Jaggery carrot laddoo

Jaggery is a good source potassium and is a healthy substitute for refined sugar. I recommend using hard jaggery which is golden brown.

I grated jaggery into thin slivers to use in the laddoo. Mom and dad use jaggery when they make anything sweet, like in ada, kozhukatta and aval. Freshly crushed sugarcane juice is very refreshing, especially after a few games of badminton. Me and my badminton buddies used to get it from the road side vendor, who would crush sugarcane with a large apparatus. Hope you enjoy these laddoos as much as we did. It tastes great alongside a dollop of vanilla ice-cream.

Jaggery - 1/2 cup
Water - 1/4 cup
Carrot - 1 and 1/2, peeled and grated
Coconut grated - 1/2 cup
Green cardamom - 3
Cloves - 1
Almond - 8, cut into small slivers

Crush cardamom to a powder with a mortar and pestle. Remove skin. In a small pan, add jaggery and water. On low flame, caramelize, till it turns syrupy. Add carrot and coconut. Sir. Continue to cook on low flame until all moisture evaporates, 50 to 60 minutes. Take off from flame. Stir in ground cardamom and almond. Allow to cool. Refrigerate for an hour. Make small balls.

Recipe courtesy : cure.fit