Date Walnut Ladoo

1. 1
   prep · ~2 min

   Dry roast the walnuts.

   Heat a non-stick pan over medium-low heat. Add the chopped walnuts and dry roast, stirring constantly, until fragrant and lightly golden — about 2 minutes. Transfer to a plate and let cool completely.

   TIPWalnuts burn quickly. Keep the heat low and stir continuously.
2. 2
   mix · ~1 min

   Blend dates into a coarse paste.

   1.Pulse the chopped dates in a food processor until they form a sticky, coarse paste.

   2.Scrape down the sides once or twice to ensure even blending.

   TIPDon't over-blend — you want a little texture, not a smooth puree.
3. 3
   mix · ~2 min

   Combine all ingredients into a dough.

   1.Add the date paste, roasted walnuts, ghee, and cardamom powder to a mixing bowl.

   2.Mix with your hands until everything comes together into a uniform mass.

   3.If the mixture feels too dry, add a few drops of warm water; if too sticky, add more crushed walnuts.

   TIPWarm the ghee slightly — it helps bind the mixture better.
4. 4
   assemble · ~3 min

   Shape the ladoos.

   1.Divide the mixture into 8 equal portions.

   2.Roll each portion between your palms into a smooth, round ball.

   3.Roll each ladoo in desiccated coconut to coat the outside, pressing gently so it sticks.
5. 5
   rest · ~15 min

   Set the ladoos before serving.

   Place the ladoos on a plate and let them rest at room temperature for about 15 minutes. This helps them firm up slightly and hold their shape.

   TIPFor a firmer ladoo, refrigerate for 20 minutes before serving.

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