Authentic Nut & Seed Laddoo Recipe – Jaggery Sweet Treats

Last Updated on 2 months by Neha Deshmukh

Authentic Nut & Seed Laddoo Recipe – Jaggery Sweet Treats

Introduction

Oh, ladoos! These little balls of goodness just scream celebration, don’t they? I remember my grandmother making these during Diwali, the whole house smelling of roasted nuts and sweet jaggery. It was pure magic. This Nut & Seed Laddoo recipe is a healthier twist on the traditional sweet, packed with the goodness of nuts and seeds, and naturally sweetened with jaggery. It’s surprisingly easy to make, and honestly, so satisfying. Let’s get started!

Why You’ll Love This Recipe

These ladoos aren’t just delicious; they’re a powerhouse of nutrients! They’re perfect for a quick energy boost, a healthy snack, or a festive treat. Plus, they’re naturally gluten-free and can easily be made vegan. They’re a wonderful way to incorporate more seeds into your diet, and the jaggery adds a lovely, complex sweetness that’s so much more interesting than refined sugar.

Ingredients

Here’s what you’ll need to make these delightful ladoos:

• 1 cup Peanuts
• 1 cup Sesame Seeds
• 2 tbsp Almonds
• 2 tbsp Pistachios
• 2 tbsp Sunflower Seeds
• 2 tbsp Pumpkin Seeds
• 1 cup Dry Coconut (grated)
• 2 Anjeer (dried figs), chopped
• 2 Dates, chopped
• 1 tsp Cardamom Powder
• 1 cup Jaggery
• ½ cup Water (approximately)

Ingredient Notes

Let’s talk ingredients! Each one brings something special to the table:

• Peanuts: A great source of protein and healthy fats. They add a lovely, grounding flavour.
• Sesame Seeds: These tiny seeds are packed with calcium and antioxidants. Black sesame seeds are particularly prized in Ayurveda. You can use white or black, or a mix!
• Almonds & Pistachios: These add a touch of luxury and healthy fats. They also contribute to a beautiful texture.
• Sunflower & Pumpkin Seeds: These are fantastic sources of magnesium and zinc. Don’t skip them!
• Dry Coconut: Adds natural sweetness and a lovely chewiness. Freshly grated is best, but desiccated works too.
• Anjeer & Dates: These act as natural binders and add a wonderful caramel-like sweetness.
• Cardamom: A must-have in Indian sweets! Use good quality cardamom powder for the best flavour. A little goes a long way.
• Jaggery: This unrefined sugar is a traditional sweetener in India. It has a beautiful, molasses-like flavour and is rich in minerals. You can find it in most Indian grocery stores. Using jaggery instead of sugar gives these ladoos a unique depth of flavour.
• Water: Used to create the jaggery syrup.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast the peanuts in a pan on low flame. Keep stirring until they’re golden brown and crunchy. This usually takes about 5-7 minutes. Once cooled, give them a quick blend in a mixer to a coarse powder. Don’t over-blend – we want some texture!
2. Repeat the roasting and blending process separately for the sesame seeds, almonds, pistachios, sunflower seeds, and pumpkin seeds. It’s a little bit of work, but trust me, it’s worth it!
3. Now, roast the grated dry coconut until it’s lightly golden and aromatic. This takes just a few minutes, so watch it carefully to prevent burning.
4. In a large bowl, combine all the powdered nuts and seeds, along with the roasted coconut.
5. Add the chopped anjeer and dates, and a generous pinch of cardamom powder. Give everything a good mix.
6. Time for the jaggery syrup! In a separate pan, combine the jaggery and water. Bring it to a boil and continue cooking until it reaches one-string consistency. (More on that in the tips section!)
7. Carefully pour the hot jaggery syrup into the dry ingredients. Mix everything really well until it’s thoroughly combined. Be careful, it will be hot!
8. Let the mixture cool slightly. Once it’s cool enough to handle, shape it into small ladoos or balls.
9. Store your ladoos in an airtight container. They’ll stay fresh for up to a month (if they last that long!).

Expert Tips

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

• Roasting is Key: Don’t rush the roasting process. It brings out the flavour of the nuts and seeds and ensures they’re nice and crunchy.
• One-String Consistency: To check if the jaggery syrup has reached one-string consistency, take a small drop of the syrup between your thumb and forefinger. If it forms a single, unbroken string when you pull them apart, it’s ready.
• Consistency Check: If the mixture feels too dry, add a teaspoon of water at a time until it comes together. If it’s too wet, roast it for a few more minutes.
• Cooling Time: Letting the mixture cool slightly before shaping makes it much easier to handle.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your jaggery is processed without bone char (some brands use it).
• Gluten-Free Adaptation: Naturally gluten-free!
• Spice Level Adjustment: Feeling adventurous? Add a tiny pinch of black pepper or grated ginger to the mixture for a warming kick. My friend, Priya, swears by a little ginger!
• Festival Adaptations: These ladoos are perfect for Diwali, Ganesh Chaturthi, or any festive occasion. You can even add a few strands of saffron for a touch of elegance during special celebrations.

Serving Suggestions

These ladoos are delicious on their own with a cup of chai. They also make a lovely addition to a festive platter or a healthy snack box for kids.

Storage Instructions

Store in an airtight container at room temperature for up to one month.

FAQs

• What is the shelf life of these ladoos? They’ll stay fresh for up to a month if stored in an airtight container.
• Can I use other nuts and seeds in this recipe? Absolutely! Feel free to experiment with walnuts, cashews, chia seeds, or flax seeds.
• What is the best way to grind the nuts and seeds? A food processor or a powerful blender works best. Pulse until you reach a coarse powder.
• Can I substitute jaggery with sugar or another sweetener? You can use sugar, but the flavour won’t be the same. Honey or maple syrup can also be used, but you may need to adjust the quantity.
• How do I know when the jaggery syrup has reached one-string consistency? Take a small drop of the syrup between your thumb and forefinger. If it forms a single, unbroken string when you pull them apart, it’s ready.