Walnut ladoo. Small batch, gluten-free ladoo recipe.These ladoo are studded with walnuts and scented with addicting aroma of ground cardamom. Nutty, ghee laden and so delightful, these are a perfect snack.
If you are little bit like me, ladoos stocked in the snack shelf provide you sort of a comfort. Like most indian kids, ladoos of all kinds were a huge part of my snacking regime as a child.These ladoos are glutenfree and the recipe makes 10 or 12 ladies depending on how you roll them.
Walnut Ladoo are made with toasted chopped walnuts, a binding flour (like chickpea flour or oat flour or wheat flour), sugar and ghee. A little effort goes in chopping the walnuts else the recipe is pretty straightforward and takes about 25-30 minutes.
You need 4 ingredients for this recipe (plus the cardamom or any kind of flavor that you like)
- Raw Walnuts
- Chickpea flour or Oat flour (or a combination of two). You can also use Whole wheat flour(atta)
- Powdered Sugar
How to Make Walnut Ladoo
Here are the steps :-
- Start by dry roasting the walnuts. Chop them into tiny bits.
- Toast chickpea pea flour in ghee until its a golden shade.
- Mix walnuts, chickpea flour and sugar together.
- Roll the Ladoo.
Here is a Short Video to Show How I make the ladoos.
Tips & Tricks When Making Ladoo
- Buy fresh, good quality walnuts. I try not to use walnuts that are lying around for more than a month.
- Hand Chop the Walnuts. This is a time consuming part of the recipe but I recommend it.It makes a huge difference in the taste and texture of ladoo. I did try to pound the walnuts in mortar & pestle as well as grind/pulse them but they got oily or powdery.
- Flour :- You can use ¼ cup fine oat flour and ¼ cup chickpea flour in this recipe. Or whole wheat flour (atta) will work as well.
- Using Sugar Substitutes. You can try powdered jaggery or coconut sugar, I haven't used. But it should work if I may guess.
- Roll the ladoo with gentle hands. This tip applies to any kind of ladoo. If you squeeze them or press too hard, firstly the ghee starts oozing out and secondly they do not turn out melt in the mouth.
- While rolling ladoos,if you feel that the mixture is hard to handle, refrigerate it for 30 minutes and use again.
Here are few other ladoo recipes to try
Walnut (Akhrot) Ladoo
- 1.5 cup (200g) raw walnuts
- 5-7 tablespoon melted ghee
- ½ cup besan(chickpea flour), see notes
- ⅓ cup powdered sugar (can go unto ½ cup), see notes
- ½ teaspoon ground green cardamom
- In a wide heavy bottom pan or iron kadai, dry roast the walnuts on low heat for 6-7 minutes. Transfer to a plate and let cool down.
- Once cooled, using a sharp knife, finely chop the walnuts (don't powder).
- Add 5 tablespoon of ghee to begin with to the kadai and add the besan. Continuously stirring, roast the besan in ghee for about 10-12 minutes or until its golden and you smell a nice aroma.
- Add the chopped walnuts and mix thoroughly with the besan. Roast everything togther for another 2 mins and then switch off the stove.
- When the mixture is cool to touch(but not cold), add the sugar and cardamom, and mix everything with hands thoroughly.If you feel that the mix is dry, add more ghee and mix well (I used about 7 tablespoon ghee in all). If you feel that the mixture is getting hard to handle, refrigerate it for 30 minutes and use again.
- Divide the mixture into portions and using your palms and fingers, form into ladoos of desired size without cracks.(but do not squeeze hard)
- Store in an airtight container for upto a week. If its summer, store in fridge. You can freeze for a month too. Enjoy.
- You can use ¼ cup fine oat flour and ¼ cup chickpea flour in this recipe. Or whole wheat flour (atta) will work as well.
- You can try powdered jaggery or coconut sugar, I haven't used. But it should work if I may guess.
- You may use rose essence or saffron in place of cardamom to flavor these.