Protein Laddoos (Nut and Seed Ladoo with Jaggery)
Coarse roasted peanuts, sesame, nuts, seeds, and coconut bound with jaggery syrup cooked to one-thread consistency, shaped into round ladoos. Naturally vegan.
Equipment
- Heavy kadai or wide saucepan
- Food processor or mixie (optional)
- Heatproof spatula
- Wide plate for cooling and shaping
Ingredients
For the dry mix
- ½ cup raw peanuts
- ⅓ cup white or black sesame seeds
- 3 tablespoons almonds
- 2 tablespoons cashews
- 1 tablespoon pumpkin seeds
- 1 tablespoon sunflower seeds
- ½ cup unsweetened desiccated coconut
- 3 soft dates pitted, finely chopped
- 2 dried figs stems removed, finely chopped
- ½ teaspoon green cardamom powder
For the syrup and shaping
- 1¼ cups grated jaggery packed
- ⅓ cup water
- 1 teaspoon neutral oil or coconut oil for greasing plate and hands
Instructions
Roast and powder
- Dry-roast peanuts on low heat until toasted and skins loosen, 8 to 10 minutes, stirring often. Cool, rub off excess skin, pulse to a coarse meal. Transfer to a large bowl.
- Dry-roast sesame until aromatic and popping, 3 to 5 minutes. Cool, pulse to coarse powder. Add to the bowl.
- Lightly toast almonds and cashews, then pumpkin and sunflower seeds briefly so they do not scorch. Cool, pulse to coarse crumbs. Add to the bowl.
- Dry-roast coconut until pale golden. Add to the bowl with dates, figs, and cardamom. Mix well.
Syrup, bind, shape
- In a wide kadai, melt jaggery with water. Simmer until syrup reaches one-thread consistency when tested with cold water, or a soft ball stage for beginners.
- On low heat, stir in the dry mix until combined and the mixture thickens, 1 to 2 minutes. Transfer to a lightly greased plate.
- Cool until warm enough to handle, then shape into 12 to 14 ladoos with greased palms. Cool completely before storing.
Storage
- Store fully cooled ladoos in an airtight container at cool room temperature up to 10 days in dry weather; refrigerate if humid. Freeze up to one month; thaw at room temperature.
Notes
- If ladoos crumble, cook the syrup slightly longer next time. If too hard, syrup was overcooked;reheat gently with a splash of water to soften, then re-shape.
- Swap nuts and seeds to taste; keep total dry volume similar for the same syrup ratio.
- For strict gluten-free diets, verify jaggery and spice packaging for cross-contact.
Tried this recipe?Let us know how it was!