Toasted oats and seeds held together with jaggery make a crunchy, no-fuss ladoo that's ready in 25 minutes. They're a nice lighter bite to add to the Diwali sweet box, and they keep well in a tin. Makes about 12.
Ingredients:-
- 1 cup rolled oats
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- ¼ cup desiccated coconut
- ½ cup jaggery powder
- 2 tablespoons desi ghee
- ½ teaspoon ground cardamom
This adds one of each (7 items, Rs 2,866):
- Rolled Oats – Rs 165
- Pumpkin Seeds – Rs 479
- Sunflower Seeds – Rs 179
- Desiccated Coconut – Rs 220
- Jaggery Powder – Rs 149
- Desi Ghee – Rs 999
- Cardamom Whole – Rs 675
Directions:-
- Dry-toast the oats and seeds in a pan until fragrant, then pulse them coarsely.
- Melt the jaggery with 2 tablespoons of water and the ghee to a thick syrup, about 2-3 minutes.
- Mix in the oats, seeds, coconut and cardamom.
- Let it cool slightly, then shape into 12 ladoos with greased hands.
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