ReceptnaptárOat and coconut ladoo with jaggery
Oat and coconut ladoo is a quick, healthier take on the Indian ladoo tradition: toasted oats, coconut and jaggery (cane sugar) balls with cardamom. They suit festivals or snacks alike and need no baking.
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Method
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- Toast the oats in a dry pan over medium heat for 5 minutes, stirring, until fragrant; cool.
- Toast the coconut the same way for 1–2 minutes.
- Grind the oats and coconut in a food processor to a coarse flour (not a paste).
- Stir the ghee with the jaggery and milk in a small pan until dissolved and warm through for 1–2 minutes.
- Add the ghee mixture to the oat mixture along with the cardamom, salt and raisins and mix well.
- While lukewarm, shape into 16 balls with oiled hands; store in the fridge.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Toasting the oats gives the flavour; don't skip it.
- Shape them while lukewarm; once cold they no longer stick together.
- If too dry, add a little milk; if sticky, a little more oats.
- Keeps in an airtight container for 1 week.
Frequently asked questions
What can replace jaggery?
Honey, maple syrup or brown sugar.
Are they gluten-free?
Yes, with gluten-free oats.
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More indian ideas
- Coconut pineapple rice pudding (payasam light)
- Sandesh light (curd cheese and cardamom bites)
- Masala chai oat bars
- Mango coconut chia pudding
- Carrot cardamom muffins
- Sesame coconut energy balls (til-coconut ladoo)
- Rosewater fruit raita dessert
- Pumpkin halwa with coconut
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