Dry Fruits Laddu

Dry fruits laddu is delicious, healthy, nutritious, and quick to make energy balls that are sweetened with dates and raisins

Recipe Source Link:https://www.mygingergarlickitchen.com/dry-fruits-laddu/

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RECIPE INGREDIENTS

» For Dry Fruits Laddu

• 1/2 cup (50 grams) almonds (badam)
• 1/2 cup (50 grams) cashew nuts (kaju)
• 1/2 cup (50 grams) walnut (akhrot)
• 1/4 cup (50 grams) pistachios (pista)
• 2 tablespoons ghee, skip ghee if making vegan laddus
• 2 tablespoons poppy seeds (khus khus)
• 1 tablespoon melon seeds (kharbuje ke beej)
• 2 tablespoons desiccated coconut
• 160 grams dates (I am using premium juicy dates)
• 2 tablespoons of raisins
• 1 teaspoon cardamom powder

RECIPE INSTRUCTIONS

» For making Dry Fruits Laddu

1. Remove the seeds from the dates and mash them using a fork to make a smooth paste. You can also use seedless dates. If your dates are not super soft, then you can also blend them in a blender to make the paste.
2. Heat 2 tablespoons ghee in a pan. Once hot, add cashew nuts, almonds, pistachios, and walnuts. Stir continuously and lightly roast them on low heat for 1-2 minutes or until they are fragrant. Make sure that they do not change the color.
3. Once the nuts are fragrant, remove them in a bowl and set them aside to cool down completely. To the same pan, add raisins and roast for a few seconds. Once they swell up, remove them from the pan and transfer them to a separate bowl. Keep it aside.
4. Add the dates paste to the same pan and roast it in the ghee for 2-3 minutes on low heat or until it comes together like a smooth dough. Remove the pan from the heat and keep it aside. To another pan, add poppy seeds, melon seeds, and dry roast for 1 minute over medium-low heat.
5. Transfer them to a plate, and in the same pan, add desiccated coconut. Stir and toast 1 minute or until coconut turns slightly golden. Transfer the toasted coconut to a plate the pan and set it aside to cool completely.
6. In a food processor or a blender add the roasted nuts mix, poppy seeds, melon seeds, toasted coconut, and cardamom powder to a blender and pulse for a few seconds in short intervals until they form a coarse mixture Make sure not make fine powder, a few big pieces add a nice crunch and taste in this dry fruits laddu. Alternatively, you can also use a mortar-pestle or a Ziploc bag for crushing nuts.
7. Put the pan with the dates on the stove and heat it for 1 minute or until heat through. Add crushed nuts to the same pan and mix well until everything is well incorporated. To check the consistency, take a small portion of the mixture and try to roll it with your hands. If it holds the shape, then it is ready. If it is hard to bind, then you can add about 1 tablespoon of ghee to the mixture.
8. Turn off the heat, and let it cool slightly. Add roasted raisins and mix everything well. Now with the greased hands pinch out about 2 tablespoons of mixture and roll it into a smooth ball. Keep making laddus until all the mixture is used up.
9. You can also decorate with edible silver or golden leaves, or serve them as it is.

RECIPE NOTES

1. To store, place laddus in a parchment paper-lined air-tight container and store for a few days at room temperature. You can also store them for up to 2 weeks in a refrigerator. You can also freeze them for up to 3 months.
2. To make laddus vegan, skip the ghee and dry roast them.
3. For a fancy touch, you can also roll laddus in toasted coconut or toasted sesame seeds.
4. Roasting everything in ghee increases the shelf life of these laddus. But just make sure not to roast for a long time, or else they will lose nutrition.
5. The number of dates can be adjusted. Feel free to increase the amount of dates if the laddus are not sweet.