Almond Date Ladoo
In my mother tongue would love to call it “ Badam aur Khajoor ke Ladoo” There are a lot of varieties of ladoo that are being made during any Indian festivity. Most of them are made with different kinds of grains, flour or milk. Gorging into this round, sweet and colourful delights called ladoo is exactly how I define pure love.
Ingredients
- 100 gm almond flour
- 50 gm chopped date or paste
- 30 gm khoya, milk solids
- small handful desiccated coconuts
- small handful chopped pistachios
- small handful edible rose petals
Instructions
- Toast and blitz almonds to a coarse flour. Dates can be cut or blitz to a paste. Crush the nuts.
- Heat up a heavy base wide pan add one tablespoon of clarified butter if required, throw in the nuts and toast until you get a delicious aroma.
- Later add khoya & ground almond flour. Stir it all and mix well. Finally the rose petals.
- Choose the ball/ ladoo size, pick batter on your palm and start folding it. Trust me it’s a good exercise for fingers and hand muscles.
- Store in airtight containers for up to 10-12 days.
Notes
These are totally sugar-free, date lends a beautiful sweetness to the recipe, I usually taste before to adjust the sweetness scale.
Khoya ( milk solids) can be replaced as follows; Milk powder dough ( knead milk powder with enough warm milk to a dough, rest in refrigerator 1-2 hours before use).
I have used pitted dates, grossly cut and blitz. I love textures in my ladoo.
Up to your preference just one texture or combination. Medium cut desiccated coconut and cut pistachios, one can add or delete the nutty texture to preference. Ground almond and khoya can be bought from an Indian store, if constraint with time.
Up to your preference just one texture or combination. Medium cut desiccated coconut and cut pistachios, one can add or delete the nutty texture to preference. Ground almond and khoya can be bought from an Indian store, if constraint with time.