Ayurveda Ladoos or Sweet Tahini Drops Recipe

Take a trip to India with these simple ladoos. They’re nourishing for vata and pitta and fine for kapha in a small amount. The consistency is soft and moist. Great with a meal or for travel or a picnic.

Augmenting & Extractive    

SERVES: 4

TOTAL PREPARATION TIME: 15 minutes

YOU’LL NEED:

• ¼ cup ground whole wheat flour, more if needed to make soft dough
• ¼ cup ground cashews
• ¼ tsp. cardamom powder
• ¼ tsp. cinnamon powder
• 1 Tbsp. tahini
• 1 Tbsp. jaggery
• 2 tsp. ghee
• ⅛ cup warm water

HERE’S HOW:

1. Mix dry ingredients thoroughly. 
2. Dissolve the jaggery in the warm water in a small bowl. 
3. Add the tahini and ghee to the jaggery and mix.  
4. Add the wet mixture to the dry ingredients and make dough. The dough must remain soft and a bit moist.
5. Shape into 8 small balls and flatten to desired shape. 
6. Bake at 180°C or 350°F for about 6 minutes. The ladoos should remain soft after cooling. Careful not to overcook and dry them out.

TIPS & SUBSTITUTIONS:

• Substitute almonds for cashews.
• A small dent in the center can be a nice spot for a drop of honey after cooking.
• Use maple syrup if jaggery is not available for a cooling effect.