Tricolour Ladoo for Independence Day

Tricolour ladoo for Independence Day – orange, white and green ladoos are the perfect patriotic sweet treat! It is a quick and easy dessert that will sweeten up your 15th of August celebrations.

Ladoo or laddu is a popular Indian dessert which is served on various occasions and festivals. These tricoloured ladoos are made with carrots, almonds and pistachios. Each ladoo requires just 4-5 ingredients and can be made in less than 40 minutes.

Orange coloured ladoo is made with grated carrots, condensed milk and ghee. To make this, saute grated carrots in ghee, then add condensed milk and cook for a few minutes. To flavour, add a pinch of cardamom powder and then shape them into small ladoos.

White coloured ladoo is made with semolina, condensed milk, coconut flakes and chopped almonds. After roasting semolina with ghee, pour condensed milk, coconut flakes, chopped almonds and a pinch of cardamom powder. Then roll all the ladoos in desiccated coconut.

The green ladoo gets its colour from pistachios. The other main ingredients are semolina, condensed milk and ghee. That’s it! To make this, dry roast pistachios in a pan and then grind to a coarse powder. Roast semolina with ghee, pour condensed milk and add chopped pistachios. Shape them and roll in pistachios powder. Tricolour ladoos are ready! Scroll down to read the cooking instructions.

Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min

Yield: 18 ladoos

Ingredients:

For carrot ladoo:

• 2 cups grated carrot
• 2 tbsp clarified butter or ghee, melted
• ⅔ cup condensed milk
• ½ tsp green cardamom powder

For almond and pistachio ladoo:

• 2 tbsp almonds, chopped
• 2 tbsp pistachio, chopped
• ½ cup pistachio
• 1.5 cup semolina or suji
• ½ cup + 4 tbsp condensed milk
• ½ tsp green cardamom powder
• 3 tbsp coconut flakes
• ½ cup desiccated coconut
• 1.5 tbsp + 2 tsp clarified butter or ghee

Cooking Directions:

To make the carrot ladoo:

Take a non-stick pan and add 1 tbsp ghee. Heat it over low flame. Add grated carrot and saute for 8-10 minutes or until it shrinks a little. The raw smell of the carrots should disappear.

Pour condensed milk and continue to cook over low flame.

Keep cooking until it turns into a sticky mixture. Add another tablespoon of ghee and cook for a few minutes until it thickens.

Turn the heat off, add cardamom powder and mix thoroughly.

Allow it to cool down a little. Once the mixture is warm to the touch, shape them into small ladoos.

To make almond and pistachio ladoo:

Heat a non-stick pan over low flame. Add pistachios and lightly roast it for about 3-4 minutes. Turn the heat off and set aside to cool down. Then grind to a coarse powder.

In the same pan add 1 tsp ghee and heat it over low flame. Add the chopped almonds and cook for a minute. Transfer to a bowl and set aside.

Then add another teaspoon of ghee in the pan and once it melts, add the chopped pistachios. Cook for 1-2 minutes. Then transfer to a bowl and set aside.

Pour 1.5 tbsp ghee in a non-stick pan and heat it over a medium-low flame. Lower the flame and add semolina. Roast it for about 8-10 minutes while stirring continuously. Once the colour of the semolina becomes light golden and it gives off a mild aroma, turn the heat off.

Transfer the mixture to a plate and let it cool for 4-5 minutes.

Add condensed milk ( ½ cup+2 tbsp) and keep mixing until it comes together like a dough.

Divide the dough into two parts and place them in separate bowls. To the first bowl add coconut flakes, chopped almonds which were roasted in ghee and ¼ tsp cardamom powder. Mix well and shape them into small ladoos.

Brush each almond ladoo with condensed milk and roll them in desiccated coconut.

In the second bowl, add ¼ tsp cardamom powder and chopped pistachio which were roasted in ghee. Combine well and shape them into small ladoos.

Brush each pistachio ladoo with condensed milk and roll them in pistachio powder.

Recipe Notes:

• Always grease your palm with ghee before shaping the ladoos.
• While making the suji mixture, if it looks very dry then you may pour a little milk into it and then combine well.
• While working on the first dough, keep the other dough covered with cling film. This will prevent it from drying out.
• Store all the ladoos in an airtight container in the refrigerator for up to 7 days.

Celebrate Independence Day by trying this colourful tricolour ladoo recipe.

Tricolour Ladoo for Independence Day

A quick and easy dessert that will sweeten up your 15th of August celebrations.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine Indian

Servings 18 ladoos

Ingredients

  

For carrot ladoo:

• 2 cups grated carrot
• 2 tbsp clarified butter or ghee melted
• ⅔ cup condensed milk
• ½ tsp green cardamom powder

For almond and pistachio ladoo:

• 2 tbsp almonds chopped
• 2 tbsp pistachio chopped
• ½ cup pistachio
• 1.5 cup semolina or suji
• ½ cup+ 4 tbsp condensed milk
• ½ tsp green cardamom powder
• 3 tbsp coconut flakes
• ½ cup desiccated coconut
• 1.5 tbsp + 2 tsp clarified butter or ghee

Instructions

 

To make the carrot ladoo:

• Take a non-stick pan and add 1 tbsp ghee. Heat it over low flame. Add grated carrot and saute for 8-10 minutes or until it shrinks a little. The raw smell of the carrots should disappear.
• Pour condensed milk and continue to cook over low flame.
• Keep cooking until it turns into a sticky mixture. Add another tablespoon of ghee and cook for a few minutes until it thickens.
• Turn the heat off, add cardamom powder and mix thoroughly.
• Allow it to cool down a little. Once the mixture is warm to the touch, shape them into small ladoos.

To make almond and pistachio ladoo:

• Heat a non-stick pan over low flame. Add pistachios and lightly roast it for about 3-4 minutes. Turn the heat off and set aside to cool down. Then grind to a coarse powder.
• In the same pan add 1 tsp ghee and heat it over low flame. Add the chopped almonds and cook for a minute. Transfer to a bowl and set aside.
• Then add another teaspoon of ghee in the pan and once it melts, add the chopped pistachios. Cook for 1-2 minutes. Then transfer to a bowl and set aside.
• Pour 1.5 tbsp ghee in a non-stick pan and heat it over a medium-low flame. Lower the flame and add semolina. Roast it for about 8-10 minutes while stirring continuously. Once the colour of the semolina becomes light golden and it gives off a mild aroma, turn the heat off.
• Transfer the mixture to a plate and let it cool for 4-5 minutes.
• Add condensed milk ( ½ cup+2 tbsand keep mixing until it comes together like a dough.
• Divide the dough into two parts and place them in separate bowls. To the first bowl add coconut flakes, chopped almonds which were roasted in ghee and ¼ tsp cardamom powder. Mix well and shape them into small ladoos.
• Brush each almond ladoo with condensed milk and roll them in desiccated coconut.
• In the second bowl, add ¼ tsp cardamom powder and chopped pistachio which were roasted in ghee. Combine well and shape them into small ladoos.
• Brush each pistachio ladoo with condensed milk and roll them in pistachio powder.

Notes

1. Always grease your palm with ghee before shaping the ladoos.
2. While making the suji mixture, if it looks very dry then you may pour a little milk into it and then combine well.
3. While working on the first dough, keep the other dough covered with cling film. This will prevent it from drying out.
4. Store all the ladoos in an airtight container in the refrigerator for up to 7 days.

Keyword Independence Day Recipe, Indian Dessert, ladoo, tricolour

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Happy Cooking!