Oats Laddoo Recipe – Jaggery & Nut Sweet Treats

Neha DeshmukhRecipe Author
Ingredients
9 laddus
Person(s)
  • 1 cup
    quick cooking oats
  • 0.33 cup
    powdered jaggery
  • 10 count
    cashew nuts
  • 18 count
    raisins
  • 5 count
    almonds
  • 1 pinch
    cardamom powder
  • 1 tablespoon
    ghee
Directions
  • Dry roast oats in a pan until warm. Let cool, then grind into a fine powder.
  • Coarsely powder roasted cashews and almonds. Separately sauté raisins in ghee until puffed.
  • Combine oats powder, jaggery, cardamom powder, nuts, and raisins in a mixing bowl.
  • Gradually add warm melted ghee to bind the mixture into a dough-like consistency.
  • Shape the mixture into round ladoo balls while warm. Allow to set before serving.
Nutritions
  • Calories:
    150 kcal
    25%
  • Energy:
    627 kJ
    22%
  • Protein:
    4 g
    28%
  • Carbohydrates:
    20 mg
    40%
  • Sugar:
    10 mg
    8%
  • Salt:
    10 g
    25%
  • Fat:
    8 g
    20%

Last Updated on 4 months by Neha Deshmukh

Oats Laddoo Recipe – Jaggery & Nut Sweet Treats

Hey everyone! If you’re anything like me, you’re always on the lookout for healthier sweet treats. And honestly, these Oats Laddoo are exactly that – wholesome, delicious, and surprisingly easy to make. I first stumbled upon this recipe when trying to incorporate more oats into my family’s diet, and it’s been a hit ever since! They’re perfect for a little afternoon pick-me-up, a festive treat, or just when you’re craving something sweet but want to feel good about it.

Why You’ll Love This Recipe

These aren’t your average ladoos! They’re packed with the goodness of oats, healthy fats from nuts, and the natural sweetness of jaggery. Plus, they come together in under 15 minutes – seriously! They’re a fantastic way to enjoy a traditional Indian sweet with a modern, healthier twist. And let’s be real, who can resist a little ball of nutty, oaty goodness?

Ingredients

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

  • 1 cup quick cooking oats (approx. 150g)
  • 1/3 cup – 1/2 cup powdered jaggery (approx. 60-100g), adjust to your sweetness preference
  • 10 cashew nuts
  • 18-20 raisins
  • 5 almonds
  • 1 pinch cardamom powder (approx. 1/4 tsp)
  • As needed ghee/clarified butter (approx. 3-4 tbsp)

Ingredient Notes

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

Oats – Choosing the Right Type

Quick-cooking oats work best here. They bind well and give the ladoos a nice texture. Rolled oats can be used, but you’ll need to grind them a bit finer. Avoid steel-cut oats, as they won’t work well in this recipe.

Jaggery – Varieties and Substitutions

Jaggery is unrefined cane sugar, giving these ladoos a lovely caramel-like flavour. You can find it in block or powdered form. If using a block, grate it finely before measuring. If you can’t find jaggery, you can substitute it with packed brown sugar, but the flavour won’t be quite the same.

Ghee – The Importance of Clarified Butter in Indian Sweets

Ghee is essential in Indian sweets! It adds a beautiful richness and aroma. You can make your own ghee at home (it’s easier than you think!), or buy it pre-made. Don’t skimp on the ghee – it’s what holds everything together!

Nuts – Regional Variations & Roasting for Flavor

Cashews and almonds are classic choices, but feel free to experiment! Walnuts, pistachios, or even a sprinkle of chopped pecans would be lovely. Lightly roasting the nuts before adding them enhances their flavour beautifully.

Cardamom – Aromatic Spice Profile

Just a pinch of cardamom powder adds a wonderful fragrance. Freshly ground cardamom is always best, if you can!

Step-By-Step Instructions

Alright, let’s get cooking!

  1. First, let’s warm up those oats. Dry roast the quick cooking oats in a pan over medium heat for about 3-5 minutes, until they’re lightly warm and fragrant. This step really brings out the flavour. Let them cool completely, then grind them into a fine powder.
  2. Next, let’s prep the nuts and raisins. Coarsely powder the roasted cashews and almonds. In a separate small pan, sauté the raisins in a teaspoon of ghee until they puff up – this makes them wonderfully chewy.
  3. Now for the fun part! In a mixing bowl, combine the oats powder, powdered jaggery, cardamom powder, powdered nuts, and puffed raisins.
  4. Time to bind it all together. Gradually add warm, melted ghee to the dry ingredients, mixing well with your hands. Add the ghee a little at a time until the mixture comes together into a dough-like consistency. You might not need all the ghee, so add it slowly!
  5. Shape and set. While the mixture is still warm, shape it into round ladoo balls. I usually aim for about 9 ladoos. Place them on a plate and let them set for about 30 minutes before serving.

Expert Tips

  • Don’t overcook the oats: You just want them warm, not browned.
  • Warm ghee is key: It helps bind the mixture more easily.
  • Adjust jaggery to taste: Everyone has a different sweetness preference!
  • Work quickly: The mixture can become difficult to shape as it cools.

Variations

  • Vegan Oats Laddoo: Substitute the ghee with coconut oil for a vegan version. It will slightly alter the flavour, but still be delicious! My friend, Priya, swears by this version.
  • Gluten-Free Considerations: Oats are naturally gluten-free, but if you’re highly sensitive, make sure to use certified gluten-free oats.
  • Adjusting Sweetness Level: Feel free to reduce the jaggery if you prefer a less sweet ladoo. You can always add a touch of date syrup for extra sweetness and binding.
  • Festival Adaptations (Diwali, Sankranti): These ladoos are perfect for festive occasions! You can add a sprinkle of edible silver leaf (varak) for a more celebratory look.

Serving Suggestions

These ladoos are wonderful on their own with a glass of milk or a cup of chai. They also make a lovely addition to a festive platter.

Storage Instructions

Store the ladoos in an airtight container at room temperature for up to a week. They can also be stored in the refrigerator for up to two weeks.

FAQs

What is the shelf life of Oats Laddoo?

They generally stay fresh for about a week at room temperature, or up to two weeks in the fridge.

Can I use honey or maple syrup instead of jaggery?

You can, but it will significantly change the flavour and texture. Jaggery provides a unique caramel-like taste and helps bind the ladoos.

Can I add other seeds like chia or flax seeds?

Absolutely! A tablespoon or two of chia or flax seeds would add extra nutrients and a nice texture.

How do I prevent the ladoos from crumbling?

Make sure you add enough ghee to bind the mixture properly. Also, shape the ladoos while the mixture is still warm.

What is the best way to grind the oats for a smooth texture?

A high-speed blender or food processor works best. Grind in batches for a finer powder.

Enjoy making (and eating!) these delicious and healthy Oats Ladoos. Let me know how they turn out in the comments below!

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