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Ingredients:
- 1 cup rolled oats
- ¾ cup almonds
- ½ cup cashew
- ½ cup peanut
- 2 tbsp sesame
- 2 tbsp sunflower seeds
- 2 tbsp poppy seeds
- ½ cup coconut, shredded
- 1 tsp ghee
- 5 anjeer, chopped
- 2 tbsp raisins
- ½ tsp cardamom powder
- 5 dates / khajoor, seedless
- 1 cup jaggery
Method:
- Firstly, dry roast 1 cup of rolled oats until they turn aromatic.
- Keep roasting for 5 minutes on low flame. Cool completely.
- In the same pan take ¾ cup almonds, ½ cup cashew and ½ cup peanut.
- Roast on low flame until the nuts turn crunchy.
- Transfer to the plate and allow to cool completely.
- Now take 2 tbsp sesame, 2 tbsp sunflower seeds, 2 tbsp poppy seeds and ½ cup coconut.
- Roast on low flame until the coconut turns aromatic and golden brown. Keep aside.
- In the pan heat 1 tsp ghee, add 5 anjeer, 2 tbsp raisins and roast well.
- Roast until the raisins puff up and turn aromatic. Keep aside.
- Once the oats are cooled completely, transfer them to the mixer jar and grind them to a fine powder.
- Transfer the oats powder to a large bowl.
- Also, take roasted nuts into the mixer jar, and grind to coarse powder.
- Transfer the nut powder to the same large bowl.
- Add in ½ tsp cardamom powder, roasted sesame, sunflower seeds and anjeer.
- Mix well making sure everything is well combined.
- Now in a mixer jar take 5 dates and 1 cup jaggery.
- Pulse and grind until the smooth paste is formed.
- Transfer the dates and jaggery paste into the ladoo mixture and mix well.
- Crumble and mix making sure everything is well combined.
- You can also rub between your hands to combine the dates mixture uniformly.
- Once the mixture is moist, start preparing the ladoo.
- Finally, enjoy Oats Ladoo Recipe for a month when stored in an airtight container.
