Oats and Sesame Jaggery Recipe – Easy Indian Sweet Treats

Last Updated on 4 months by Neha Deshmukh

Oats And Sesame Jaggery Recipe – Easy Indian Sweet Treats

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 even better if it’s got a little bit of goodness packed in! This Oats and Sesame Jaggery recipe is exactly that – a delightful Indian sweet that’s relatively quick, easy, and oh-so-satisfying. I first made this during a particularly chilly winter, and it quickly became a family favorite. Let’s get started, shall we?

Why You’ll Love This Recipe

This isn’t your average ladoo recipe! It’s a wonderful blend of textures – the slight chewiness of the oats, the satisfying crunch of sesame seeds, and the rich sweetness of jaggery. Plus, it’s a healthier take on traditional sweets, using oats for added fiber and sesame seeds for a boost of nutrients. It’s perfect for a quick snack, a festive treat, or just when you need a little something sweet to brighten your day.

Ingredients

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

• ¾ cup fast-cook oats (about 90g)
• 1 cup white sesame seeds (about 140g)
• 4-5 jaggery cubes (approximately 100-120g)
• 2 tablespoons milk (30ml)
• 3 teaspoons ghee (or unsalted butter – about 15g)
• 2 cardamom pods
• A few dried cranberries (optional – about 20g)

Ingredient Notes

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

Jaggery: Types and Uses

Jaggery is unrefined sugar, and it comes in different forms. You can use either cube jaggery or grated jaggery for this recipe. I prefer cubes because they’re easier to measure, but grated jaggery melts a little faster. The flavour is wonderfully complex – much more interesting than regular sugar, in my opinion!

Oats: Choosing the Right Kind

Fast-cook oats work best here. They bind well and give a nice texture. Rolled oats can be used in a pinch, but you might need to adjust the amount of milk slightly. Avoid steel-cut oats, as they take too long to cook.

Sesame Seeds: Black vs. White

I’ve used white sesame seeds in this recipe, but you can absolutely use black sesame seeds, or even a mix of both! Black sesame seeds have a slightly nuttier flavour. If using black sesame seeds, be aware they might slightly darken the colour of your ladoos.

Ghee vs. Butter: Flavor Profiles

Ghee adds a lovely, traditional Indian flavour. But if you don’t have ghee, unsalted butter works perfectly well. The flavour will be slightly different – a little less nutty – but still delicious.

Cardamom: Fresh vs. Ground

Freshly crushed cardamom pods are always best! They release so much more flavour. If you’re using ground cardamom, use about ½ teaspoon.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak those jaggery cubes in about 1 ½ glasses of water (around 360ml) to soften them up. This makes it easier to melt later.
2. While the jaggery is soaking, let’s roast the oats. In a pan over low heat, dry roast the oats for 10-12 minutes, stirring frequently. You want them to become fragrant and lightly toasted. Transfer them to a bowl and set aside.
3. In the same pan, roast the sesame seeds until they crackle and turn golden brown. This takes just a few minutes, so keep a close eye on them – they burn easily! Set aside with the oats.
4. Now, drain the water from the jaggery. Melt the soaked jaggery in a heavy-bottomed pan on low heat. Keep stirring until it reaches a hard-ball stage. To test, drop a tiny bit of the syrup into a glass of cold water – it should form a firm ball.
5. Add the milk, ghee, and cardamom pods to the jaggery syrup. Mix well, then stir in the roasted oats and sesame seeds. Make sure everything is fully coated in the sticky goodness!
6. Grease a plate with a little butter. Pour the mixture onto the greased plate and spread it out evenly. Let it cool slightly, then grease your hands with butter and shape the mixture into small balls or squares. If it’s too sticky, pop it in the oven at 300°F (150°C) for 7-8 minutes to dry it out a bit before shaping.

Expert Tips

• Don’t rush the jaggery melting process. Low and slow is the key to preventing it from burning.
• Roasting the oats and sesame seeds is crucial for flavour and texture. Don’t skip this step!
• Greasing your hands well will make shaping the ladoos much easier.

Variations

• Nutty Delight: Add a handful of chopped nuts like almonds or cashews for extra crunch and flavour. My friend, Priya, always adds pistachios – they look beautiful!
• Chocolate Boost: A tablespoon of cocoa powder mixed into the jaggery syrup adds a lovely chocolatey twist.
• Dried Fruit Fiesta: I love adding a few dried cranberries or chopped dates for extra sweetness and chewiness.

Vegan Adaptation

To make this recipe vegan, simply substitute the ghee with a vegan butter alternative or coconut oil.

Gluten-Free Confirmation

This recipe is naturally gluten-free, as oats are gluten-free (though always check the packaging to ensure they’re processed in a gluten-free facility if you have a severe allergy).

Spice Level Adjustment

Feel free to adjust the amount of cardamom to your liking. You can also add a pinch of nutmeg or a tiny bit of ginger powder for a warmer flavour.

Festival Adaptations (Makar Sankranti, Lohri)

These ladoos are perfect for festivals like Makar Sankranti and Lohri! They’re a traditional offering and a delicious way to celebrate.

Serving Suggestions

Serve these ladoos as a snack with a cup of chai, or offer them to guests as a sweet treat. They’re also a great addition to a festive platter.

Storage Instructions

Store these ladoos in an airtight container at room temperature for up to a week. They can also be refrigerated for longer storage.

FAQs

What is the best way to test if the jaggery has reached the hard-ball stage?

The cold water test is the most reliable. Drop a tiny bit of the syrup into a glass of cold water. If it forms a firm ball that you can pick up, it’s ready.

Can I use honey or sugar instead of jaggery?

You can, but the flavour will be different. Jaggery has a unique, molasses-like flavour that honey and sugar don’t have. If using sugar, you might need to adjust the amount of liquid.

Can I make this recipe without ghee? What can I substitute?

Yes! You can use vegan butter or coconut oil as a substitute for ghee.

How can I prevent the mixture from being too sticky?

Roasting the oats and sesame seeds properly helps. If it’s still too sticky, a quick bake in the oven will do the trick.

Can these ladoos be stored at room temperature?

Yes, they can be stored in an airtight container at room temperature for up to a week.

Enjoy making (and eating!) these delightful Oats and Sesame Jaggery ladoos. I hope they bring a little sweetness to your day! Let me know how they turn out in the comments below.