Sesame Date Ladoo

Name: Sesame Date Ladoo
Prep time: 10 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: indian
Ingredients: 200 g dates (seedless, preferably Medjool, roughly chopped); 1 cup white sesame seeds; 2 tsp ghee; 3 pcs green cardamom (pods, seeds only, finely crushed); 2 tbsp desiccated coconut (unsweetened, for rolling)

RATING

0.0/5

TASTE SCORE

8/10

Nutty, melt-in-your-mouth sesame seeds bound with sticky dates and a hint of warm cardamom. These no-cook, naturally sweetened ladoos are a winter staple in Indian homes, packed with energy and ready in minutes.

PREP

10m

COOK

SERVES

2 PIECES

374 cal

SERVINGS

INGREDIENTS

For 4 servings

200 gdates · seedless, preferably Medjool, roughly chopped1 cupwhite sesame seeds2 tspghee3 pcsgreen cardamom · pods, seeds only, finely crushed2 tbspdesiccated coconut · unsweetened, for rolling

NUTRITION · PER SERVING

374

CALORIES · 2 PIECES

Protein7g · 7%

Carbs46g · 49%

Fat21g · 51%

Fiber8g

Sugar34g

Saturated fat5g

Cholesterol5mg

Sodium5mg

Potassium529mg

Phosphorus261mg

How we calculate →

METHOD · 4 STEPS

prep · ~4 min
Dry roast the sesame seeds.
Set a heavy-bottomed pan over low heat. Add the sesame seeds and dry roast, stirring continuously, until they turn light golden and release a nutty aroma — about 3 to 4 minutes. Transfer immediately to a plate to stop the cooking and let cool.
TIPKeep the heat low and stir constantly. Sesame seeds can burn in seconds once they start browning.
prep · ~2 min
Process the dates into a paste.
Place the chopped, seedless dates in a food processor or blender. Pulse in short bursts until they break down into a thick, sticky paste with no large chunks. Scrape down the sides as needed.
mix · ~3 min
Combine all the ingredients for the mixture.
In a large mixing bowl, add the cooled roasted sesame seeds, date paste, ghee, and crushed cardamom. Using your hands or a sturdy spatula, mix and knead well until everything comes together into a cohesive, slightly oily dough.
TIPThe warmth from your hands helps the dates release natural oils, making the mixture easier to bind.
assemble · ~10 min
Shape and finish the ladoos.
1.Divide the mixture into 8 equal portions.
2.Roll each portion between your palms to form a smooth, round ball.
3.Gently roll each ladoo in desiccated coconut to coat the exterior evenly.
4.Place the shaped ladoos on a plate and let them set for about 10 minutes before serving.
TIPGrease your palms with a tiny drop of ghee to prevent the sticky mixture from clinging to your hands.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast sesame seeds on low heat, stirring constantly, to avoid burning—they turn bitter quickly.
2
If the date paste is too dry, microwave the dates for 10 seconds before blending.
3
Grease your palms with a tiny drop of ghee while rolling to prevent sticking.
4
Use Medjool dates for their natural sweetness and soft, sticky texture.
5
Let the rolled ladoos rest for 10 minutes so the coconut coating adheres firmly.
6
Store in an airtight container at cool room temperature for up to 1 week.
7
For a crunchier texture, reserve 2 tablespoons of roasted sesame seeds and mix into the dough.