With diwali just round the corner, these melt in the mouth, delicious ladoos are perfect little sweets that can be shared with your loved ones and friends. For people with a sweet tooth, you are in for a treat.
Here is a simple recipe, that can be very easily made in the comfort of your own home. With the goodness of oats, honey, coconut, saffron, ghee, nuts and raisins, these ladoos are to die for! They are incredibly soft and rich.
WHAT TYPE OF OATS CAN BE USED?
For this recipe, I used instant oats and pulsed it in a blender. It does not need to be super fine. You could also use old fashioned rolled oats and then pulse it. If you find ground oats in your supermarket, then even better! 🙂
Toasting ground oats in ghee will help to get rid of any earthy smell of the oats and make it really aromatic. On a medium flame, toast with some melted ghee until they are light brown.
Then add in desiccated coconut, jaggery, ground cardamom and mix until the jaggery melts. At this point, turn off the flame and set the mixture aside to cool while you make your saffron infused milk.
SAFFRON INFUSED MILK:
To make saffron infused milk, soak a pinch of saffron in some warm milk and let it infuse for around 5 minutes. The milk turns a beautiful yellow color. Pour this milk into the oats mixture with honey and give a good mix.
TO MAKE LADOOS OR BALLS:
This is where, things can get a little messy. Because the mixture has jaggery and honey, it can stick to your hands while rolling into balls. Generously grease your fingers and palm in some melted ghee or dip in a little milk or water. By doing so, the mixture will stick less to your fingers and you can easily shape into ladoos/balls.
If the mixture doesn’t come together into balls, add few drops of milk into the oats mixture.
You can enjoy them right away after they are made or keep in the refrigerator to set for about 10 minutes. They store for a week or more in an air tight container, kept in the fridge. But I assure you, they are not gonna last very long because they are extremely addictive!
Pack them in cute little gift packets or boxes to gift them to your loved ones.
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Wishing you all a happy Diwali !! 🙂
Happy Cooking ! 🙂
Total : 25 Mins
Cooking : 10 Mins
Yields 12 – 13 ladoos
1 Cup – 250 ML
- Ground oats – 1 Cup
- Desiccated coconut – ½ Cup
- Ground cardamom – ¼ Tsp
- Ghee – 1 heaped Tbsp
- Powdered jaggery – ½ Cup (Alternative : Brown sugar)
- Milk – 2 Tbsp (Add more if required)
- Saffron – a pinch
- Honey – 2 Tbsp
- Sultanas/raisins – 1 Tbsp
- Chopped cashews – 5 to 6
- Heat a large pan on medium heat and add ghee. Saute chopped cashews and raisins until they turn light brown.
- Add ground oats and saute for 3 – 4 minutes or until light brown.
- Add desiccated coconut, jaggery and cardamom. Mix well. The jaggery melts and incorporates with the rest of the mixture. Turn off the flame and let it cool.
- In a small bowl, add a pinch of saffron into warm milk and let it infuse for 5 minutes.
- Add this saffron infused milk and honey into the coconut oats mixture. Mix to combine well.
- Grease your palm with a little ghee or dip your fingers in a little water or milk. Take about a tablespoon of the prepared mixture, squeeze and rolls into balls.
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