Sesame, peanut, ginger and honey ladoo

To ladoo or not to ladoo, that is the question! Perhaps only a question when it comes to digesting peanuts. A staple in many parts of the world, peanuts can be a bit tricky to digest, especially if wolfed down without chewing. Peanut butter is much better for digestion, especially when savoured slowly and eaten occasionally in small amounts.

These easy ladoos, paired with fresh ginger to help things along and eaten before lunch as part of the Surya Agni (see here), keep well in the freezer, ready for a peanut fix in perfect measure. Tune in to your body and see how well you digest peanuts and other nuts – we’re told they are very healthy but if our digestion says otherwise we need to listen to that first. Look for good-quality, organic peanut butter as peanuts are prone to mould. You could also use almond butter if you prefer.

Makes about 30 balls

130g (¾ cup) peanut butter, mixed well

85g (¼ cup) raw honey

⅛ tsp sea salt

3–4 tbsp coconut flour

2.5cm (1in) piece of fresh ginger, grated (avoiding stringy bits) or 1 tsp ground ginger

35–75g (¼–½ cup) sesame seeds

1 Place all the ingredients, apart from the sesame seeds, into a mixing bowl and stir until well combined.

2 Take small pieces from the bowl and roll them into bite-sized balls with the palms of your hands. If the mixture is difficult to work with, chill it for 10 minutes before rolling.

3 Place the sesame seeds in another bowl. Roll the peanut butter balls in the sesame seeds until they are completely covered. Refrigerate for around 15 minutes, until firm. Store in the fridge for up to 5 days or in the freezer for up to a month. If you’ve opted for dried ginger they will keep for a month in a cool, dark place.

FEELING
PITTA

Swap the honey for jaggery and stick to fresh ginger or swap for cinnamon or fennel seeds.

FEELING
KAPHA

Roll these balls very small – they are so nourishing, but can be too much of a good thing.