Instructions

Dry roast oats in a medium heat until nice nutty aroma comes out, it takes approximately 5 - 6 minutes. Transfer oats to a plate and allow it to cool.

Dry roast sesame seeds in a medium heat until the sesame seeds start to pop and the color changes into a light golden brown. Transfer sesame seeds to the plate and allow it to cool.

Dry roast almonds until it becomes crispy. Allow it to cool (if you have roasted almonds handy, skip this step).

In a blender add roasted oats, sesame seeds, almonds, grated jaggery and blend it to a fine powder. Transfer it to a wide bowl.

Add warm milk little by little and shape them into small balls. Decorate the ladoos with cashew nuts or any nuts of your choice (optional).

Cool them completely and store it in an airtight container for up to a week in the refrigerator (You can also replace the milk with ghee for a longer shelf life)