Go Back

Coconut Beetroot Ladoo



  • Grated Beetroot- 2 cups tightly packed
  • Grated Coconut - 2 cups tightly packed
  • Sweetened Condensed Milk - 1 cup
  • Cardamom Powder - 1/2 tsp
  • cup Milk - 1/2or Milk Powder - 1/4+ 1/2water
  • Ghee/ Clarified Butter - 1/3 cup
  • Roasted Poppy Seeds For Rolling the ladoos



  • In a heavy bottomed pan, mix beetroot, coconut and heat it.
  • Keep on stirring until they mix properly.
  • Now add cardamom powder and milk.
  • Add condensed milk and mix well.
  • Cover and cook until the beetroot is soft.
  • Once there is no liquid left in the mixture, add ghee.
  • Mix and cook until the mixture leaves the sides.
  • Remove from flame and allow it to cool completely.
  • Dry roast poppy seeds and transfer to a plate.
  • Now pinch small portions of the mixture, shape into ladoo and roll in poppy seeds to coat.
  • Arrange in an airtight box and refrigerate.
  • Serve it chilled or at room temperature.