Firstly, dry roast 1 cup of rolled oats until they turn aromatic.

Keep roasting for 5 minutes on low flame. Cool completely.

In the same pan take ¾ cup almonds, ½ cup cashew and ½ cup peanut.

Roast on low flame until the nuts turn crunchy.

Transfer to the plate and allow to cool completely.

Now take 2 tbsp sesame, 2 tbsp sunflower seeds, 2 tbsp poppy seeds and ½ cup coconut.

Roast on low flame until the coconut turns aromatic and golden brown. Keep aside.

In the pan heat 1 tsp ghee, add 5 anjeer, 2 tbsp raisins and roast well.

Roast until the raisins puff up and turn aromatic. Keep aside.

Once the oats are cooled completely, transfer them to the mixer jar and grind them to a fine powder.

Transfer the oats powder to a large bowl.

Also, take roasted nuts into the mixer jar, and grind to coarse powder.

Transfer the nut powder to the same large bowl.

Add in ½ tsp cardamom powder, roasted sesame, sunflower seeds and anjeer.

Mix well making sure everything is well combined.

Now in a mixer jar take 5 dates and 1 cup jaggery.

Pulse and grind until the smooth paste is formed.

Transfer the dates and jaggery paste into the ladoo mixture and mix well.

Crumble and mix making sure everything is well combined.

You can also rub between your hands to combine the dates mixture uniformly.

Once the mixture is moist, start preparing the ladoo.

Finally, enjoy Oats Ladoo Recipe for a month when stored in an airtight container.