Dates, Jaggery & Sesame Ladoo

Ingredients

• 1 cup Medjool dates (or 1.5 cups regular dates), pitted - 0.90 mg iron per 100g (IFCT 2017, Food Code D019, Fruits Table, Mineral & Trace Elements Table)
• 1/2 cup black sesame seeds (kala til), dry roasted - 7.8 mg iron per 100g (IFCT 2017, Food Code J007, Nuts & Oil Seeds Table, Mineral & Trace Elements Table)
• 1/4 cup white sesame seeds, dry roasted - 6.2 mg iron per 100g (IFCT 2017, Food Code J007)
• 1/4 cup grated jaggery (organic gudh) - 11.4 mg iron per 100g (IFCT 2017, Food Code K002, Sugars & Condiments Table, Mineral & Trace Elements Table)
• 1/2 cup roasted groundnuts (peanuts), coarsely crushed - 2.5 mg iron per 100g (IFCT 2017, Food Code J001, Nuts & Oil Seeds Table)
• 1/4 cup desiccated coconut (optional)
• 1/2 tsp dry ginger powder (saunth) | 1/4 tsp cardamom powder | Pinch of black pepper
• 1–2 tsp ghee (if mixture too dry to bind)

Method

1. 1. Dry roast black sesame seeds in a pan on medium-low heat for 3–4 minutes, stirring constantly until they start to pop and become aromatic. Transfer to plate. Cool completely.
2. 2. Repeat with white sesame seeds for 2–3 minutes. Cool.
3. 3. Roast groundnuts on medium heat for 5–6 minutes. Cool, then rub off skins. Coarsely crush in a grinder - keep chunky, do not powder.
4. 4. If dates feel dry, soak in warm water for 10 minutes. Drain. Blend pitted dates to a coarse paste - not completely smooth.
5. 5. In a large mixing bowl, combine date paste, black and white sesame seeds, crushed groundnuts and desiccated coconut.
6. 6. Add grated jaggery, dry ginger, cardamom and black pepper. Mix well with hands until fully combined.
7. 7. Taste and adjust sweetness with more jaggery or dates. If too dry, add 1/2–1 tsp ghee and knead.
8. 8. Divide into 12 equal portions (~40g each). Roll between palms to form smooth, firm ladoos.
9. 9. Place on a tray. Refrigerate 20 minutes to set. Store in an airtight container up to 10 days at room temperature or 3 weeks refrigerated.