Nutty Rose & Seed Ladoo
Packed with healthy fats and antioxidants, these ladoos boost your energy and support heart health.
1 Piece
For 4 people
Difficulty
Average
Taste
Sweet
Health Benefits
Energy booster: Ideal for a quick energy snack due to its healthy fats and jaggery.
Heart-healthy: Sunflower and sesame seeds provide good fats and antioxidants.
Bone strength: Sesame seeds and cashews are excellent sources of calcium and magnesium.
Natural sweetness: Jaggery offers a healthier alternative to refined sugar, rich in minerals.
Stress relief: Rose petals bring a calming effect to your senses.
Skin health: The healthy fats from nuts and seeds support glowing skin.
120 kcal
in 39g
Protein:
2.5g
Fats:
6.4g
Carbs:
12.8g
Cholesterol:
2mg
Sodium, Na:
5mg
Potassium, K:
35mg
These Cashew, Rose, Sunflower Seeds, and Sesame Ladoos combine the goodness of nutrient-dense seeds and nuts with a delicate rose flavor. Packed with healthy fats, protein, and fiber, these treats are ideal for snacking or a quick energy boost. With jaggery as the sweetener, these ladoos offer a wholesome, iron-rich option for satisfying sweet cravings.
Allergy Advice
This recipe contains Sesame, Sugar, Tree Nuts. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
4
1 cup Jaggery
half cup Sesame Seeds
1 cup Sunflower Seeds
half cup Cashews
quarter cup Milk powder
2 tbsp Ghee
half cup Dried rose petals
4 tbsp Water
Tips
Ensure the jaggery syrup is not too thick, as it will harden quickly.
You can substitute milk powder with almond powder for a dairy-free version.
If your mixture is too dry, add a tablespoon of ghee for extra moisture.
Store in an airtight container for up to a week.
Directions
Heat a pan and dry roast the cashews, sunflower seeds, and sesame seeds until golden and fragrant. Let them cool down completely.
Once cooled, grind the roasted seeds and nuts into a fine powder.
In a mixing bowl, combine the powdered seeds and nuts, milk powder, and rose petals. Mix everything well.
In the same pan, heat ghee. Add the jaggery and water. Stir constantly until the jaggery melts and forms a syrup with a soft consistency.
Pour the jaggery syrup over the dry ingredients. Mix thoroughly until everything is well coated. Let the mixture cool slightly, then shape it into small ladoos.
Servings: 15 ladoos (approx. 25g each)
Notes
People with nut allergies should avoid this recipe.
Those with diabetes should limit consumption due to the jaggery content.
If you're lactose intolerant, you can substitute the milk powder with a plant-based alternative.
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