Carrot Truffles – Gajar Laddus or Ladoo

These yummy looking Carrot Truffles are my favorite as they are so quick and easy to make. Not only that you can customize it so easily with healthier options. Carrot is one of my favorite vegetable to use in desserts for its natural color and sweetness. You can definitely use other veggies like Beet, and Bottle gourd(Dudhi or Lauki). Some colorful nutritions fruits and veggies are perfect for making natural flavored colored desserts and treat.

These carrot truffles are vegan and gluten free as well.
Carrots are one of the best sources of carotene which is a strong antioxidant, but carrots also contain other phenolic compounds that are antioxidants. Many people do not realize that numerous phenolic compounds are located in the skin of fruit and vegetables, many of which are removed by peeling prior to processing. So for this recipe, if desired, keep the skin.
Carrots are an excellent source of vitamin A, providing 210% of the average adult’s needs for the day. They also provide 6% of vitamin C needs, 2% of calcium needs and 2% of iron needs per serving.
Carrots also contain, in smaller amounts, essential oils, carbohydrates and nitrogenous composites. They are well-known for their sweetening, antianaemic, healing, diuretic, remineralizing and sedative properties.
To add more nutrition, I also add almond meal/flour and grated coconut to this recipe. And again, if desired, keep the skin of almond as well for this recipe.

Now, there are two ways to prepare this recipe. Traditionally, Turkish cuisine prepare the puree of steamed/boiled carrot and then cook with sugar till thick. But I thought of eliminating that and follow Indian traditional recipe of Gajar Halwa aka Gajrela. So I grate the carrots and prepare this recipe as below.