Every year during Diwali I do my best to make some sweets that are diabetes friendly, and something that is vegan and then something gluten free too. Basically, at least one sweet that can cater to the dietary requirements that exist in the family around me. This is one recipe that ticks all three boxes and is so incredibly delicious, even people without requirements will be eating these up.
There are two key components to this recipe. The sesame seeds and the white poppy seeds.
By toasting the sesame seeds, you release some of the beautifully scented oil and the flavour develops to be even more intense and nutty. This compliments the dates so well and ensures a really rounded result in the ladoo.
The secret ingredient in this recipe is the white poppy seeds. A lot of recipes won’t include the humble white poppy, but it is such a game changer in Indian sweets. Trust me you won’t ever go back after trying this recipe.
I might be sharing these for Diwali, but these are amazing any time of the year. I love these as a little energy pick me up, and we always keep some Medjool dates on hand to whip these up. To make these into a workout snack, I recommend adding a few more medjool dates, and some protein powder – I think chocolate works best in this recipe!
You could also serve these as a tea time snack.
Okay let’s be honest. These just work at every moment of every day.
Here is the recipe card! If you enjoy the recipe, be sure to tag me @theminiaturelife on Instagram and leave me a comment below.
Date & Sesame Ladoo
Ingredients
- 300 g Medjool dates
- 1 tbsp ghee
- 3/4 cup white sesame seeds reserve some extra when rolling
- 1/4 cup poppy seeds
- 3-4 pods cardamom
- optional 1/4 cup of roughly chopped nuts
Instructions
- In a pan, toast the sesame seeds until they turn lightly golden brown and are fragrant. Set these aside to cool completely
- In a small food processor or grinder, blend the sesame seeds, poppy seeds and cardamom until it forms a fine powder
- In a pan, heat the ghee (or coconut oil) over a low to medium heat
- Add the dates into the pan and use a wooden spoon to break the dates apart. Continue to mix until they form a smooth paste
- Turn the heat off, and add the prepared powder to the dates. Use the wooden spoon to mix through well
- Set the mixture aside to cool. It's okay if the mixture isn't smooth. If you are using chopped nuts, add these in now and mix through
- After 5 minutes of resting, the mixture should be cool enough to touch. Knead the mixture gently until it forms a smooth cohesive mixture
- Roll the dough into small ball, roughly 1 tbsp to 1.5 tbsp in size
- Roll some of the balls in the extra sesame seeds, then set this aside on a plate to set completely
- Serve fresh, and store them in an airtight container in a cool place
