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  By Yogesh

January 18, 2018

The festival of lights is fast approaching and everybody’s occupied with the preparation. Diwali is synonymous with shopping, lights, fireworks, gifts and most importantly sweets. With the huge array of sweets available, one might get slightly overboard gorging on some extra sweets. However, this festival season devour some nutritious indulgences to make this Diwali an extra special one.

  • Yields: 15-16 laddoos


1/4 cup cashews

1/4 cup Hazelnuts

1/4 cup Pistachios, shelled and plain

2 tbsp Dates, de-seeded, chopped

2 tbsp True Elements raw pumpkin seeds

1 tbsp Coconut, fresh

2 tbsp Ghee

1 cup Jaggery, grated

2 tbsp Water

1 tbsp Cardamom powder


1Add the cashews, almonds, hazelnuts and pistachios in the grinder and pulse them coarsely. The mixture has to be grainy and not powder-like.

2Heat ghee in a thick bottom pan and add the nuts. Roast them on a low flame for about 3-4 minutes.

3Add the pumpkin seeds and grated coconut and stir for another 2-3 minutes.

4Throw in the chopped dates chunks and cardamom. The aroma of the roasted nuts and cardamom fills in. Turn off the flame and set the mixture aside.

5Add the grated jaggery and water in another vessel and melt the jaggery over the low flame. After a thick liquid of uniform texture is formed, filter it and remove solid jaggery pieces, if any.

6Add the jaggery syrup to the nuts mixture and mix well. Cook this mixture over the low flame and stir it continuously. Turn off the flame.

7Let the mixture cool slightly. Grease your palms with little ghee and make laddoos. The laddoos can be stored in an airtight jar.


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