Sugar Free Dates, Rose and Pistachio Ladoos
As soon as you hear the word ‘Sugar Free’, you jump with joy! Isn’t it? After all, so much binging happens during Diwali that you tend to get a bit guilty and want to put a break on the indulgence. Last year, since it was the blog’s first Diwali Celebration, I went all out and created 7 recipes. This year, I am choosing to be wise and creating few recipes that will be consumed by us at home and is slightly healthy.
The last post on the blog, Masala Kaju in Air Fryer received a great response and I am so glad that people think it is wise to gift such snacks instead of the chocolates and candies etc.
Honestly, I had planned this dessert with just Dates and Anjeer but with husbands return from Dubai and upon my insistence getting me the pistachios and the edible rose petals, I knew I could tweak the recipe, turn it more aromatic and flavourful. The result was a soft, sugar free, bursting with flavours and health kinda ladoo, which not only can be consumed during Diwali, but through out the year.
Absolutely thrilled to present to you all, the Sugar Free Dates, Rose and Pistachios Ladoos that are loaded with pistachios, edible rose petals, a mild dusting of poppy seeds or khus khus and Zero Sugar!
Honestly, when you have incredibly and naturally sweet dry fruits in your ladoos, you don’t really miss the sugar. This would be loved by both kids and adults. I have added only the pista, you can add almonds or cashews too if you prefer.
Entering this recipe for the A to Z Challenge this month wherein we choose to cook with key ingredients Alphabetically. This month it was time for Alphabet ‘D’ and I chose my key ingredient ‘Dates’ to make this gorgeous Diwali No Sugar Ladoos.
The A to Z Challenge was initiated by Jolly Makkar and this is my 4th post for the theme. Recipes in the challenge you might be interested and can try out for the Diwali brunch or lunch at home are Roasted Almond and Choco chip icecream, Broccoli Corn balls which are non fried, Khamang Kakdi which is a cucumber and peanut salad from Maharashtra and now, an apt, guilt free Diwali Dessert.
Check out the incredibly easy recipe with step by step pics below and make this at home. Don’t worry, this dessert has a longer shelf life which means you can savour it slowly, long after the festivities are over! Btw, this also is a great travel snack. One ladoo keeps your energy levels in check and lets you avoid the unnecessary sugar cravings. Healthy after school snack for kids too.
Recipe for Sugar Free Dates, Rose and Pistachios Ladoos
1 cup is 200 ml
- 1 ½ cups of Dates (deseeded)
- 10 nos. figs or anjeer
- 1 cup Warm Water
- 1 cup of roughly chopped Pistachios
- ¼ cup of edible rose petals + few to roll for ladoos
- 1 tblsp Khus khus or poppy seeds
- 3 tblsp Ghee or clarified butter. + 1 tsp to grease the baking paper
- In case you don’t have seedless dates, de-seed them and keep aside.
- Roughly chop the pistachios and keep aside.
- Soak the dates and the figs or anjeer in the warm water for 30 minutes.
- The figs would swell up and both the dry fruits will be soft and mushy.
- Grind them in a mixer and grinder until smooth paste. Add very little water as much as possible.
- Heat a kadhai, add 1 tblsp of ghee or clarified butter. Add the figs and the date paste.
- On low heat, keep stirring this mixture until it tightens up a bit and collects in the centre of the kadhai. Add the remaining 2 tblsp of butter during the process of cooking at regular intervals to avoid burning of the mixture at the bottom.
- In 10 odd minutes, you will see the mixture would have thickened, it is time to add the khuskhus, edible rose petals and chopped pista.
- Keep stirring the mixture until everything has incorporated well. Switch off the flame and allow it to cool completely.
- In the meanwhile, grease a baking paper sheet and keep aside.
- Once the mixture has cooled down, place it on the baking sheet, apply some ghee on your hands and work the mixture by very slow kneading.
- Then shape the mixture into balls, roll them over edible rose petals, pat them once again and keep aside on a plate.
- Refrigerate this until you plan to distribute. These ladoos remain fresh for long and are ideal for long distance travel snack too.
- Always grease your hands with some ghee while shaping the ladoos. Dates tend to stick on your palms a bit.
- Cool the mixture and then shape the ladoos. Hot mixture will only keep sticking to your palms.
- Avoid adding water while grinding the dates and figs. Less water will make the shaping of ladoos easier and also reduce the cooking time.