Date Stuffed Coconut Ladoo

Easy No-Cook Date Stuffed Coconut Ladoo: A quick, gluten-free Diwali treat made with dates, coconut, nuts, and cardamom. Ready in 15 mins!

Recipe Source Link:https://www.mygingergarlickitchen.com/date-stuffed-coconut-ladoo/

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RECIPE INGREDIENTS

» For Stuffing

• 1/2 cup dates (pitted)
• 2 tablespoons cashews
• 2 tablespoons almonds
• 2 tablespoons poppy seeds
• 5-7 saffron strands

» For Coconut Ladoo

• 1 cup desiccated coconut
• 1/2 cup milk powder
• 1/4 cup cashews
• 1/2 cup sugar
• 2-3 cardamom pods (crushed)
• Chilled milk, as needed
• 1 teaspoon ghee

» For Decoration

• 5-7 saffron strands (dissolved in 1 tbsp hot water)
• Edible silver leaves (optional)
• 1 cup desiccated coconut (for rolling)

RECIPE INSTRUCTIONS

» Make the Stuffing

1. Add pitted dates, cashews, almonds, poppy seeds, and saffron strands to a blender. Blend until smooth. If the mixture is too thick, add a splash of warm water to help it blend better.
2. Transfer the mixture to a plate and knead into a smooth dough using greased palms. Take small portions of the mixture and shape them into tiny balls. Repeat until all the mixture is used up. Set the balls aside.

» Prepare the Coconut Ladoo Mixture

1. Add desiccated coconut, milk powder, cashews, sugar, and cardamom pods to a blender. Blend into a smooth powder. If you want a richer flavor, you can toast the coconut and nuts lightly before blending.
2. Transfer the mixture to a plate and gradually add chilled milk until it forms a soft dough. Add 1 teaspoon of ghee and knead again.

» Make the Date Stuffed Coconut Ladoo

1. To assemble the ladoos, take a small portion of the coconut mixture, flatten it. Place a date ball on it and cover it with another flattened piece of coconut mixture.
2. Seal the edges and roll it into a smooth ball. Repeat the process for the remaining ladoos. Coat each ball with desiccated coconut.

» Decorate

1. Crush the saffron strands lightly and dissolve them in 1 tablespoon of hot water. Let it cool completely.
2. Add a drop of saffron water on top of each ladoo and garnish with silver leaves for decoration, if desired. Let the ladoos set for 10-15 minutes. Store in an airtight container for up to 3 days at room temperature or up to a week in the fridge.

RECIPE NOTES

1. If your dates are not soft like mine, you might get a thick stuffing. If that's the case, you can add 1-2 teaspoons of water while blending the dates.
2. I have used dates for filling; you can also use soaked dried figs or apricots for a different flavor.