3 nos Royal Gala Apples
12-15 nos Dates, pitted
1 tsp cinnamon powder
5 nos candied ginger
1/4 tsp of nutmeg
1/4 cup oats
1/4 cup dessicated coconut
1/4 cup mixed nuts (roasted cashews and almonds), roughly chopped
1 tbsp dessicated coconut for rolling the balls
2 tbsp butter
2 tbsp ghee
- Wash the apples well, Grate them fine. Take the dates, remove the seeds, grind them to a smooth paste. I used a soft variety, so didn’t soak the dates.
- Heat a wide pan, dry roast the oats and dessicated coconut separately. Take care not to burn them, it will spoil the taste of the truffles.
- Once roasted, let both the ingredients cool well. Take them in a mixer, add candied ginger to it and grind them all to a fine powder.
- In the same pan, in which you dry roasted oats and coconut, add butter and heat. Once the butter melts, add the shredded apples and cinnamon powder. Saute it well for 10-12 minutes in a simmer flame. The apples should get soft well and change color.
- To the apples, add the dates paste and saute well for another 8-10 minutes. Both apples and dates should blend well and come together to a sticky paste.
- Now to this add ground oats and coconut powder. This powder adds volume to the mixture and makes sure they come together as a mass, which will be easy to shape.
- Now add 2 tbsp of ghee to this and saute. Once it comes together as a mass, without sticking to the pan, remove it from the stove
- Add chopped nuts to this and mix well. Let the mixture come to touchable warm. then shape them into ping-pong sized balls, and roll each ball with dessicated coconut.
- Store the ladoos in an air-tight container in the refrigerator. Since the ladoos are made of fresh apples and coconut, there is a chance it might go bad, if kept outside for a longer time.
- Enjoy these healthy and yummilicious ladoos/truffles whenever you feel like having something sweet!