Sunday, March 22, 2015

High Protein "No Added Sugar" Ladoos

I have been meaning to post, really, but have been busy with a zillion other things. We all are, I know. So today, after a nudge from my good friend, I am back with some more healthy recipes. I made these ladoos using almond meal, so that one can get all the natural goodness of almonds. I used soaked dates and figs to sweeten the ladoos and the end result was a ladoo that was an instant hit. For those of you who do not know what a ladoo is, let me explain. It is a rolled up, ball shaped snack that can be nutritious and filling when one gets those in-between-meals hunger pangs. Try this recipe and let me know how if you like it! By the way, you can make it gluten free if you like by substituting the semolina with millet (Ragi) flour. I have tried it and it turns out just as great.


1/2 cup each of Ragi/Amaranth flour, Almond meal, and Semolina (Rawa)
10 dates and 4 figs soaked in half a cup of warm water for about 1 hour
1 tsp cardamom
2-4 Tbsp of ghee


Dry roast all the three flours together in a skillet with the ghee until light golden brown on medium to low heat. Add the cardamom to the roasted flour and mix well. Puree the soaked dates and figs in a food processor. Pour this puree onto the roasted flour in the skillet and turn on the heat on low. Mix thoroughly and add about a half a cup of water to bring the flour together. Continue heating until the mixture is just cooked (about a minute). Turn of the heat. Once cooled, roll into small balls. Store at room temperature. Should be consumed in five days or so.



  1. Sounds delectable. Certainly plan on making it. How many ladoos doe this batch make?

    1. About ten, 1.5 inch diameter ladoos. Let me know how you like them. Roasting the Amaranth flour is critical for a nice nutty taste.

  2. My 2 yrs old son loved these ladoos. Thank you for the healthy and delicious recipe!

    -Gauri :)