Oats laddu recipe – Oats ladoo is one of the easy Indian sweets recipes that I love to prepare at home often. It can be prepared with sugar or jaggery and not much of ghee is needed and it is optional. They are non-sticky while you hold on and slightly chewy and taste good. They can be made absolutely fat free or vegan by eliminating the ghee. I had posted an oats burfi recipe last Diwali, so this time thought of sharing this laddu recipe too.
This recipe is a no fail one and needs no string consistency, while the burfi can become powdery or may not set well, if one goes wrong with the string consistency. Do try this healthy Easy Diwali Sweet Recipe. I have used organic brown sugar cubes this time; you can use white sugar or brown sugar or even jaggery.
You can also check this Oats sesame ladoo and Oats dry fruits ladoo for variations. You can also check this collection of 31 ladoo recipes.
Oats laddu or oats ladoo recipe below
Oats laddu recipe | Oats ladoo recipe with jaggery | Healthy sweet recipe
Oats ladoo
Ingredients (240 ml cup used)
- 1 cup jaggery or 200 grams grated or sugar (can reduce a bit)
- 1 cup rolled oats or 100 grams
- 1 cup coconut heaped or 150 grams grated fresh or frozen coconut
- ¼ tsp green cardamom powder
- 1 tbsp water
- 1 tsp ghee /coconut oil / vegetable oil or butter +for greasing the palms
- Ghee roasted Nuts and raisins as needed
How to make the recipe
- Heat a heavy bottom pan and dry roast oats till they smell good. Cool this completely, powder in a dry blender to suit your taste coarsely or finely and keep aside.
- To the same pan, add jaggery, water and coconut. Stir and cook till the jaggery or sugar melts off. Add cardamom powder, cook stirring constantly, till you see strings in the mixture.
- Time to add the powdered oats. Stir well. Switch off the stove. Stir in the ghee, nuts and raisins.
- Let the temperature come down, roll small portions to balls with greased palms.
Oats laddu with step by step pictures
1. Dry roast oats in a heavy bottom pan till you get a nice aroma. Do not discolor them. Set this aside to cool
2. Powder this coarsely in a mixer. Set aside.
3. Add 1 tbsp. water, coconut and sugar, mix and begin to cook.
4. After a while, the coconut will begin to release moisture. Add green cardamom powder.
5. Continue to cook till all the water evaporates. You can even see tiny sugar strings in the mix.
6. Add the oats powder, mix well and off the heat. Do not continue to cook else the mix will become dry and may not bind together to make balls.
7. Add the raisins, nuts and ghee. Mix well.
8. Transfer this to a plate and let it cool for around 5 mins, grease your palms and take small portions of this mix and roll to balls
Apurva Kapoor says
Hi,
I wanted to know, if these laddoos can be stored or to be consumed immediately? If stored, outside or best to refridgerate?
swasthi says
Hi Apurva
These oats ladoos will keep good without refrigeration for about 4 to 5 days. If refrigerated then they will be good for 2 weeks.
Rama says
Mam thanks for all the receipes i prepare kazzikayalu,so nice mam can u plz post the kobbri boorelu
swasthi says
welcome Rama
Thanks for trying
Yes I will share kobbari boorelu for next festival
Mrinal says
Hi dear.
I made this reciepe today..much to my dismay it was a disaster.the jaggery had hardened …i switched off the gas when the jaggery was still sticky and watery as i felt it took quiet some time. The end ladoos were rock hard.pls help
swasthi says
Hi Mrinal,
The only reason for jaggery to harden is over cooking it. You mentioned that the mixture was watery still, then how did it turn hard? Just wondering. It could be the quality of jaggery. Some variety jaggery crystalizes due to over processing or the addition of sugar in them. To fix this, you may try sprinkling some hot water and break up the ladoos. Cook until warm and roll to balls.. Hope this helps
Mrinal says
Thanks swasthi for the prompt relpy.yes i do think its the quality of jaggery.even boiling water has not softened the ladoos 🙁
Pls suggest attributes of good jaggery. The jaggery i purchased was swad brand..extremely popular brand in mumbai and thane.
swasthi says
swad jaggery i have seen online is not pure. It is labelled as brown sugar jaggery. Always choose jaggery that is dark in color much darker than the one I used in this post. Upon boiling or cooking, jaggery never crystalizes. Hope this helps
Mrinal says
Tthanks swasthi
Faridha says
How to clean the impurities from the grated jaggery ? In some of the sweets ,we are adding it directly to the blender to make powdered form. In case we are making the syrup of it, we will sieve to remove the dirt.
swasthi says
Hi Faridha
Once we melt and sieve it, we have to bring it to 1 string consistency and then add the rest of the ingredients. It is a lot of work. The shelf life of such sweets is less and must be refrigerated. I take little more pain in searching for a good quality jaggery in the market. Sometimes after i buy when i come back home and check if it is not clean, then i keep them for payasam etc. Then again buy new pack.for ladoos.
one way is to just hand pick the debris while grating. I use a fine grater to grate, this method helps. You try that, it may work out for you too. Thanks for rating the recipe