ladoo is an easy dessert recipe. These flavorful ladoos are rich, fudgy in taste and moist in texture. This recipe uses boiled grated beetroots, fresh coconut & desiccated coconut as the main ingredients. The mixture is cooked in a sugar syrup, bound together with milk powder and desiccated coconut. These ladoos have a lovely floral taste from addition of rose essence and cardamom powder.

This recipe makes a heathier unique alternative to the regular dessert recipes. Also, its the best way to sneak in extra nutrients, flavor and color in form of beets. Trust me if you don’t mention this recipe has beetroots nobody would really know.

I try to sneak in veggies wherever I can so this recipe fits the bill. I love to make Beetroot Coconut Ladoos around fall as its the beetroot season plus its festive time. In my opinion the seasonal beets are naturally sweet, hence they make a strong contender in dessert recipes.

I have rolled the beetroot coconut mixture into bite sized ladoo. Alternatively, you can allow the mixture to set in tray and cut into squares & serve it as a barfi.

Beetroot Coconut Ladoo

Ingredients to Make Beetroot Coconut Ladoo:

Coconut: I have used frozen fresh grated coconut in this recipe. Freshly grated coconut works perfectly well too. If using frozen coconut make sure you thaw it.

Beetroot: Boiled grated beetroot is the star ingredient of this recipe. Beets impart lovely natural pink color and sweet floral taste to the ladoos.

Desiccated Coconut: Desiccated coconut is finely ground fresh coconut. It contains moisture but is dry to taste and touch. Addition of desiccated coconut helps the mixture to dry out. I have used unsweetened desiccated coconut in this recipe.

Sugar: Make sure you add the specified quantity of sugar to the recipe. The bond between sugar, water, milk powder allows sugar to lock in the moisture so that the ladoos are tender in texture.

Milk Powder: Milk powder is nothing but milk in its concentrated form. Addition of it offers richness, sweetness and creaminess to the ladoos.

Rose Essence: Rose flavoring adds a unique floral taste to this recipe.

Cardamom Powder: Gives a beautiful aroma to these ladoos.

Here are the links to buy ingredients for this recipe:

Rose Extract

Desiccated Coconut

Milk Powder

Tips to Make Beetroot Ladoos

Here are some pro tips to make perfect beetroot ladoos

Firstly, if you are using frozen grated coconut make sure you thaw it first. I simply break the portion I need and thaw it for 1.5 hours. If you don’t thaw the frozen coconut, the ladoos or burfi will be limp in texture.

It is vital to constantly stir the coconut beetroot mixture and cook it on a medium low flame the entire time. Stirring continuously throughout the process avoids the mixture from burning. It takes around 15-18 minutes for the mixture to dry up & thicken. The time may vary depending on the type and size of pan you use. Once the mixture thickens it releases fat from coconut and milk powder and becomes a big mass.

Use a heavy bottom pan that distributes heat well or the mixture sticks to the pan.

Here are some more dessert recipes:

Coconut Burfi ( Naralachi Vadi )

Badam Katli |Chocolate Badam Katli| Almond Fudge

Khajur Burfi Recipe |Khajur Rolls |Dry Fruit Roll

Til Gul Truffles

Beetroot Coconut Ladoo

Print Recipe

Beetroot Coconut Ladoo

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Total time: 40 minutes
  • Serves: 18-20 Ladoos

Beetroot Coconut Ladoo is a soft, delicious, moist dessert made with beetroot, coconut, sugar, milk powder. It is a flavorful & vibrant dessert to serve during festive season.

Ingredients

For Ladoo

  • 1/2 cup Beetroot , Boiled & Grated or 1 medium sized beetroot
  • 1/2 cup Fresh Coconut , Shredded
  • 1/2 cup Desiccated Coconut
  • 1/2 cup Milk Powder
  • 1/2 cup Sugar
  • 1/4 cup Water
  • 1/2 tsp Ghee
  • 1/4 tsp Cardamom Powder
  • 1.5 tsp Rose Essence , optional

For Coating

  • 1/4 cup Desiccated Coconut
  • 2 tbsp Rose Petals
  • 3 tsp Pistachio Powder

Instructions

Boiling Beetroot

  • 1)

    Bring a large pot of salted water to a boil. Wash the beets, trim off the beet greens leaving an inch of the stem. This helps keep the beets from bleeding a lot of  red juice. Once the water is boiled add beets and boil until tender when poked with a fork or a knife. Medium sized beets takes about 30 minutes to boil. Alternatively you can pressure cook the beets in an instant pot.

  • 2)

    If using instant pot add a cup of water to the pot and place the trivet in it. Place the beets on the trivet. Close the lid with the vent in sealing position. Cook on Manual or pressure cook mode at high pressure for 15 minutes, let the pressure release naturally. Open the lid and check if the beets are tender all the way through by inserting a knife or a fork.

  • 3)

    Transfer the beets on a plate and allow them to cool for a few minutes. Run them under cool water and rub off the skin. Grate the boiled beets and set aside. You can refrigerate boiled beets in a sealed container up to 5 days. Make sure you keep them whole so they stay fresh.

Making the Beetroot Ladoo

  • 1)

    In a non stick pan add sugar and water. Keep stirring until the sugar melts.

  • 2)

    Once the sugar melts add grated beetroot and fresh coconut. Give everything a good mix. Cook the mixture for two minutes.

  • 3)

    After 2 minutes add milk powder, combine the mixture well to ensure there are no lumps.

  • 4)

    Next add the desiccated coconut. Keep stirring and cooking the mixture becomes dry and starts leaving the sides of the pan.

  • 5)

    When the mixture is dry and ready, add ghee, cardamom powder and rose essence, mix everything well.

  • 6)

    Transfer the mixture on a plate and let it cool down for a 2 minutes. While the mixture is still warm divide the mixture in equal parts & roll it into bite sized roundels or ladoos.

  • 7)

    In a plate add desiccated coconut and roll the ladoos until well coated with the desiccated coconut. Chill the ladoos in a refrigerator for at least an hour.

  • 8)

    Alternatively, you can transfer the mixture in a tray and cut it into squares. Allow the barfi to set for 2 hours.

  • 9)

    Store the ladoos or barfi in the refrigerator upto 7 days.

Notes

  • Use heavy  bottom pan that distributes the heat evenly so the mixture is well cooked.
  • It is vital to constantly stir the coconut beetroot mixture and cook it on a medium low flame the entire time. Stirring continuously throughout the process avoids the mixture from burning.
  • If the mixture seems to be limp & not holding up shape of ladoos, return it back to the pan cook it until it dries up, thickens and leaves the side of the pan.
  • Addition of rose essence is optional. Alternatively, you can use vanilla extract for flavor .
  • I have rolled the beetroot coconut mixture into bite sized ladoo. Alternatively, you can allow the mixture to set in tray and cut into squares & serve it as a burfi.

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