Walnut ladoo recipe – Delicious, wholesome and nutritious walnut ladoos made without refined sugar and fats. These walnut snack balls are great to enjoy for a quick snack or even for breakfast. If you are looking for ways to include more walnuts in your diet then these sweet snack balls are a must try!
Ladoo is a traditional Indian sweet made with flour, nuts, dry fruits, sweetener and ghee. We Indians make a lot of ladoos and for every occasion. Besan ladoo, coconut ladoo, atta ladoo & boondi laddu are some of the most popular ladoo varieties.
These walnut ladoos are not a traditional Indian sweet but are super quick to make and taste delicious. I often make different kinds of ladoos for my kids’ school box. It is very hard for me to get them eat walnuts. Sometimes I add them to banana muffins & carrot cake.
I keep making these walnut balls time and again for their school snack. Usually kids are choosy and go by the looks so I garnish them with desiccated coconut.
This recipe uses no flour, no ghee, no milk and not even refined sugar. It is just the walnuts, jaggery and cardamom powder that is used. To add some carbs and crunch I have added some poha, flattened rice flakes.
Nuts: Walnuts can be replaced with any other nuts like pecans, almonds or mixed nuts.
Sweetener: I have used palm jaggery here. You can also use regular jaggery or any other sweetener in the powdered form. To use liquid sweeteners like maple syrup you will need to add more cereal flakes in the recipe.
Fats: This recipe uses no added fats, only the fats in the walnuts will be good enough to bind the mixture.
Freshness: Ensure your walnuts are fresh and not rancid before using them.
Substitute to rice flakes: These can also be made without poha or can be replaced with any ready to eat cereal flakes like wheat flakes, rolled oats or even cornflakes.
Garnish: These days I always roll these walnut balls in desiccated coconut.
Walnut ladoos keep good for about 10 days at room temperature. You can also refrigerate and use upto a month.
Walnut ladoo recipe
Walnut ladoo recipe
Ingredients (1 cup = 240ml )
- 1 cup walnuts (or any other nuts)
- 1 cup oats or poha (beaten rice) or any cereal flakes like cornflakes
- ¾ cup jaggery or palm jaggery or any other sweetener
- ¼ tsp cardamom powder
How to make the recipe
- Toast walnuts until slightly hot. Remove and set aside to cool.
- Optional – Dry roast oats or poha on a medium high flame till they turn crispy. (Do not discolor them by burning). Cool them.
- Add poha or cereal flakes to a dry grinder & crush them to get tiny bits. Set this aside.
- Powder the walnuts in a mixer just until they get crushed. Do not over blend else they release oils.
- Grate jaggery or palm jaggery and add it to the blender.
- Pulse a few times until the entire mixture blends.
- Add this mixture with the beaten rice crisps.
- Mix them well and make small walnut balls.
- Store them in a air tight jar.
Walnut ladoo recipe was first published in May 2012. Republished in September 2019.
1.Toast poha or oats on a medium flame until slightly crunchy. If using cornflakes or any other flakes then just skip toasting them. Cool these completely and pulse them in a dry grinder to get tiny bits.
2.Toast walnuts for 2 to 3 mins until hot. You can skip this step as well. I toast them since I store them in the fridge. Toasting also extends the shelf life of the ladoos.
3.Cool the walnuts completely and add them to a blender.
4.Pulse them to powder. Do not over blend the nuts as they will begin to release the oils. Then add grated jaggery. I used palm jaggery here. Also add cardamom powder.
5.Pulse all of them just to mix them up well.
6. Remove the mixture to the plate and Mix it up with poha. Instead you can also blend the poha together.
7. Take small portions of this mixture and roll to balls. If you have fussy kids, then garnish them by rolling in desiccated coconut.
Store walnut ladoos in a airtight jar. They keep good for a week at room temperature and for a month in the fridge.