These delightful date balls (ladoos) are one of my favourite Diwali traditions. I fondly remember my mom and grandma crafting these sweet treasures year after year without fail, and I would eagerly linger in the kitchen hoping to snag a few before they disappeared.
These ladoos are not only beautiful but offer a delightful combination of nuttiness and fudginess. Since moving to Canada, I have carried on the tradition with my own family, making double batches of these delectable treats for Diwali gifting and to ensure I have leftovers for myself and my little one, because these are her favourite, too! It’s a recipe beloved by adults and kids alike.
For those with nut allergies, these date balls can be tailored to suit your preferences. By swapping out the pistachios, almonds, walnuts for dried mangoes, apricots, and cranberries, you can transform them into nut-free delights. Not only are they delicious, but they also make an excellent school snack, perfectly suited for packed school lunches.
This recipe requires 30 minutes cool time.
In a food processor or blender, combine the pitted dates, saffron strands, and hot almond milk. Blend until a smooth paste forms.
Transfer the date mixture to a pan and cook over medium heat, stirring continuously. After about 10 minutes, the mixture should thicken and start to pull away from the sides of the pan.
Remove the pan from the heat and add all of the nuts. Stir well to ensure the nuts are evenly distributed, cooking for 5 more minutes. Allow the mixture to cool until it’s comfortable to handle for shaping into small balls.
To prevent the date mixture from sticking to your palms while shaping, you can apply a small amount of vegan butter or ghee to both your hands. This will make it easier to roll the mixture into small balls. Once shaped, place them on a plate.
Roll the date truffles in crushed rose petals to coat. Refrigerate before serving.