March 20, 2011
1/2 cup oats
3/4 cup sugar
few cardamom pods
a spoon of ghee
1/4 cup milk
Process the pecans making sure that it does not get lumpy. Roast the oats in a spoon of ghee until it turns golden brown in color. Powder this with the sugar and cardamom.
In the meanwhile, begin to toast the processed pecans on the stove top. Slowly you will begin to see that the nuts are letting out oil and kind of coming together. Roast this until you get the smell of the pecans making sure it does not get burnt.
Transfer this and the oats mixture to a bowl. Have a quarter cup of milk heated up and ready. It is not required to boil the milk. Use the needed amount of milk to bind all the processed powder and nuts together. I always thought that these ladoos needed ghee to hold them until I saw this wonderful recipe of Priya's Microwave Oats and Poha Ladoo. That is when I learnt that you can use warm milk instead.
Roll into round balls while it is warm. I did not bother to add cashews as the ladoo by itself has a nutty flavor because of the pecans.
I am very excited to send this to "Only"-Original recipes event which was created by Pari.