Dry fruit laddu recipe | dry fruit ladoo | Khajur til ladoo

Dry fruit ladoo is a quick and easy recipe made with a delightful combination of sesame seeds, dry fruits, nuts, dry coconut and dates (khajur). It is a perfect sweet treat or energy snack, known for its rich flavor and chewy texture. Moreover, it is an excellent source of calcium and protein, making it an ideal choice for kids, new mothers, and the elderly. Consuming dry fruit ladoo in the morning provides a significant energy boost to kickstart your day.

In this recipe, I’ll share the perfect ingredient ratios and fail-safe tips to ensure your dry fruit ladoos turn out delicious on your first attempt. Give it a try!

1. Firstly, I made ladoo using sesame seeds (til), dry fruits, and dates (khajur). Sesame seeds are a healthy source of fat, calcium, and magnesium. For the dates, use moist, seedless ones as they not only provide sweetness but also act as a binding agent. In this recipe, dates serve as a binding agent, so they must be moist and of the best quality. If you have dry dates at home, grind them slightly to soften them for the recipe.
2. Roast the dry fruits on a low flame to achieve a crunchier texture. You can add dry fruits of your choice and adjust the proportions as per your preference.
3. I roughly crush all the dry fruits before adding them to the ladoo mixture. It is better to crush them using a mortar and pestle rather than a blender, which might turn them into a fine powder. Fine powder is not ideal for this recipe.
4. Use dry coconut instead of desiccated coconut, as it helps improve the shelf life of the ladoo. You may use fresh coconut, but it significantly reduces the shelf life.
5. Lastly, these ladoos have a long shelf life and can be stored in an airtight container for up to 20 days during winter

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Recipe video 

Dry fruit laddu recipe | dry fruit ladoo | Khajur til ladoo

Author Nehas Cook Book

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Dessert, Indian sweets

Cuisine Indian

Servings 25 small size ladoo

Ingredients

 

1x2x3x

• ▢ 1.5 cup or 200 grm black til
• ▢ 4 tbsp ghee
• ▢ ¼ cup or 25 grm cashews
• ▢ ¼ cup or 25 grm almonds
• ▢ ¼ cup or 25 grm pistachio
• ▢ ¼ cup or 25 grm walnuts
• ▢ ½ cup dry coconut
• ▢ 2 tbsp poppy seeds
• ▢ 2 tbsp watermelon seeds
• ▢ 500 grm khajur
• ▢ ½ tsp cardamom powder
• ▢ ½ tsp dry ginger powder
• ▢ ½ cup sugar powder - optional

Instructions

• In a pan, add 1.5 cups of black sesame seeds and roast on medium flame until they puff up. Remove them to a plate and let them cool.
• Add the black sesame seeds to a mixer jar and grind them completely so they merge easily into the ladoo mixture. Keep it aside.
• In a pan, add 1 tbsp of ghee and ¼ cup each of cashews, almonds, pistachios, and walnuts. Roast on a low flame until slightly golden brown. Remove to a plate and let them cool.
• Add the dry fruits to a mortar and pestle and coarsely crush them. Keep it aside.
• In the same pan, add ½ cup of dry coconut, 2 tbsp of poppy seeds, and 2 tbsp of watermelon seeds. Roast on a low flame and remove to a plate.
• In a mixing bowl, combine the ground sesame seeds, coarsely crushed dry fruits, roasted coconut, poppy seeds, and watermelon seeds. Mix well.
• Take 500 grams of dates and remove their seeds.
• In a pan, add 3 tbsp of ghee and the dates. Mix well and roast the dates on a low flame until the ghee releases from the sides.
• Add the roasted dates to the ladoo mixture, along with ½ tsp of cardamom powder, ½ tsp of dry ginger powder, and ½ cup of powdered sugar. Mix well and bind the mixture.
• Take a small portion of the mixture and roll it into small-sized ladoos.
• Serve or store the dry fruit ladoos in an airtight container. They stay fresh for 20 days at room temperature in winters.

Notes

• Stir continuously and roast sesame seeds (til) on medium flame until they become crispy and puff up.
• Grind the sesame seeds completely so they will easily blend into the ladoo mixture.
• Roast the dry fruits on low heat for a crunchier texture. Add dry fruits of your choice and adjust the proportions as desired.
• Use soft, seedless dates for making ladoos.
• If you have dry dates at home, grind them in short pulses to soften them for the ladoos.
• Store ladoo in an airtight container for up to a month.

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