walnut ladoo

Walnut ladoo recipe

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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!

walnut ladoo

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.


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.

toasting poha

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.

toasting walnuts

3. Cool the walnuts completely and add them to a blender.

walnuts in a blender jar

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.

adding jaggery and cardamom powder for walnut ladoo

5. Pulse all of them just to mix them up well.

walnut jaggery mixture for walnut ladoo

6. Remove the mixture to the plate and Mix it up with poha. Instead you can also blend the poha together.

walnut ladoo with poha

7. Take small portions of this mixture and roll to balls. If you have fussy kids, then garnish them by rolling in desiccated coconut.

walnut mixture

Store walnut ladoos in a airtight jar. They keep good for a week at room temperature and for a month in the fridge.

walnut laddu walnut ladoo


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.

more quick ladoos
badam ladoo
peanut cornflakes ladoo
sesame seeds ladoo
oats dry fruits ladoo

Walnut ladoo recipe

walnut ladoo recipe

Walnut ladoo recipe

Delicious energy snack balls made with walnuts,cardamom powder and unrefined sweetener (jaggery).
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes

Ingredients (US cup = 240ml )

  • 1 cup walnuts (or any other nuts)
  • 1 cup oats or poha (beaten rice or cornflakes) (optional)
  • ¾ cup jaggery or palm jaggery or any other sweetener
  • ¼ tsp cardamom powder


  • 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.


You can skip the poha or oats mentioned in the recipe. They are used to enhance the nutrition.
I use poha or cereal flakes to add some crunch to the ladoos. You can just use oats as well.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Walnut ladoo recipe
Amount Per Serving
Calories 60 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 11mg0%
Potassium 25mg1%
Carbohydrates 6g2%
Sugar 4g4%
Vitamin C 0.1mg0%
Calcium 6mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Walnut ladoo recipe was first published in May 2012. Republished in September 2019.

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

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5 stars
I had planned to make this before going away to visit my parents and so I had used up most of the store cupboard things. As it turned out, I didn’t have any avalu left so instead I used besan which I roasted with only a very little coconut oil. Well, I was a little annoyed that I forgot about the avalu because I felt the taste of besan would overpower the walnut flavour, but the laddus came out so good. My husband was really impressed and my mum also loved them 🙂

Can I use pecans instead of walnuts

5 stars
Hi swathi can I use red poha for this instead of the white or can I straight away replace the poha with oats

Will u plz post some bachalikura recipes if possible.

5 stars
Hi swasthi, happy sriramanavami. I tried to give walnuts to my baby without tasting it she throwing out. She is 23 months old. Can i give this laddu to her? How many days these will stay good? Is there any alternative to aval ? Want to buy palm jaggery i tried in fairprice n shensiong but it written as cocunut candy n ingredients are water, sugar like dat. If pure means what should be da ingredients ? Last time i bought in mustafa but i did not remember which brand i bought at dat time. So plz suggest me

5 stars
Ok thank u very much swasthi. I will try

5 stars
the walnut jaggery ladoo was fantastic, my sister in law had made and now I am inspired to make it. What if I add pecans and peanut butter to it? and oats instead of poha?

4 stars
Awesome recipes using nuts and dry fruits. Will try all of them.
Very informative write ups.
Great blog!!

Can I use plain refined sugar since palm sugar is not easily available at my place?

Tried this awesome recipe for my 1.5 yr old fussy eater and she loved it! Thanks 🙂

Instead of jaggery, can I use dates ?

This would be really good for people with high Cholesterol as walnuts are really good for such people. Thanks for sharing

wow.. lovely!<br /><br />i&#39;m going to try this. I add walnuts to salads,but never thought of making a laddu out of it.