These added sugar free, gluten free laddoos are also packed with protein, making them a healthier choice for dessert or an accompaniment for evening chai, or even as a post workout snack.
I have tried several recipes for making dates and nuts laddoos. I kept changing and experimenting with my recipes until I tried this one. What I like about this recipe is that it includes cardamom and saffron. These ingredients give such a wonderful, rich note to the laddoos. I love having one laddoo every day with my afternoon chai. The decoration with gold foil is of course optional, but it gives the laddoos a more festive look. In case you want to include these on your diwali menu, the golden touch looks beautiful.
How long can you store these laddoos?
Use a dry, air tight container to store the laddoos in the refrigerator. They are good to consume for up to a week. Avoid contact with wet or dirty hands.
What kind of nuts can you use for the laddoos?
You can use any nuts of your choice. I use a mix of almonds, cashew, walnuts and pine nuts. Important is that you toast the nuts on low heat until they’re golden. The toasting process not only adds an earthy note to the laddoos, but also make them last longer.
What kind of dates can be used for this recipe?
Any kind of soft dates are good. To ease the process, you can buy pitted dates. I used Safawi dates (bought from Aldi) and pitted them myself.
Dates and Nuts laddoos (with saffron and cardamom flavours)
Ingredients
- 200 gm (1 cup) mixed nuts of choice
- 100 gm (½ cup) dates (without pits)
- 6 pieces green cardamom
- 2 pinches saffron
- 0.70 gm ⅛ tsp salt
- 32 gm (4 Tbsp) flaxseed powder
- 25 gm (2 Tbsp) ghee
For decorating (optional)
- edible gold foil
- finely chopped pistachios
Instructions
- Toast the nuts on low heat (without oil/ghee), stirring frequently until they turn golden. This will take about 10 minutes. Let them cool down.
- Remove the cover from the green cardamom and put the seeds into a mortar and pestle. Add the saffron and salt into the mortar and pestle and grind until a fine powder is formed. Keep aside until needed.
- Transfer the cooled down nuts into a chopper/food processor. Blitz until the nuts are broken into small pieces. You want evenly small pieces but not a fine powder.
- Add the dates into the food processor. Also add the saffron-cardamom powder, flaxseed powder and ghee into the food processor and blitz again until everything is well combined.
- Grease your palms with some ghee. Take a tablespoon full of the mixture onto your palm and form a tight ball (laddoos).
- Decorate with gold foil and chopped pistachios.
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