Step by Step Recipe to Make Sugar Free Dates Ladoos
- 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.
Don’t worry, this dessert has a longer shelf life which means you can savour it slowly, long after the festivities are over!
Sugar Free Dates, Rose and Pistachio Ladoos
Sugar Free Dates Ladoos with Rose and Pista makes an incredible guilt free sweet or dessert for festive occasions like Rakshabandhan, Diwali or can be stocked at home and consumed as a 4 pm snack to curb sweet cravings.
Equipment
- Mixer Grinder
Ingredients
- 1 1/2 cups Deseeded Dates 1 cup is 200 ml measurement
- 10 nos. Figs or Anjeer
- 1 cup Warm Water
- 1 cup Roughly chopped Pistachios
- 1/4 cup Edible Rose Petals (keep some aside for garnish)
- 1 tbsp Khus Khus or Poppy Seeds
- 3 tbsp Ghee or Clarified Butter + more to grease parchment paper
Instructions
- 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
Notes
- Always grease your hands with some ghee or clarified butter while shaping the ladoos. Dates tend to stick on your palms.
- 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.
