Energy Ladoos

I have been experimenting with healthy snacks for sometime now and this recipe containing dry fruits, nuts and seeds works out great!

Ingredients: (Makes 30 ladoos of approximately 27-30 gm each)*

Rolled oats - 180 gms

Brown sugar - 3 tablespoons (optional)

Coconut oil - 2 tablespoons

Cinnamon powder - ½ teaspoon

Nuts (300 grams) in proportions given below.

Walnuts - 50 gms

Almonds - 50 gms

Peanuts - 50 gms

Hazelnuts - 50 gms

Pecan - 50 gms

Pistachio - 50 gms 

Seeds (120 grams) in proportions given below.

Cucumber seeds - 20 gms 

Pumpkin seeds - 20 gms

Melon seeds - 20 gms

Sunflower seeds - 20 gms

Flax seeds - 20 gms

Chia seeds - 10 gms

Sesame seeds - 10 gms

Dry fruits (300 gms) in proportions given below.

Kimia Dates - 175 gms

Golden raisins - 25 gms

Black raisins - 25 gms

Cranberry - 25 gms

Dried prunes - 50 gms

*You can add or reduce the variety of nuts, seeds or dry fruits depending on availability.

Method: 

• Dry roast the nuts and seeds separately till they become hot to touch. Transfer to a bowl. Keep aside.
• Roast oats on medium flame till the flakes become crispy. Keep aside.
• Once cooled to room temperature grind the oats to a coarse powder and break the nuts coarsely using the 'pulse' function of  mixer-grinder.
• De-seed the dates. 
• Heat oil in a kadai, add dates and prunes and sauté till they become softer. Add in brown sugar, cinnamon powder, raisins and cranberry; mix well.
• Add oats powder, broken nuts and seeds. Mix well. Once blended, switch off the stove.
• Once mixture is warm to touch, make 30 equal sized balls. I prefer to weigh the balls using a scale as I make them. 
• Line a air-tight container with parchment paper and arrange the balls in layers separated by parchment paper.
• You can store them in the refrigerator for up to 2-3 weeks.   

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