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

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

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.

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.

Add the cane sugar and mix well till evenly mixed.

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.

Take the remaining desiccated coconut powder in a bowl.

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.

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