Dry Fruit Laddu

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Dry fruit laddu - wholesome, nutritious, and utterly delicious treat made with various nuts and dried fruits.

Prep Time30

Cook Time20

Total Time50

Course: Snack

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings: balls

Calories: 368kcal

Author: Geetha

Equipment

1 Heavy Bottom Steel Pan
1 Spoon
1 Mixer Grinder

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

145 gms (or) 1 Cup Cashews chop finely
79 gms (or) ⅔ Cup Walnuts chop finely
130 gms (or) ⅔ Cup Almonds chop finely
65 gms (or) ½ Cup Pistachios chop finely
145 gms Dried Figs chopped
75 gms (or) ½ Cup Raisins
90 gms (or) ½ Cup Dried Blueberries
365 gms (or) 2 Cups Dates remove seeds
23 gms (or) 2 Tablespoons Sunflower Seeds
20 gms (or) 2 Tablespoons Melon Seeds
6 gms 1 Tablespoon Poppy Seeds
25 gms Edible Gum (Gond)
1+3+2+3 Teaspoons Ghee
1 Teaspoon Cardamom Powder
5 Tablespoons Maple Syrup adjust to taste

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Instructions

Chop cashews, almonds, pistachios and walnuts into small pieces. Remove seeds from dates and keep everything in separate bowls.
145 gms (or) 1 Cup Cashews, 79 gms (or) ⅔ Cup Walnuts, 130 gms (or) ⅔ Cup Almonds, 65 gms (or) ½ Cup Pistachios, 365 gms (or) 2 Cups Dates
Heat one teaspoon of ghee on medium heat in a wide pan or skillet.
1+3+2+3 Teaspoons Ghee
Add edible gum crystals (gond) and fry until they fluff up, stirring regularly.
25 gms Edible Gum (Gond)
Remove them from the pan and place them in a bowl. Set it aside until it cools completely.
Meanwhile, in the same pan, heat 3 teaspoons ghee on medium heat. Fry almonds stirring regularly followed by cashews, pistachios and walnuts until they are fragrant. This usually takes about 4-5 minutes. Be careful not to burn them.
145 gms (or) 1 Cup Cashews, 79 gms (or) ⅔ Cup Walnuts, 130 gms (or) ⅔ Cup Almonds, 1+3+2+3 Teaspoons Ghee, 65 gms (or) ½ Cup Pistachios
Transfer the fried nuts to a bowl.
Heat 2 teaspoons ghee in the same pan, fry raisins and dried blueberries stirring regularly until they fluff up.
75 gms (or) ½ Cup Raisins, 1+3+2+3 Teaspoons Ghee, 90 gms (or) ½ Cup Dried Blueberries
Now stir in melon seeds and sunflower seeds and fry for a minute. Next mix in poppy seeds and fry for a minute until fragrant.
23 gms (or) 2 Tablespoons Sunflower Seeds, 20 gms (or) 2 Tablespoons Melon Seeds, 6 gms 1 Tablespoon Poppy Seeds
Transfer them to the bowl containing nuts. Set the bowl aside.
Place the cooled edible gum crystals in a mortar and pestle and grind them into a powder.
Set it aside to use later.
In a mixer jar or food processor, add deseeded dates and chopped figs and blend them into a coarse paste.
365 gms (or) 2 Cups Dates, 145 gms Dried Figs
Heat 3 teaspoons ghee in a pan over low flame. Add the dry fruit paste and cook for 2-3 minutes, stirring continuously.
1+3+2+3 Teaspoons Ghee
Add the fried nuts and dried fruits to the pan. Mix well to combine.
Now add maple syrup, cardamom powder and edible gum powder and stir well, ensuring everything is well incorporated.
1 Teaspoon Cardamom Powder, 5 Tablespoons Maple Syrup, 25 gms Edible Gum (Gond)
Remove the mixture from the heat and let it cool slightly, just enough to handle.
Grease your hands with a little ghee and take small portions of the mixture to shape them into round laddus.
Let the laddus cool completely then store them in an airtight container.

Notes

Ghee Quantity: Adjust the quantity of ghee based on the consistency of the mixture. It should be enough to fry the ingredients but laddus should not be too greasy.

High-Quality Ingredients: Use good-quality dry fruits. Stale nuts and dried fruits can affect the flavour and texture of the laddus.

Properly Fry Nuts: Shallow frying nuts on medium low heat enhances their flavour and crunchiness. But ensure not to burn them.

Balancing Sweetness: Feel free to omit the maple syrup if you dislike added sugar. Dates, figs, and raisins are usually naturally sweet enough.

Dates: Use majdool or any other soft dates that combine well figs while blending and give laddus a lovely chewy texture.

Shaping the Ladoos: Grease your palms with a little ghee before shaping the laddus. This prevents the mixture from sticking to your palm.

Consistency of the Mixture: The mixture should be sticky enough to hold together but not too wet. If the mixture is too dry, add a bit more blended dates. If it’s too wet, add more chopped nuts.

Nutrition