Laddu dates recipe

1. Warm a large pan over a low heat. Add the dates and stir vigorously. Keep stirring until the dates come away from the sides and clump together.
2. Add the ground almonds and milk powder and mix well.
3. Leave the mixture until just cool enough to handle, then roll into small balls using damp hands. Chill for 20 mins. The balls will keep, covered, in a cool place for up to 1 week.
4. Line two baking sheets with baking paper. Melt the white chocolate in a bowl set over a pan of simmering water. Stir through 1 tsp of vegetable oil. Insert a small flat skewer into a ball, then dip and turn in the chocolate to coat – use a teaspoon to cover it completely if needed. Let the excess chocolate drip back into the bowl.
5. Sprinkle over some pistachio nuts, then gently slide the ball off the skewer using a fork and put onto the lined baking tray. Coat 7 more balls in the same way, but sprinkle 4 of them with desiccated coconut instead.
6. Put the remaining melted chocolate in a disposable piping bag, snip a small hole in the end and pipe a zigzag pattern over 2 or 3 of the remaining balls.
7. Melt the dark chocolate as in step 4 and decorate the remaining balls as in steps 4, 5 and 6.
8. Chill the Laddu dates for 20 mins until set. Enjoy immediately or keep, covered, in a cool place for up to 1 week.

Tip: A flat skewer works well for dipping the balls in chocolate and decorating as it won’t spin unlike a round skewer.

Tip: Spread any leftover chocolate onto a baking sheet lined with parchment. Chill to set, then break into shards – perfect for using as cake decorations.

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