Indulge in the goodness of oats and pistachios with this delectable Oats Pistachio Laddu recipe. These energy bites combine the wholesome goodness of oats and pistachios with the decadence of white chocolate. Whether you're a dessert enthusiast or simply looking for a unique, sweet treat, these laddus are bound to satisfy your cravings. Plus, they're incredibly easy to prepare!
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Happy World Pistachio Day! Wonderful Pistachios just introduced their No Shells Unsalted variety, and it's a total game-changer in the kitchen. To celebrate, I’ve given my favorite Pistachio Laddu recipe a fresh update—because what better way to honor these delicious green gems?
Pistachios take center stage in this recipe, bringing natural sweetness, a vibrant green hue, and a satisfying bite—all without the extra step of shelling! Plus, since they are available online and at U.S. retailers nationwide in convenient 6-ounce bags, it’s easier than ever to keep them stocked for everyday snacking or meal prep.
Whether you’re looking for a nutritious grab-and-go snack or a new way to enhance your favorite Indian sweets and baked goods, Wonderful Pistachios No Shells Unsalted opens up a world of flavorful, wholesome possibilities!
In my recent Instagram Poll, I received numerous requests for SIMPLE dessert ideas, similar to the ones found in my Kalakand and Badam Burfi recipes.
Taking inspiration from the delicate, floral notes of rose and cardamom, this ladoo or laddu recipe is designed with simplicity in mind. It calls for just a handful of ingredients, making it an ideal make-ahead treat to share with your family, friends, and neighbors during the festive season of Diwali.
Oats and Pistachios are lightly roasted for nutty aromas and then are processed in a food processor along with white chocolate, cardamom, and rose essence. A little bit of ghee helps bind the mixture and shape it into a round laddu for an easy dessert that is ready in under 30 minutes.
Apart from lightly toasting a couple of ingredients, it's essentially a no-cook dessert. If you're a fan of easy-to-make desserts, don't forget to give my Quinoa Energy Balls and Date and Nut Truffles and Pistachio Ice Cream Cake recipes a try as well.
These laddus are a perfect blend of health and taste, making them a guilt-free treat for all ages. Go ahead and drizzle over some melted white chocolate for the kids and for a healthier twist use jaggery in place of white chocolate.
Love rose, cardamom, and pistachios? Do try my Ricotta Cheesecake with Rose and Cardamom, White Chocolate Bark with Cardamom and Pistachios, and Cardamom Saffron Trifle recipes.
Ingredients
- Oats - use rolled, old-fashioned, or quick oats for this recipe.
- Pistachios - No Shells Unsalted Wonderful Pistachios
- White Chocolate - I have used Ghirardelli white chocolate chips but you can also chop up a bar or a chunk of white chocolate
- Cardamom - ground cardamom powder adds citrusy-floral aromas to the laddu. Depending on the freshness you may need to add more or less
- Rose Essence - available in most Asian grocery stores or you can also use good quality rose water
- Maple Syrup - good quality pure maple syrup adds a rich nutty flavor and helps bind the laddu
- Ghee - Homemade Ghee helps bind the laddu while adding a rich aroma.
Note: See the recipe card for quantities.
How to Make Oats Pistachio Laddu
- Lightly roast oats and pistachios.
- Process all the ingredients in a food processor bowl until everything is well combined with a slightly grainy texture.
- Lightly rub rose petals in the palm of your hands and stir them into the mixture.
- Take one to two tablespoons of the mixture into the palm of your hands tightly pressing the mixture together and then shape them into round laddus.
- Drizzle over melted white chocolate on some of the laddus if you like. For festive gifting, place them in mini cupcake liners and sprinkle some more chopped pistachios and rose petals on top.
Storing
Keep in an airtight container at room temperature for 3 to 5 days or refrigerate for upto 2 weeks.
Substitutions
- White Chocolate - You can use Jaggery instead of white chocolate. The color of the final laddu will be a bit darker but taste equally decadent.
- Ghee - Use melted butter in place of ghee
More Indian Dessert Recipes to Try
★ Tried this recipe? I’d love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it—I love seeing your creations. If you’re on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Oats Pistacho laddu
Equipment
Ingredients
- 1 cup rolled oats
- 1 cup No Shells Unsalted Wonderful Pistachios
- 1 cup Ghirardelli premium white chocolate chips **
- ¼ cup maple syrup
- 3 tablespoons ghee
- 1 teaspoon rose essence
- 1 teaspoon ground cardamom
- 2 tablespoon edible dried rose petals optional
Optional
- ¼ cup white chocolate chips
Instructions
- In a frying fan lightly roast oats on medium heat for 3 to 4 minutes. Take out the oats and reserve.
- In the same pan lightly roast pistachios on medium heat for 3 to 4 minutes stirring frequently.
- To a food processor bowl, add oats and pistachios while they are still warm. Add chocolate chips, maple syrup, ghee, rose essence, cardamom powder, and half of the rose petals. Pulse until everything is well combined while making sure the nuts still have a slightly grainy texture.
- Take out the mixture in a bowl. Lightly rub the remaining rose petals in the palm of your hands and stir them into the mixture.
- Take one to two tablespoons of the mixture into the palm of your hands. Tightly press the mixture together, shaping and rolling them into round laddus.
- Optional step - melt the remaining white chocolate as per the package instructions and lightly drizzle over the laddu.
- Keep in an airtight container at room temperature for 3 to 5 days or refrigerate for upto 2 weeks.
Video
Notes
- A food processor works best for this recipe as it has a wide bowl and low blades. If you do not have a food processor you can use a blender instead. Add only half of the ingredients at a time to the blender jar and pulse to get an even grainy texture.
- You can easily substitute white chocolate with jaggery. Add 1 cup of grated jaggery in place of white chocolate and follow the remaining recipe as is.
Tabitha Freeman says
Delicious! Also easy! I used cacao powder since I didn’t have chocolate chips. I didn’t measure the rose water and probably put more than called for. It’s a satsifying texture, flavor and pretty healthy and will be a go-to for my sweet tooth.
Archana says
Thank you for the lovely feedback!
Shital Lakhani says
So tasty and easy to make!!!