- 1 cup oats
- ¼ cup almonds
- ¼ cup sesame seeds
- ¼ cup pumpkin seeds
- ¼ cup desiccated coconut powder
- ¼ cup flax seeds
- 1 cup roasted peanuts
- 1 cup jaggery powder
- ½ teaspoon cardamom powder
- ½ cup hot ghee/ clarified butter
Note– Please read recipe notes in the end.
Please measure all the ingredients from the same cup
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- In a pan add oats and while stirring in continuously dry roast them on medium flame for 2-3 minutes. Once done remove them in a bowl.
- Now add almonds and roast them for 2-3 minutes and then remove them in a bowl.
- Dry roast the sesame seeds on low- medium flame until they turns slight golden and begin to pop. Do not over roast else they will darken.
- Now roast the pumpkin seeds for a minute, they will swell up once done, now remove them in a bowl.
- Dry roast the desiccated coconut for a minute on low- medium flame while stirring it continuously. Do not roast on high flame else they might burn.
- Now dry roast the flax seeds for around 30 seconds and remove them in a bowl.
- Now let all the nuts and oats cool down for 5 minutes.
- In a mixer grinder add the oats and grind till they get a fine powder.
- Further grind the almonds for few seconds, add pumpkin seeds and grind them too, till you get a coarse texture. Do not make it very fine.
- Now take roasted peanuts and grind them for a minute, they will start to release its oil. Now add the jaggery powder and grind them too for another minute.
- Remove all the ground nuts and jaggery mixture in a bowl.
- Further add the roasted coconut, sesame seeds, flax seeds, cardamom powder and mix well.
- Now add hot ghee little at a time and mix till everything is well combined.
- Now take some mixture and form ladoo’s.
- Once the Oats ladoo cool down store them in an airtight container for upto 2 weeks.
- You can use any nuts of choice.
- Always dry roast the nuts because it releases its natural oils, easy to grind and the shelf life of the ladoo increases.
- Add hot ghee as it will combine easily.