Dry Fruit Laddu Recipe (Dry Fruit Ladoo)
This Dry Fruit and Dates Laddu is a quick, sugar-free sweet made using a blend of naturally sweet dates and a handful of crunchy nuts. It's like a little energy ball packed with goodness giving you a nice boost of nutrition and flavor in every bite. It’s perfect during festive times like Diwali, or even as a mid-morning snack or something to munch on during evening tea. What I really love is that it’s super easy to make and doesn’t need any fancy ingredients or cooking skills, just wholesome, everyday stuff mixed with love.
Equipment
- cooking pan
- Blender
Ingredients
- 25 no Dates pitted
- ½ cup Unsalted pistachios
- ½ cup Almonds
- ½ cup Cashews
- 3 tablespoon Tutti fruity optional
- 3 tablespoon Desiccated Coconut optional
- 1 teaspoon Ghee
Instructions
- Pre-prep: Start by roasting the nuts. You can do this in an oven preheated to 180°C for 5–10 minutes or just use a dry pan on the stove. Once they’re lightly browned and fragrant, let them cool. Then pulse them in a blender to get a coarse texture. No need to make a fine powder. If you're planning to make this often, you can roast a bigger batch of nuts and store them for later use. It really cuts down prep time!
- Blending the Dates: Next, take the deseeded dates and pulse them in the same blender. If they’re soft, they blend easily. If they’re hard, a quick soak in warm water makes the job easier. Also, using room-temperature dates instead of cold ones from the fridge helps them blend more smoothly and evenly.
- Cooking the Mix: In a dry non-stick pan, add the crushed dates and stir them on low heat for around 5 minutes. They become softer and easier to mix. Then add in the crushed nuts, coconut, and tutti frutti. Keep mixing until the whole thing starts coming together like a soft dough. You’ll know it’s ready when the mix starts leaving the sides of the pan and holds shape when pressed together.
- Shaping the Ladoos: Let the mix cool slightly. While it's still warm, grease my hands with a tiny bit of ghee, take small portions, and roll them into bite-sized ladoos. You can roll them in coconut if you like. It looks nice and adds a finishing touch. If the mixture starts drying out while rolling, just warm it gently on the stove for a minute to soften it again.
Video
Notes
- You can store this ladoos in a air tight container in fridge for upto a week.
- These ladoos make great gifts for any festival like diwali.
- You can roll these ladoos in dessicated coconut too.
- Instead of grinding all the nuts to the same texture, try blending half into a coarse powder and chopping the rest roughly. This gives a nice contrast; some bites are soft and chewy, while others have a bit of crunch. It makes the ladoo feel more satisfying.
- When heating the dates in the pan, keep the flame low and stir constantly. Overcooking them can dry out the mixture and make it harder to bind later.
Storage Tips
These ladoos stay good in the fridge for up to a week. Just store them in an airtight box. Avoid keeping them outside for long, especially in humid climates, as the dates can turn sticky. If they’ve been in the fridge, you can microwave them for 5 seconds or let them sit out for a few minutes before eating.Serving Suggestions
I usually serve them just as they are. But during Diwali or when guests come over, I place them in small paper cups and serve them on a tray with nuts or dried fruits on the side. They also go great with evening tea, especially something like cardamom or ginger chai.Nutrition
Serving: 1ladooCalories: 73kcalCarbohydrates: 5gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.001gCholesterol: 1mgSodium: 2mgPotassium: 91mgFiber: 1gSugar: 2gVitamin A: 10IUVitamin C: 0.2mgCalcium: 18mgIron: 1mg
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