Pumpkin and Coconut Ladoo

These pumpkin and coconut ladoos are the ideal Diwali treat—sweet, creamy, and decadent with a warm spice aroma.

Ingredients :

• 1 (15-ounce) can pumpkin purée

• 1 cup (70g) unsweetened shredded coconut

• 1/3 cup (69g) ghee, plus more for baking sheet

• 1 (14-ounce) can sweetened condensed milk

• chai masala or pumpkin spice seasoning, 3/4 tsp

• 3/4 teaspoon kosher salt

• 3/4 cup (63g) unsalted cashew butter

• 3 cups (16.5 ounces) white chocolate chips

For decorating (optional)

• Unsweetened shredded coconut, toasted or untoasted

• White chocolate ganache

• Nuts that have been finely chopped, such cashews or pistachios

STEPS :

     1. Drain the pumpkin :

A double layer of paper towels or cheesecloth can be used to line a fine-mesh sieve. The pumpkin purée should be added to the medium bowl that has the sieve over it.

If using a cheesecloth, construct a pouch by wrapping the cloth around the purée and squeezing out as much liquid as you can. Using paper towels, cover the pumpkin purée by folding the towel over it. The liquid should now be forced through the sieve by placing your hand firmly on the paper towel.

     2. Toast the coconut :

Over medium heat, place a small Dutch oven or non-stick pan covered with enamel. The coconut should be heated for 2 to 4 minutes, until it is fragrant and highly golden-brown speckled. I enjoy mixing chunks of roasted and less toasted coconut.

     3. Stir in the ghee :

With a rubber spatula, incorporate the ghee with the mixture after lowering the heat. Stir continuously until the ghee melts and completely covers the coconut.

     4. Add the sweetened condensed milk :

Salt, chai masala, and condensed milk should be added. The temperature should be raised to medium and simmered. Cook for 2 to 3 minutes, stirring regularly, or until the mixture thickens and starts to peel away from the pan's sides.

     5. Add the pumpkin :

Add the pumpkin purée and cashew butter after lowering the heat to medium-low. It takes around 8 minutes for the mixture to stop sticking to the pan after regular stirring and scraping of the pan's bottom and edges. If the bottom starts to brown too rapidly, reduce the heat.

     6. Add the white chocolate chunks by stirring :

Add the white chocolate chips and stir until melted before turning off the heat. Mixture should cool in a heat-resistant basin for at least 15 minutes before being used.

     7. Shape, decorate, and chill :

Wax or parchment paper should be used to line a big baking sheet. Grease with ghee sparingly. 

Scoop some of the mixture onto your hands using a 1 1/2-inch cookie scoop and ghee-coated hands. Don't worry if the mixture appears greasy; this might happen if the white chocolate heats up too much. You won't need to grease your hands or the scoop, and this won't have a negative effect on the outcome. 

Form a ball out of the ingredients. Roll the ladoos in chopped nuts or coconut that has been laid out on a small plate, if you want.

Repeat scooping, rolling, and topping the ladoos on the baking sheet. The ladoos should be refrigerated for at least three hours to reach firmness.

     8. Serve :

When ready to serve, take the ladoos out of the fridge and give them 30 minutes to come to room temperature. 

Ladoos need to be kept in the fridge. For up to three days, keep them in an airtight container. Alternately, you can freeze them for two to three weeks in a freezer-safe plastic bag.