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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Dry roast almonds, peanuts, cashews, sesame, pumpkin seeds, Raisins and coconut separately until fragrant and lightly golden.
Cool completely before proceeding to the next step.
Grind nuts coarsely, ensuring not to turn them into a paste.
Blend dates into a smooth paste.
Heat ghee in a pan, add dates and jaggery, and cook for 2–3 minutes until the mixture is well combined and aromatic.
Mix in the ground nuts, seeds, coconut, cardamom, and salt while the mixture is still warm.
Combine thoroughly to ensure even distribution of all ingredients.
Shape the mixture into 15–18 ladoos, each weighing about 33–40 g.
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Ensure the nuts are completely cool before grinding to prevent them from turning into a paste.
Adjust the sweetness by varying the amount of jaggery according to taste.
Can I use other nuts?
Yes, you can substitute with other nuts like walnuts or pistachios.
How do I store the ladoos?
Store them in an airtight container at room temperature for up to a week.
Can I skip the ghee?
Ghee adds flavor and helps bind the mixture, but you can use coconut oil as an alternative.
Is there a substitute for jaggery?
You can use brown sugar or coconut sugar as a substitute for jaggery.
How can I make the ladoos vegan?
Replace ghee with coconut oil to make the ladoos vegan.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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