No-Cook Gluten-Free Laddus | Energy Balls

Here are my no-cook and easy-to-make gluten-free laddus made with Metta atta – a delicious sweet with minimal ingredients that you can prepare in less than 20 minutes. A perfect sweet for any occasion!

Yesterday I shared vegan but not gluten-free ragi murukku. Today I am going to share gluten-free but not vegan laddu. :-)

Laddu or Energy Balls:

Call it laddu or energy-balls, these gluten-free laddus with Metta atta are perfect to curb your hunger pangs and sweet tooth cravings. Honestly, you don’t need any specific occasion to make these laddus. :-)

This laddu is an excellent snack for kids. I packed this as a snack for my son, and he loved it. I know this has sugar, but homemade is far better than the store-bought stuff with preservatives and hidden ingredients.

Again, I made no-cook laddu during Navratri for guests, and everyone relished it. When time is pressing during festival time, these kinds of simple sweets are the best yet. You see a win-win situation. :-)

These laddus are perfect for those no-cook recipe competitions. Last month SIL and I were brainstorming some recipe ideas for this no-cook competition at her school. The first recipe that we both came up with is this laddu. This laddu is more like maaladu that we make with roasted gram flour. We don’t add any nuts for that, and for this recipe, I have included some powdered nuts as well.

Metta Atta:

I know, my new visitors will be wondering what Metta atta is. It’s gluten-free flour formulated by a mom with no hidden or secret ingredients. I have explained about gluten intolerance and Metta atta on my gluten-free cookies post. Please do check it out. It’s an impressive creation by a mom for her son and for everyone who is gluten sensitive.

Disclosure: I received this product for review from Metta Atta, but the recipes, opinions, and thoughts expressed here are my own.

Now without any further ado, let me share the ingredients and how to make the laddu in detail, with step-wise pictures.

Ingredients Required for this No-Cook Gluten-Free Laddus:

• Meta Atta: I like the ingredients in this flour. It has flax-seeds. That texture of the flax-seeds in this atta is what I love. For this recipe, I am using ½ cup of this gluten-free flour.
• Raw Sugar: I am using ¼ cup of raw sugar and powdered it. We stopped using white sugar, so I didn’t go with powdered sugar. If you are using powdered sugar, then use ⅓ cup of it. Instead of sugar, you can use coconut sugar, palm sugar, and jaggery too.
• Nuts: I used ¼ cup of powdered nuts. I used pecans, almonds, and cashews, five each. You can use any nuts that you have in hand.
• Cardamom Powder: I used ¼ tsp of the cardamom powder. If you don’t have cardamom powder handy, break three green cardamom pods (you can crush them like garlic with the back of the knife) and take out the seeds. Just pulse it along with the nuts.
• Ghee: Ghee is the primary ingredient here that helps in binding the shaping of the laddu. If you are specific about vegan, then add vegan butter. I won’t recommend oil for this laddu. I did not melt the ghee but used room temperature ghee, though.
• Pumpkin Seeds: These are optional, and I used it to garnish.

How to Make Gluten-Free Laddu with Metta Atta:

• In a mixer jar, add ¼ cup of the raw sugar and grind it into a fine powder. Set it aside.
• And in the same mixer jar, add the nuts and pulse it coarsely. I used pecans, almonds, and cashews. Set aside ¼ cup of the powdered nuts.
• In a mixing bowl, add the powdered sugar, powdered nuts, cardamom powder, and ½ cup of Metta atta.

• Mix it. Then add 2 tbsp of ghee.

• Mix it and ensure the ghee is well incorporated. It should look like coarse cornmeal.

• Now add the remaining 2 tbsp of ghee and mix it. 

• Now take a small amount of the prepared mix and shape it into a small round ball. Press the laddu tightly so that it stays intact. (If the balls are not remaining intact, add one more tbsp of ghee and mix. Then shape them into small balls)

• Similarly, make laddus with the remaining flour.
• Garnish it with nuts and enjoy it. Store in an air-tight container. I was able to store these laddus for five days without refrigerating.

Recipe Notes-

• Instead of sugar, you can use jaggery. If you are using powdered sugar, use ⅓ cup of powdered sugar for this measure.
• If you are a beginner and struggling to shape the laddu, then add one or two tbsp of milk and shape the laddu. In that case, make sure to refrigerate them.
• You can use nuts of your choice.
• Adjust the sugar according to your sweet preference.

PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this gluten-free laddu, please don’t forget to comment and rate this recipe.

I am sending this post to Blogging Marathon 105 under the theme “Diwali Savories and Sweets”. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#105

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4.80 from 5 votes

No-Cook Gluten-Free Laddus | Energy Balls

No-cook and easy-to-make gluten-free laddus made with Metta atta - a delicious sweet with minimal ingredients that you can prepare in less than 20 minutes.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Dessert

Cuisine: Indian

Servings: 10 (Yields)

Calories: 82kcal

Author: Srividhya G

Ingredients

• ▢ ½ cup Meta Atta
• ▢ ¼ cup raw sugar
• ▢ 5 pecans
• ▢ 5 almonds
• ▢ 5 cashews
• ▢ ¼ tsp cardamom powder
• ▢ ¼ cup ghee divided plus 1 tbsp if required
• ▢ 10 pumpkin seeds optional to garnish

US Customary - Metric

Instructions

• In a mixer jar, add ¼ cup of the raw sugar and grind it into a fine powder. Set it aside.
• And in the same mixer jar, add the nuts and pulse it coarsely. I used pecans, almonds, and cashews. Set aside ¼ cup of the powdered nuts.
• In a mixing bowl, add the powdered sugar, powdered nuts, cardamom powder, and ½ cup of Metta atta. Mix it.
• Then add 2 tbsp of ghee. Mix it and ensure the ghee is well incorporated. It should look like coarse cornmeal.
• Now add the remaining 2 tbsp of ghee and mix it. Now take a small amount of the prepared mix and shape it into a small round ball. Press the laddu tightly so that it stays intact. (If the balls are not remaining intact, add one more tbsp of ghee and mix. Then shape them into small balls)
• Similarly, make laddus with the remaining flour.
• Garnish it with nuts and enjoy it. Store in an air-tight container. I was able to store these laddus for five days without refrigerating.

Notes

• Instead of sugar, you can use jaggery. If you are using powdered sugar, use ⅓ cup of powdered sugar for this measure.
• If you are a beginner and struggling to shape the laddu, then add one or two tbsp of milk and shape the laddu. If you are using milk, make sure to refrigerate them.
• You can use nuts of your choice.
• Adjust the sugar according to your sweet preference.

Nutrition

Calories: 82kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 1mg | Potassium: 17mg | Fiber: 1g | Sugar: 5g | Calcium: 1mg | Iron: 1mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

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