Shakarkand & White Jaggery Ladoos

Name: How to Make Shakarkand & White Jaggery Ladoos | Easy & Delicious Shakarkand & White Jaggery Ladoos Recipe
Total time: 10 min
Yield: 4
Cuisine: north-indian

#cnv26 A wholesome, energy-boosting sweet designed for vrat (fasting), these Shakarkand Ladoos represent a perfect balance of traditional nutrition and elegant presentation. The base of soft, roasted, and mashed sweet potato provides a naturally creamy texture and complex, earthy sweetness. By incorporating high-quality, white jaggery, the ladoos achieve a delicate, golden-hued elegance . Each ladoo is carefully shaped and finished with a crunchy topping of pumpkin seeds, providing a delightful contrast in texture.

prep time 10 Mins

cook time 15 Mins

chef Suman Agrwal

Step 1

Heat ghee in a heavy-bottomed pan over medium heat. Add the mashed sweet potato and sauté for 5–7 minutes until it loses its raw moisture and becomes slightly firm.

Step 2

Add the white jaggery to the pan. Stir continuously as it melts and blends with the sweet potato mixture. The mixture will loosen first, then begin to thicken.

Step 3

Once the mixture starts to pull away from the sides of the pan, stir in the cardamom powder and dessicated coconut. Cook for another 2 minutes, then remove from the heat.

Step 4

Let the mixture cool until it is comfortable to handle. With lightly greased palms, roll small portions of the mixture into smooth, uniform spheres.

Step 5

Roll the ladoos in extra dessicated coconut for a beautiful, snow-dusted look. Top each with a pumpkin seeds .

Calories 300 Kcal

Total Fat 40 g

Carbs 20 g

Protein 9 g

ESSENTIAL ITEMS

2 large sweet potatoes (shakarkand), boiled, peeled, and mashed

0.5 cup white jaggery (safed gud), grated or powdered

0.25 cup dessicated coconut (plus extra for rolling)

2 tbsp ghee

0.5 tsp cardamom powder

pinch nutmeg or saffron strands for aromatic depth

to garnish pumpkin seeds or almonds

Recipe by:

Suman Agrwal

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