Authentic Date & Flaxseed Ladoo Recipe – Easy Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Date & Flaxseed Ladoo Recipe – Easy Indian Sweet

Hey everyone! If you’re anything like me, you have a sweet tooth that needs satisfying, but you also want something that feels… good. That’s where these Date & Flaxseed Ladoos come in. I first made these when I was looking for a healthier treat for my family, and they were an instant hit! They’re so easy to make, require minimal ingredients, and are packed with flavour. Plus, they’re a wonderful way to enjoy a traditional Indian sweet without the guilt. Let’s get cooking!

Why You’ll Love This Recipe

These ladoos are seriously special. They’re naturally sweetened with dates, so you can skip the refined sugar. The flaxseed meal (or almond flour!) adds a lovely nutty flavour and a boost of omega-3s. They’re perfect for a quick energy boost, a festive treat, or just a little something sweet with your evening chai. Honestly, once you try them, you’ll be making them again and again!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious ladoos:

• 1 cup ground golden flaxseed meal OR almond flour
• 10 medjool dates, pitted
• ¼ cup + 1 tablespoon water
• 3 tablespoons ghee
• ¼ cup raisins
• 1 teaspoon fennel seeds OR ground cardamom

Ingredient Notes

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

• Golden Flaxseed Meal/Almond Flour: I love using flaxseed meal for the added health benefits, but almond flour works beautifully too! It gives a slightly different texture – a bit more crumbly, but still delicious. (1 cup flaxseed meal is about 90g, 1 cup almond flour is about 96g)
• Medjool Dates: These are key. Medjool dates are soft, plump, and naturally sweet. They bind the ladoos together perfectly. Don’t try to substitute with drier dates – you’ll need to soak them first!
• Ghee: Ghee adds a wonderful richness and flavour. It’s traditional in Indian sweets, and honestly, nothing quite compares.
• Fennel Seeds/Cardamom: This is where you can get creative! Fennel seeds (saunf) give a lovely anise-like flavour, common in North Indian ladoos. Cardamom (elaichi) is more popular in South India and offers a warm, fragrant sweetness. My grandmother always used cardamom – it reminds me of her kitchen!

Step-By-Step Instructions

Alright, let’s make some ladoos!

1. First, let’s toast the flaxseed meal or almond flour. Add it to your Instant Pot on sauté mode and toast for 8-10 minutes, stirring frequently, until it’s golden and fragrant. Set aside to cool. This step really brings out the nutty flavour.
2. Next, melt the ghee in the Instant Pot. Add the chopped dates and ¼ cup of water. Pressure cook for 5 minutes.
3. Once the cooking time is up, do a quick release of the pressure. Now, mix in the toasted flour, raisins, and your chosen spice (fennel seeds or cardamom).
4. Time to get your hands dirty! Mash the mixture really thoroughly. It should come together into a sticky, cohesive dough. If it’s too dry, add the extra tablespoon of water, a little at a time.
5. Use a small cookie scoop (or your hands!) to form the mixture into small balls.
6. Finally, let the ladoos cool completely before serving. This helps them firm up.

Expert Tips

• Don’t skip toasting the flour! It makes a huge difference in flavour.
• Make sure your dates are pitted before you start.
• If the mixture is too sticky, lightly grease your hands with ghee before rolling the ladoos.
• For a smoother texture, you can pulse the dates in a food processor before adding them to the Instant Pot.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with an equal amount of coconut oil.
• Gluten-Free: This recipe is naturally gluten-free as long as you use almond flour or flaxseed meal!
• Spice Level: Adjust the amount of fennel seeds or cardamom to your liking. I sometimes add a pinch of nutmeg for extra warmth.
• Festival Adaptations: These ladoos are perfect for Diwali, Holi, or any festive occasion! You can add a sprinkle of chopped pistachios or almonds for a more decorative touch.

Serving Suggestions

These ladoos are delicious on their own, but they’re also lovely with a cup of masala chai or a glass of milk. They make a great snack for kids and adults alike!

Storage Instructions

Store the ladoos in an airtight container at room temperature for up to a week. You can also store them in the refrigerator for up to two weeks.

FAQs

1. Can I use other types of dates for this ladoo recipe?

While Medjool dates are best, you can use other types. However, you might need to soak them in warm water for 30 minutes to soften them before using.

2. What is the purpose of toasting the flaxseed meal/almond flour?

Toasting enhances the nutty flavour and adds a lovely aroma to the ladoos. It also helps to dry out the flour slightly, making it easier to bind.

3. Can I make these ladoos ahead of time?

Absolutely! They actually taste even better after a day or two, as the flavours meld together.

4. What’s the difference between using fennel seeds and cardamom?

Fennel seeds have a distinct anise-like flavour, while cardamom is warm and fragrant. It really comes down to personal preference and regional traditions.

5. My ladoo mixture is too dry/wet – how do I adjust it?

If it’s too dry, add a teaspoon of water at a time until it comes together. If it’s too wet, add a tablespoon of flaxseed meal or almond flour.

6. Can I add nuts to this recipe?

Definitely! Chopped almonds, pistachios, or cashews would be a lovely addition. Add about ¼ cup of chopped nuts to the mixture along with the raisins.