Easy Cashew Oat Ladoo Recipe – Indian Date & Coconut Bites

Last Updated on 5 months ago by Neha Deshmukh

Easy Cashew Oat Ladoo Recipe – Indian Date & Coconut Bites

Hey everyone! If you’re anything like me, you’re always on the lookout for a sweet treat that doesn’t require hours in the kitchen. And if that treat happens to be a little bit healthy too? Even better! These Cashew Oat Ladoo are exactly that – quick, easy, and utterly delicious. I first made these when I was craving something sweet but didn’t want to reach for processed snacks. They’ve been a family favorite ever since!

Why You’ll Love This Recipe

These aren’t your grandma’s ladoos (though hers are probably amazing too!). They’re a modern take on a classic Indian sweet, perfect for a quick energy boost or a guilt-free dessert. They’re naturally sweetened with dates and maple syrup, packed with healthy fats from cashews, and come together in under 15 minutes. Plus, they’re wonderfully customizable – more on that later!

Ingredients

Here’s what you’ll need to whip up a batch of these delightful bites:

• ½ cup cashews (about 85g)
• 1 cup quick oats (about 80g)
• 1 cup desiccated coconut powder (about 100g)
• 1 teaspoon cardamom powder
• 10 Medjool dates, pitted (about 170g)
• 1-2 tablespoons maple syrup
• Desiccated coconut powder (for rolling)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Cashews: Choosing quality is key. Look for plump, pale cashews. Roasting them lightly (more on that in the tips section!) really brings out their flavor.

Quick Oats: Rolled oats can work in a pinch, but quick oats give the best texture. Instant oats aren’t recommended as they can make the ladoos too mushy.

Desiccated Coconut: You can use sweetened or unsweetened desiccated coconut. If using sweetened, you might want to reduce the maple syrup slightly. I prefer unsweetened so I can control the sweetness level.

Cardamom: The queen of Indian spices! Freshly ground cardamom is amazing, but good quality cardamom powder works perfectly well. Don’t skimp – it adds such a lovely aroma.

Medjool Dates: These are essential for binding and sweetness. They’re soft, plump, and have a caramel-like flavor. Don’t try substituting with dried, hard dates – it won’t work as well.

Maple Syrup: I love maple syrup for its flavor, but you can use honey or agave nectar as alternatives. Adjust the amount to your liking – everyone has a different sweet tooth!

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

First, crush the cashews in a food processor until they’re slightly broken, but not powdered. You want some texture! Transfer them to a bowl.

Next, add the quick oats, desiccated coconut powder, cardamom powder, and dates to the food processor. Pulse everything together until it starts to combine.

Now, add 1 tablespoon of maple syrup and pulse again. If the mixture seems too dry, add another tablespoon. You’re looking for a mixture that will bind together when you press it.

Time to combine! Add the processed mixture to the bowl with the crushed cashews and mix well.

Now for the fun part – shaping! Take about a tablespoon of the mixture and roll it into a small ball. Repeat with the remaining mixture. You should get around 16 ladoos.

Finally, roll each ladoo in desiccated coconut powder to coat.

Pop them in the fridge for at least 30 minutes to firm up before serving. Trust me, they’re worth the wait!

Expert Tips

Here are a few things I’ve learned over the years to make these ladoos perfect every time:

Achieving the Perfect Ladoo Consistency: The key is to not over-process the mixture. You want it to bind, but not become a paste.

Preventing Stickiness: Handling the Date Mixture: Dates can be sticky! If the mixture is sticking to your hands, lightly dampen them with water.

Toasting Cashews for Enhanced Flavor: Toasting the cashews before crushing them takes these ladoos to the next level. Simply dry roast them in a pan for 5-7 minutes, or bake at 180°C (350°F) for 8-10 minutes. Let them cool completely before crushing.

Variations

This recipe is a great base for experimentation!

Vegan Ladoo Adaptation: This recipe is already naturally vegan! Just double-check your maple syrup is 100% pure.

Gluten-Free Confirmation: These ladoos are naturally gluten-free, as long as you use certified gluten-free oats.

Spice Level Adjustment: My friend, Priya, loves adding a pinch of grated ginger or nutmeg for a warmer flavor. Feel free to experiment!

Festival Adaptations: These are perfect for gifting during festivals like Diwali or Raksha Bandhan. Package them in pretty little boxes or wrap them in colorful paper.

Serving Suggestions

These ladoos are delicious on their own with a cup of chai. They also make a great addition to a festive platter or a healthy snack box. My kids love them as an after-school treat!

Storage Instructions

Store these ladoos in an airtight container in the refrigerator for up to a week. They can also be frozen for up to a month.

FAQs

Got questions? I’ve got answers!

What is the shelf life of these ladoos? They’ll stay fresh in the fridge for about a week, or in the freezer for a month.

Can I use other nuts instead of cashews? Absolutely! Almonds or pistachios would be delicious substitutes.

Can I make these ladoos without a food processor? It’s definitely harder, but you can finely chop the dates and cashews and mix everything together by hand. It will take some elbow grease!

How can I adjust the sweetness level? Reduce or increase the amount of maple syrup to your liking. Remember that dates are already quite sweet.

Are Medjool dates essential, or can I use other types of dates? Medjool dates are really the best for this recipe because of their soft texture and caramel-like flavor. Other dates will work in a pinch, but you may need to add more maple syrup to compensate.

Enjoy making (and eating!) these delicious Cashew Oat Ladoo. Let me know how they turn out in the comments below!