Empty My Fridge
Oats Pistachio Laddu
Ingredients
- Oats1 cup
- Pistachio1 cup
- Chocolate chip1 ¼ cups
- Maple syrup¼ cups
- Ghee3 tbsp
- Rose essence1 tsp
- Cardamom · ground1 tsp
- Edible dried rose petals2 tbsp
Instructions
- Lightly roast the rolled oats in a frying pan on medium heat for 3 to 4 minutes. Take them out and set aside.
- In the same pan, lightly roast the pistachios on medium heat for 3 to 4 minutes, stirring often.
- While the oats and pistachios are still warm, put them in a food processor with the chocolate chips, maple syrup, ghee, rose essence, ground cardamom and half of the rose petals. Pulse until well combined, keeping the nuts slightly grainy.
- Transfer the mixture to a bowl. Gently rub the remaining rose petals between your palms and stir them in.
- Take 1 to 2 tablespoons of the mixture, press it firmly and roll it into round laddus.
- Optional: melt the remaining white chocolate according to the package instructions and drizzle lightly over the laddus.
- Store in an airtight container at room temperature for 3 to 5 days, or refrigerate for up to 2 weeks.
Summarized from Ministry of Curry's video. Watch it for the details.
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