Step 1: Prepare the Carrots

Wash the carrots thoroughly. Peel the carrots using a peeler and then cut off the top and bottom ends. Grate all the carrots using a grater. This should yield approximately 2 cups of grated carrots.

Step 2: Sauté Carrots in Ghee

Heat a non-stick pan over low to medium flame. Add 2 tablespoons of ghee to the pan and let it melt. Once the ghee is hot, add the grated carrots to the pan. Sauté the carrots for about 5-7 minutes, stirring continuously, until all the water from the carrots has evaporated and they become dry and soft.

Step 3: Prepare Jaggery

While the carrots are sautéing, finely chop 1 cup of jaggery. Ensure it's in small pieces for easier melting.

Step 4: Add Jaggery and Cook

Once the carrots are dry and soft, add the finely chopped jaggery to the pan. Mix well and continue to cook on low to medium flame. The jaggery will start to melt and release water, making the mixture liquidy. Keep stirring constantly for about 5-7 minutes until the jaggery is fully dissolved, the mixture thickens, and starts to leave the sides of the pan, indicating it has released ghee.

Step 5: Incorporate Milk Powder and Cardamom

Turn off the gas. Add 3 tablespoons of milk powder and 1 teaspoon of cardamom powder to the carrot and jaggery mixture. Mix thoroughly until the milk powder is fully incorporated and any lumps disappear, resulting in a smooth mixture.

Step 6: Add Dry Fruits

Finely chop the cashews, almonds, and pistachios (approximately 1/4 cup each). Add these chopped dry fruits to the mixture in the pan. Mix everything together well.

Step 7: Form the Laddus

Allow the mixture to cool slightly until it's warm enough to handle but not completely cold. Take a small portion of the mixture in your palm and roll it into a bite-sized laddu, shaping it with your fingers. Repeat until all the mixture is used.

Step 8: Serve and Enjoy

Arrange the prepared carrot laddus on a plate. Serve immediately or store them in an airtight container. Enjoy your homemade, healthy, and delicious carrot laddus!

• Use thin, red carrots for more sweetness.

• Keep the gas flame low to medium while frying carrots to prevent burning.

• Chop jaggery finely for easier mixing and melting.

• Make laddus when the mixture is slightly warm, as completely cold jaggery will harden and make rolling difficult.

• Use a food chopper for carrots to save time on grating.

• Substitute block jaggery with jaggery powder or sugar as per preference.

• Add your favorite dry fruits like walnuts or pecans.

• Blend dry fruits into a powder if you prefer a smoother texture over a coarse chop.