Oats Peanut Jaggery Laddu Recipe – Easy Indian Energy Bites

Last Updated on 4 months by Neha Deshmukh

Oats Peanut Jaggery Laddu Recipe – Easy Indian Energy Bites

Hey everyone! If you’re anything like me, you’re always on the lookout for healthy snacks that actually taste good. And let me tell you, these Oats Peanut Jaggery Ladoos are a total game-changer. They’re packed with goodness, super easy to make, and seriously addictive. I first made these when my little one needed a quick energy boost before football practice, and they’ve been a staple in our house ever since!

Why You’ll Love This Recipe

These aren’t your grandma’s ladoos (though hers are probably amazing too!). They’re a modern twist on a classic Indian sweet, using the wholesome goodness of oats. They’re perfect for a quick breakfast, a mid-afternoon pick-me-up, or even a healthy dessert. Plus, they come together in under 30 minutes – seriously! They’re naturally sweetened with jaggery, giving them a lovely caramel-like flavour.

Ingredients

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

• 1 cup rolled oats
• ¼ cup peanuts
• ¼ cup pumpkin seeds
• 125 grams jaggery (about ¾ cup packed)
• ½ inch Ceylon cinnamon pieces
• ¼ teaspoon ground cardamom
• 2 tablespoons ghee (optional)
• 10 cashews
• 2 tablespoons raisins

Ingredient Notes

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

• Jaggery: Jaggery is unrefined cane sugar, and it comes in different forms – blocks, powder, or liquid. I prefer using jaggery blocks, as the flavour is more intense. You can find it at Indian grocery stores or online. If you can’t find jaggery, you can substitute with brown sugar, but the flavour won’t be quite the same.
• Ceylon Cinnamon vs. Cassia: I always reach for Ceylon cinnamon (also known as “true cinnamon”) for its delicate flavour and health benefits. Cassia cinnamon is more common and has a stronger flavour, so use a little less if that’s what you have.
• Pumpkin Seeds: Don’t underestimate the power of pumpkin seeds! They’re a fantastic source of magnesium and zinc. Plus, they add a lovely nutty crunch.
• Regional Variations in Laddu Making: Ladoos are incredibly diverse across India! Some regions use besan (gram flour), others use semolina, and the spices vary too. This recipe is a nod to the healthier, oat-based ladoos gaining popularity.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, toast the peanuts in a dry pan over medium heat until they’re golden and wonderfully aromatic. Set them aside to cool.
2. In the same pan, toast the rolled oats for 2-3 minutes until fragrant. This really brings out their flavour! Transfer them to a plate to cool down.
3. Next, toast the pumpkin seeds until they’re nice and crisp. Cool those too. If you want, you can gently rub the peanuts to remove some of their skins – it’s totally optional!
4. Now, for the magic! Add the cooled oats and cinnamon pieces to a food processor and grind them into a fine powder.
5. Add the cardamom, roasted peanuts, and pumpkin seeds to the food processor. Grind everything together into a fine mixture.
6. Add the jaggery and process until everything is well blended. Taste and adjust the sweetness if needed – add a little more jaggery or a handful of nuts.
7. If you’re going for the no-ghee version: Process the mixture until the oils from the nuts start to bind it together. Test it by pressing a small portion in your palm – if it holds its shape, you’re good to go! Add some crushed peanuts for extra crunch.
8. If you’re using ghee: Heat the ghee in a small pan. Fry the cashews until they’re golden brown, then add the raisins and cook until they’re plump and juicy. Mix this lovely cashew-raisin mixture into the oat mixture while it’s still warm.
9. Finally, shape the mixture into tight balls (about 1-inch in diameter).

Expert Tips

• Don’t skip toasting the oats and nuts! It makes a huge difference in flavour.
• If your mixture is too dry, add a teaspoon of ghee or a splash of water.
• If it’s too wet, add a tablespoon of oats.
• A good food processor is your best friend for this recipe.

Variations

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

• Vegan Adaptation: Swap the ghee for a tablespoon of date paste or maple syrup. You might need to process the mixture a little longer to get it to bind.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as your oats are certified gluten-free.
• Spice Level: If you love a bit more warmth, add a pinch of nutmeg or a tiny bit of clove along with the cardamom. My friend, Priya, loves adding a hint of ginger!
• Festival Adaptations: These ladoos are perfect for offering during Ganesh Chaturthi or Diwali. You can even add a few saffron strands for a festive touch.

Serving Suggestions

These ladoos are delicious on their own, but you can also enjoy them with a glass of milk or a cup of chai. They’re also great for packing in lunchboxes or taking on hikes.

Storage Instructions

Store the ladoos in an airtight container at room temperature for up to 3 weeks. They actually taste even better after a day or two, as the flavours meld together.

FAQs

Let’s answer some common questions:

• How can I adjust the sweetness of the laddu? Add more or less jaggery to suit your taste. You can also add a tablespoon of honey or maple syrup.
• Can I make these ladoos ahead of time? Absolutely! They actually keep really well.
• What is the best way to grind the oats for a smooth texture? Use a good quality food processor and grind in batches if necessary.
• Can I use other nuts instead of peanuts and cashews? Definitely! Almonds, walnuts, or pistachios would all be delicious.
• What is the shelf life of these ladoos without ghee? They’ll stay fresh for about a week at room temperature.