Pumpkin Coconut Laddu | Kaddu Ka Meetha | Pumpkin Coconut Dessert | How to make Besan Laddoo (ladoo) with Pumpkin | Pumpkin Sweet Dish Recipe

It’s Diwali, Pumpkin season and Halloween. So, why not make a delicious Pumpkin Coconut Laddu to suit the occasion. I have already shared Badam Burfi, Badusha and Ribbon pakoda  for Diwali. Do check out in case you have missed out!!

Pumpkin Coconut Laddu is a delicious dessert and kind of healthy treat, that attracts anyone with its gorgeous yellow-orange colour. This is very easy to make and you can make variations according to your taste. The fun part of making this laddu is that you can just add all the ingredients together in a pan, mix and then keep stirring over medium heat till it is done. To make it healthy, reduce the amount of ghee and just add a tablespoon of ghee towards the end…..you will still enjoy it!!

While making these, I was feeling so thrilled with all the fall colours, pumpkins and Halloween stuff out there. And these days we find pumpkins every where…. you know why? The nature is wearing an orange blanket. I totally adore fall…a line up of fall colours with various shades of red, yellow, purple, black, orange, pink, magenta, blue and brown!!

Above all when the pumpkin is from your own garden, then the fun is all together even more thrilling. The weather is getting colder day by day and this little pumpkin, sitting in a corner in my vegetable garden, was waiting to be tackled someday. I finally pondered on the idea of a pumpkin-based treat….that’s how I came up with this Pumpkin Coconut Laddu. I finished gutting the pumpkin, used up half for this recipe and stored the rest in the fridge, undecided on what to make with it. So, will come up with something…. hopefully!

Pumpkin from my backyard….fall harvest!!

Now you may ask, What are laddus?  Laddu (ladoo or laddoo) is a type of popular Indian sweet rolled into round shape. Do check out my recipe for Traditional Boondi Laddoo.

I’m using besan as the base for this recipe and also didn’t add too much ghee this time as mentioned in the recipe card because I ran out of ghee while making diwali sweets. Yesterday was Sunday and everything is closed here. In a way, it’s good for me..I can indulge on a couple of more laddus!! But, you guys do add everything as mentioned to get the absolute divine taste of laddus. 

Off to the recipe for Pumpkin Coconut Laddu!!

Step by step process to make Pumpkin Coconut Laddu:

• Sift Chickpea flour (besan). Add the flour in a pan and lightly roast it over low heat till you get a nice aroma.
• Keep stirring otherwise flour may brown. Turn off the heat and let it cool.

• Peel the skin of pumpkin and grate it.
• Sauté grated pumpkin and coconut separately for a few minutes in a pan over low heat. This helps to remove the raw smell.

• Now combine flour, sautéed pumpkin & coconut, milk and sugar in a pan.
• Mix it well to ensure there are no lumps.
• Place the pan over medium heat and stir continuously for few minutes. It may take about 5 to 7 minutes.

• Now add the ghee, simmer the heat and stir for few more minutes.
• Now you’ll see it bubbling and ghee leaving on the sides.

•  When the mixture gets thicker, turn off the heat.
• Add cardamom powder, mix well and let it to cool down.

• Shape into balls and roll the balls in desiccated coconut (optional).

NOTE: Preferably use dry desiccated coconut to roll the laddus for a longer shelf life. You can also have them as it is without rolling in coconut.

• Store laddus in an air tight container and leave them on the counter for the day or refrigerate for about a week.

A Quick Summary:

Print Recipe

Pumpkin Coconut Laddu | Kaddu Ka Meetha | Pumpkin Coconut Dessert

It’s Diwali, Pumpkin season & Halloween. Pumpkin Coconut laddu prepared with pumpkin, coconut & besan is an indulgent dessert perfect to suit the occasion.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Dessert / Sweets

Cuisine: Indian

Author: Padma Veeranki

Ingredients

• 1 Cup Chickpea flour Besan
• 1 1/2 Cups Grated pumpkin
• 1/2 Cup Shredded Coconut fresh
• 1 1/2 to 2 Cups Sugar
• 1 Cup Milk
• 1/4 to 1/2 Cup Melted Ghee/Clarified Butter
• 1 teaspoon Green Cardamom Powder
• 3 Tablespoons desiccated coconut to roll the balls

Instructions

• Sift Chickpea flour (besan). Add the flour in a pan and lightly roast it over low heat till you get a nice aroma.
• Sauté grated pumpkin and coconut separately for a few minutes in a pan to remove the raw smell.
• Now combine flour, sautéed pumpkin & coconut, milk and sugar in a pan.
• Mix it well to ensure there are no lumps.
• Place the pan over medium heat and stir continuously for few minutes till the mixture starts to thicken.
• Now add the ghee, simmer the heat and stir for few more minutes.
• Now you'll see it bubbling and ghee leaving on the sides.
• When it gets thicker, turn off the heat.
• Add cardamom powder and leave it to cool down.
• Shape into balls and roll the balls in desiccated coconut.
• Keep it in an air tight container and store on the counter for the day or refrigerate for about a week.

My Notes:

1. Adjust sweetness to suit your taste. You can reduce sugar by half a cup.
2. You can also reduce the quantity of ghee for a healthier option. It will not affect the taste drastically.
3. Rolling the balls in desiccated coconut as the last step is an optional step.
4. You can try out with other veggies…do share your experience.
5. For this laddu, I used frozen grated fresh coconut instead of desiccated dry coconut. If you ever see fresh mature coconut in the market, do give them a try!

Check out other FESTIVAL RECIPES & DIWALI RECIPE COLLECTION from blog.

My Diwali specials for this year are:

1. Easy Badam Burfi Recipe
2. Badusha Recipe
3. Ribbon Pakoda
4. Pumpkin Coconut Laddoo (Diwali & Halloween Special)

Many more to come…STAY TUNED!!

Happy Cooking 🙂

Cheers!!

Padma.