Authentic Dates and Nuts Laddoo Recipe – Sesame Coated Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Dates and Nuts Laddoo Recipe – Sesame Coated Sweet

Hey everyone! If you’re anything like me, you have a serious sweet tooth, especially when it comes to traditional Indian sweets. And honestly, nothing beats a perfectly made laddoo. Today, I’m sharing my family’s treasured recipe for Dates and Nuts Laddoo – a delightful treat that’s surprisingly easy to make, and absolutely packed with flavour. I first made these for Diwali a few years ago, and they were a huge hit! They’re naturally sweet, wonderfully chewy, and that sesame seed coating? Pure magic.

Why You’ll Love This Recipe

These laddoos aren’t just delicious; they’re also a little bit special. They’re made with wholesome ingredients, require no fancy equipment, and come together pretty quickly. Plus, they’re a fantastic source of energy – perfect for a mid-afternoon pick-me-up or a festive celebration. They’re a classic for a reason, and I think you’ll agree!

Ingredients

Here’s what you’ll need to make these irresistible laddoos:

• 500 grams dates (about 2 cups packed)
• ¼ cup raisins
• 2 tsp honey
• 3 tsp ghee (clarified butter)
• ¼ cup almonds
• ¼ cup pistachios
• ¼ cup walnuts
• ¼ cup cashew nuts
• Roasted sesame seeds, as needed for coating

Ingredient Notes

Let’s talk ingredients! The quality of your dates really matters here. I prefer using soft, Medjool dates – they have a lovely caramel flavour and are naturally moist, which makes the laddoos beautifully soft. If your dates are a little dry, soaking them in warm water for 10-15 minutes will do the trick.

As for the nuts, feel free to experiment! Traditionally, a mix of almonds, cashews, pistachios, and walnuts is used, but you can swap in pecans, macadamia nuts, or even hazelnuts. Ghee is essential for that authentic flavour and texture. It adds a richness you just can’t replicate with oil.

Ladoo recipes vary across India. In some regions, they use more sesame seeds, while others might add a touch of saffron or cardamom. It’s all about personal preference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast those sesame seeds. Spread them in a dry pan and roast over medium heat until they crackle and turn golden brown. This takes just a few minutes, but watch them carefully – they burn easily! Once cooled, set aside.
2. Now, dry roast the almonds, pistachios, walnuts, and cashews separately. Roasting each nut individually brings out their unique flavour. Cool them completely and then coarsely crush them. You can use a knife, a mortar and pestle, or even pulse them briefly in a food processor.
3. Time for the raisins! Melt about 3 tsp of ghee in a small pan and sauté the raisins until they plump up. Remove them from the pan and set aside.
4. Remove the seeds from the dates and grind them into a coarse paste. You don’t want it completely smooth – a little texture is nice.
5. In the same pan you used for the raisins, add the date paste, ghee, and honey. Cook over low heat, stirring constantly, until the mixture becomes soft and sticky. This usually takes about 5-7 minutes.
6. Add the crushed nuts and sautéed raisins to the date mixture. Mix everything really well until it’s all combined.
7. Grease your hands with a little ghee (this prevents the mixture from sticking). While the mixture is still warm, shape it into small, round balls – about 1 inch in diameter.
8. Finally, roll the laddoos in the roasted sesame seeds, pressing gently to ensure they’re coated completely.

And that’s it! You’ve made delicious, homemade Dates and Nuts Laddoos.

Expert Tips

Want to make sure your laddoos turn out perfect every time? Here are a few tips:

• Consistency is key: The mixture should be sticky enough to hold its shape, but not so sticky that it’s impossible to work with. If it’s too dry, add a tiny bit more ghee.
• Preventing stickiness: Greasing your hands with ghee is a lifesaver!
• Even coating: Make sure the laddoos are still slightly warm when you roll them in sesame seeds – this helps the seeds stick better.

Variations

Let’s get creative!

• Vegan Adaptation: Substitute the ghee with coconut oil. It will slightly alter the flavour, but still be delicious!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Variation: Add a pinch of cardamom powder or a few strands of saffron to the date mixture for a fragrant twist. My grandmother always added cardamom.
• Festival Adaptations: These laddoos are perfect for Diwali, Ganesh Chaturthi, or any festive occasion. You can even decorate them with edible silver leaf (varak) for a more elaborate presentation.

Serving Suggestions

These laddoos are wonderful on their own with a cup of chai. They also make a thoughtful gift! I love packaging them in small, decorative boxes for friends and family.

Storage Instructions

Store the laddoos in an airtight container at room temperature for up to a week. They can also be refrigerated for up to two weeks, but they might become a little firmer.

FAQs

Let’s answer some common questions:

• What type of dates work best for this recipe? Soft, Medjool dates are ideal, but you can use other varieties as long as they’re soft and moist.
• Can I use a different type of oil instead of ghee? While you can use oil, ghee really adds that authentic flavour. If you must substitute, use a neutral-flavoured oil like sunflower or canola oil.
• How do I prevent the laddoos from becoming too hard? Make sure your dates are soft and moist, and don’t overcook the date paste.
• Can I add any other dry fruits to the mixture? Absolutely! Chopped figs, apricots, or cranberries would be lovely additions.
• How long do these laddoos stay fresh? They’ll stay fresh at room temperature for up to a week, or in the refrigerator for up to two weeks.

Enjoy making (and eating!) these delightful laddoos. Let me know how they turn out in the comments below!