Raisin Date & Nut Ladoos

To a pan on medium heat, add in the butter ghee (clarified butter).

Swirl the pan around & allow the butter ghee (clarified butter) to melt.

Thereafter, add in the almonds.

Add in the hazelnuts.

Add in the cashews.

Mix well so that the nuts are coated in the butter ghee (clarified butter).

Allow the nuts to toast until slightly golden & crunchy. Be sure to stir every few seconds to prevent it from burning.

Thereafter, add in the sesame seeds (thill).

Mix well & allow the sesame seeds (thill) to toast until it changes colour.

Once toasted, remove the pan from the heat & allow the mixture to cool down.

Whilst the nuts & sesame seeds are cooling, bring out the dates. I am using whole pitted dates.

Finely chop the dates & set aside. The dates can be omitted & replaced with raisins if preferred.

Bring out those raisins. These can also be omitted & replaced with dates if preferred.

Once the nuts have cooled, add it to a blender.

Blend the nuts until it forms a course like texture.

Thereafter, add in the chopped dates.

Add in the raisins.

Next, add in the chocolate chips – this is optional.

Blend until all the ingredients are chopped up.

Empty out the mixture into a bowl.

Add the cardamom (elachi) powder to the mixture.

Mix well.

Scoop out even portions & roll them in the palm of your hands to form small balls (ladoos).

Once all the mixture has been rolled into balls, you now have your Raisin Date & Nut Ladoos.

Serve these Raisin Date & Nut Ladoos once done or refrigerate before serving.

They can be stored in the refrigerator for up to a month in an airtight container.