Pumpkin Coconut Ladoo Recipe

Pumpkin Coconut Ladoo Recipe are sweet balls of grated pumpkin and cane sugar, an instant energy derivative that can be served as an after school snack.

Nithya Anantham
Pumpkin Coconut Ladoo Recipe
1093 ratings.

Pumpkin Coconut Ladoo Recipe is a power packed sweet energy balls made using yellow pumpkin and desiccated coconut. Yellow pumpkin has higher amounts of antioxidants and vitamins to keep the heart healthy. It is a great source of fibre, making it beneficial for weight watchers. 

Pumpkin Coconut Ladoo Recipe is quick to make healthy energy balls, prepared using minimal ingredients. We have replaced the white sugar with cane sugar in the recipe to make it even more healthier. A pinch of nutmeg adds a great flavour to the recipe as well.

Serve the Pumpkin Coconut Ladoo Recipe as a snack, or as an after workout snack, along with a glass of Turmeric Milk Recipe.

If you like this recipe, try more Homemade Ladoo Recipes such as

  1. Churma Ladoo Recipe (Atta/Whole Wheat Ladoo)
  2. Flax Seed Ladoo Recipe
  3. Guilt-free Amaranth, Dates and Almond Ladoo Recipe (Energy Balls)

Cuisine: Indian
Course: Dessert
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

5 M

Cooks in

10 M

Total in

15 M


4 Servings


  • 1-1/2 cups Kaddu (Parangikai/ Pumpkin) , grated
  • 1 cup Dessicated Coconut
  • 4 tablespoons Cane sugar
  • 1/8 teaspoon Nutmeg powder
  • 1/8 teaspoon Cardamom Powder (Elaichi)
  • 1 tablespoon Ghee

How to make Pumpkin Coconut Ladoo Recipe

  1. To begin making Pumpkin Coconut Ladoo Recipe, grate the pumpkin and keep all the ingredients ready.

  2. In a non-stick kadai, dry roast the desiccated coconut on medium heat until it becomes aromatic and keep aside.

  3. Add the yellow pumpkin to the same pan and cook until it becomes mushy, with stirring as required. Mash the pumpkin with the back of the ladle once it is mushy.

  4. Save about 2 tablespoons of the roasted dessicated coconut for the coating later, and add the rest into the pan, mix well with wooden spoon.

  5. Add the cane sugar and mix well till evenly mixed.

  6. Add the ghee, nutmeg and cardamom powder and mix until the mixture comes together without sticking the pan. Then switch off the heat and wait for the mixture to cool.

  7. Take the remaining desiccated coconut powder in a bowl.

  8. Once the mixture is cooled a bit and can be handled with bare hands, make small lemon sized balls of the mixture, coat it with the desiccated coconut and store it in an airtight container.

  9. Serve the Pumpkin Coconut Ladoo Recipe as a snack, or as an after workout snack, along with a glass of Turmeric Milk Recipe.