1.5teaspoonsghee7.5 ml, melted or use coconut oil to make it vegan
Soak the dates in warm water for 10 to 15 minutes. Make sure to use fresh dates, they should not be dry. After 10 minutes, drain the water in which the dates were soaked and then remove the seed from each date and set them aside.
Meanwhile, add rolled oats to a pan on medium heat. Roast for 4 to 5 minutes, stirring often until oats look lightly roasted. Remove on a plate.
To the same pan, now add white sesame seeds. Roast on medium heat for around 4 minutes until they turn light golden on color. Remove on a plate.
To a food processor, now add the toasted oats, sesame seeds and the pitted dates. Pulse few times until the entire mixture comes together. I don't pulse it too much, just until the dates break and disperse equally throughout the mixture.
Transfer the mixture to a large bowl. Add cardamom powder (if using).Add ghee to the bowl (or coconut oil if you want to keep this vegan) and then use your hands to mix everything together.
Grease your hands lightly with ghee, take a small portion from the mixture (around 25 grams), and roll between your palms to form a round shape. Roll each ladoo similarly. I was able to get 15 of these, each measuring around 25 to 27 grams.Store Sesame Oats Ladoo in an airtight container. I like to keep mine in the refrigerator, lasts for extended period of time this way.
Use gluten-free rolled oats to make this gluten-free.
Use coconut oil (melted) in place of ghee to make this vegan.
You can also add some chopped nuts to the mixture for extra crunch.