Black Sesame Seeds Laddu – No Sugar, Calcium Rich
Dry-roasted black sesame seeds, pumpkin seeds, walnuts, and sunflower seeds blended with pre-soaked dates, ghee, and a touch of honey-shaped by hand into no-sugar laddus with no baking and no water. Calcium rich, gut-friendly, and stores for 2 weeks in the fridge. Makes approximately 23 laddus.
Equipment
- 1 pan
- 1 Spatula
- 1 Mixer Grinder
Ingredients
- cup black sesame seeds kaala til — 144g
- 1 cup pumpkin seeds kaddoo ke beej — 129g
- 1½ cups walnuts akhrot — 180g
- 1 tbsp sunflower seeds surajmukhi ke beej— 10g
- 1 cup dates pitted (khajur), pre-soaked in warm water 20–30 minutes — 178g
- 1½ tsp ghee
- 1 honey — add gradually just enough to bind (not liquid)
Instructions
- Dry roast seeds in batches — Heat a heavy pan on medium-low, no oil. Roast black sesame seeds 2–3 minutes, stirring constantly, until they pop and smell nutty. Remove to a plate. Roast pumpkin seeds 3–4 minutes until slightly puffed. Remove. Roast walnuts 2 minutes until fragrant — watch closely, they burn fast. Add sunflower seeds last for 30 seconds only. Cool everything completely on a plate before blending.
- Soak the dates — While seeds cool, soak pitted dates in warm water for 20–30 minutes. Drain completely — no water in the final mixture.
- Blend in stages — Add cooled roasted seeds and walnuts to a mixer or food processor. Pulse to a coarse, textured grind — not fine powder. Add drained dates, ghee, and 1 tsp honey. Pulse in short bursts until the mixture comes together like rough dough. Add second tsp of honey only if needed to bind. The mixture should hold shape when pressed — not wet, not crumbly.
- Shape by hand — Take approximately 1 heaped tablespoon (~28g) of mixture. Press firmly in your palm and rotate to form a round laddu. The warmth of your hands helps binding.
- Firm up — Place laddus on a plate or tray. Refrigerate uncovered for 30 minutes.
- Store — Transfer to an airtight container. Refrigerate for up to 2 weeks. Remove 5 minutes before eating for best texture.
Video
Notes
Do not add water at any stage — it shortens shelf life and makes laddus soft. If mixture is crumbling, add honey one teaspoon at a time and pulse again. If too sticky to shape, refrigerate mixture for 15 minutes first then shape. Do not freeze.