Pumpkin and Coconut Ladoo

1. Stage

Drain the pumpkin: Line a fine-mesh sieve with a cheesecloth or a double layer of paper towels. Place the sieve over a medium bowl and add the pumpkin purée into it. If using a cheesecloth, wrap the cheesecloth over the purée to form a pouch and squeeze out as much liquid as possible. If using paper towels, fold the paper towel over the pumpkin purée to cover it. Then, firmly place your hand on the paper towel to squeeze the liquid through the sieve.  Note : After draining, you should have slightly less than 1 cup (6.5 to 7 ounces) of pumpkin purée.

2. Stage

Toast the coconut: Set a small enamel-coated Dutch oven or non-stick pan over medium heat. Add the coconut, and toast for 2 to 4 minutes, until it's fragrant and heavily speckled with golden-brown color. I like to have a mix of toasted and less toasted coconut pieces.

3. Stage

Stir in the ghee: Reduce the heat to low, add the ghee, and stir to combine with a rubber spatula. Continue stirring until the ghee melts and coats the toasted coconut.

4. Stage

Add the sweetened condensed milk: Add the condensed milk, chai masala, and salt. Increase the heat to medium and bring to a simmer. Cook, stirring frequently, until the mixture thickens and begins to pull away from the sides of the pan, 2 to 3 minutes.

5. Stage

Add the pumpkin: Reduce the heat to medium-low, then stir in the pumpkin purée and cashew butter. Stir frequently, scraping the bottom and sides of the pan, until the mixture no longer sticks to the pan, about 8 minutes. Lower the heat if the bottom begins to brown too quickly.

6. Stage

Stir in the white chocolate chips: Turn the heat off and stir in the white chocolate chips until melted. Transfer mixture to a heatproof bowl and cool for at least 15 minutes, until no longer hot.

7. Stage

Shape, decorate, and chill: Line a large baking sheet with wax or parchment paper. Lightly grease with ghee.  Coat your hands and a 1 1/2-inch cookie scoop with ghee and scoop out a portion of the mixture onto your hands. If the mixture feels oily, which can happen if the white chocolate gets too hot, don't worry. This will not negatively impact the final result—you won't need to grease your hands or the scoop.  Roll the mixture into a ball. If you'd like, roll the ladoos in shredded coconut or chopped nuts spread on a small plate. Place the ladoos onto the baking sheet and repeat, scooping, rolling, and topping. Chill the ladoos in the fridge for at least 3 hours until firm.

8. Stage

Serve: When ready to serve, remove the ladoos from the fridge and let them come to room temperature for 30 minutes.  Ladoos must be stored in the refrigerator. Store them in an airtight container for up to 3 days. Alternatively, freeze them in a freezer-safe plastic bag for 2 to 3 weeks. Did you love the recipe? Leave us stars below!