Oats Pistachio Laddu Recipe

I absolutely adore this recipe because it’s a nostalgic blend of comforting flavors, with the earthy sweetness of jaggery, the nutty aroma of toasted pistachios, and a hint of cardamom that takes me back to family gatherings. Plus, it’s a perfect bite-sized treat that feels indulgent and homemade, yet still aligns with my love for wholesome, real ingredients.

I adore concocting recipes that are as healthy as they are mouthwatering. My Oats and Pistachio Laddus are as nutritious as they are beautiful, really the perfect blend of deliciousness and nutrition.

They pack in heart-healthy rolled oats; protein-rich pistachios; and the natural, earthy sweetness of jaggery. To my mind, the best part is that these laddus provide a lovely canvas for the flavors of cardamom and ghee, which really make the nuts sing.

Ingredients

Rolled Oats:
High in fiber, good for digestion, and offers sustained energy.

Pistachios:
Rich in protein and beneficial fats, promotes cardiovascular wellness, provides a satisfying crunch.

Desiccated Coconut:
Natural sweetness added, energy boosted, flavor enhanced with healthy fats.

Jaggery:
Rich in iron, unrefined sugar imparts a sweetness that is truly caramel-like and truly rich.

Ghee:
Ghee enriches, aids digestion, and amplifies taste.

Cardamom Powder:
Fragrant spice, helps in digestion, gives a warm, sweet smell.

Ingredient Quantities

• 1 cup rolled oats
• 1/2 cup pistachios, shelled
• 1/2 cup desiccated coconut
• 1 cup jaggery, grated
• 1/4 cup ghee (clarified butter)
• 1/4 teaspoon cardamom powder
• 2 tablespoons milk (optional)
• A pinch of salt

Instructions

1. In a pan that is not moist, in any way, at all, toast the rolled oats over a medium flame until they are just the other side of raw. The electric burner resembles the sun on the hottest day in July, and the heat concentrates in the bottom of the pan. You look away for just one second, and the oats are scorched.

2. Take the oats out of the saucepan and allow them to cool. In the same saucepan, toast the pistachios until they are fragrant and just the slightest bit crunchy.

3. Let the pistachios cool; then, using a food processor or a mortar and pestle, coarsely grind them.

4. Powder the cooled oats to a coarse texture and put them to the side.

5. In a pan, heat the ghee. Add the desiccated coconut to the ghee and roast it until the color turns to a light golden shade. Ensure that it does not get over-browned!

6. The grated jaggery should be added to the pan and stirred until it is completely melted. If necessary, add 1-2 tablespoons of milk to help melt the jaggery smoothly.

7. Once the jaggery has melted, the cardamom powder, along with a pinch of salt, should be added. It all combines rather well.

8. Remove the pan from the heat. Immediately add the ground oats, ground pistachios, and roasted coconut to the mixture of jaggery and coconut oil, pulling it all together as you mix—thoroughly and quickly, if possible—until everything is well combined.

9. Let the mixture cool a bit so that it’s okay to touch but still not set hard.

10. Anoint your hands with a bit of ghee and form the mixture into small balls or laddus. Let them cool completely before you serve or store them in an airtight container.

Equipment Needed

1. Pan (saucepan or skillet)
2. Spoon or spatula
3. Food processor or mortar and pestle
4. Mixing bowl
5. Measuring cups and spoons
6. Airtight container (for storage)

FAQ

• What can I use as a substitute for jaggery?An equal amount of brown sugar or coconut sugar can be used in place of jaggery, but the flavor may be altered slightly.
• Is it possible to make this recipe vegan?Certainly! Substituting coconut oil for ghee works very well, and if you are using milk, a plant-based milk alternative is also a great choice.
• Can I use quick oats instead of rolled oats?Certainly! The texture may be somewhat dissimilar and less chewy when using instant oats instead of rolled oats.
• What should I do if the mixture is too dry to form laddus?You can add a bit more milk, a teaspoon at a time, until the mixture holds together.
• How should I store the laddus?Keep them in an airtight container at room temperature for up to a week, or chill them for an extended lifespan.
• Can I use a different type of nut instead of pistachios?Of course, almonds or cashews may be used as substitutes for pistachios.
• Is it necessary to roast the oats?The flavor and texture of the oats improve when they are roasted, but it is not strictly necessary to do so.

Substitutions and Variations

When using rolled oats, quick oats, or steel-cut oats (which require a slight bit of cooking before using), the following methods may be applied.
Almonds or cashews can be used in place of pistachios for an alternate nutty flavor.
If you don’t have desiccated coconut, you can use shredded coconut instead.
Substitute brown sugar or coconut sugar for jaggery in equal amounts.
Substitute ghee with unsalted butter or coconut oil for a vegan alternative.

Pro Tips

1. Monitor the Heat Toast the oats and pistachios over medium-low heat to prevent scorching. Stir continuously and stay attentive to avoid over-toasting.

2. Uniform Grinding Ensure the oats and pistachios are ground to a uniform coarse consistency. This helps in binding the laddus and ensures a pleasing texture.

3. Jaggery Consistency When melting jaggery, make sure it reaches a syrupy consistency but doesn’t overcook, as it could harden and make mixing difficult. Adding a little milk can help achieve the right consistency.

4. Ghee for Shaping When shaping the laddus, keep your hands lightly greased with ghee to prevent the mixture from sticking and to give laddus a smooth finish.

5. Flavor Boost For a flavor boost, consider lightly toasting the cardamom powder before adding it to the mixture to release its full aroma and enhance the overall flavor profile of the laddus.