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Dates and Nuts laddoos (with saffron and cardamom flavours)

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.
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Prep Time 30 minutes
Cook Time 10 minutes
Servings: 20 laddoos
Course: Dessert
Cuisine: Indian
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Grease your palms with some ghee. Take a tablespoon full of the mixture onto your palm and form a tight ball (laddoos).
  6. Decorate with gold foil and chopped pistachios.

Notes

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.