Servings: 10 ladoos
Prep Time: 10 minutes
Cook Time: 10 mins
components:
1 cup rolled oats
1 cup desiccated coconut (plus more for rolling)
½ cup jaggery (grated or powdered)
2 tablespoons ghee (clarified butter)
¼ cup chopped nuts (cashews, almonds, pistachios)
½ teaspoon cardamom powder
2–3 tablespoons water or milk (non-compulsory)
instructions:
1. Dry roast oats:
In a pan over medium warmth, dry roast the oats for 3–4 minutes till they turn barely golden and aromatic. Let them cool, then grind into a rough powder.
2. Roast coconut:
Inside the same pan, dry roast the desiccated coconut for 1–2 minutes. Set apart.
3. Prepare dinner jaggery:
In a pan, soften the jaggery with 2–3 tablespoons of water (or milk) till it will become a clean syrup. Do now not overcook.
4. Blend everything:
Add floor oats, roasted coconut, chopped nuts, and cardamom powder to the jaggery syrup. Stir quick to mix. Add 1 tbsp ghee for richness and binding.
5. Form ladoos:
Whilst nevertheless heat, take small quantities of the mixture and roll them into ladoos. If the combination is dry, sprinkle a touch milk or ghee to assist bind.
6. Elective coating:
Roll the ladoos in greater desiccated coconut for delivered texture and appeal.
7. Cool & store:
Allow them to cool absolutely. Keep in an airtight box at room temperature for as much as every week.
Tip: For a vegan model, replace ghee with coconut oil and use water rather than milk.
Revel in your selfmade, guilt-free oats coconut ladoos!
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