Easy Dry Fruit Ladoo
Soft date-and-nut dry fruit ladoos with no refined sugar. Naturally gluten free, ready in about 30 minutes, and perfect for make-ahead gift jars.
Equipment
- Heavy-bottomed pan
- Food processor or blender pulse only
- Mixing bowl
- Airtight jars for gifting and storage
Ingredients
Nuts and dates
- 1 cup soft pitted dates about 160 g, Medjool preferred
- 1/2 cup raw almonds 70 g
- 1/2 cup raw cashews 70 g
- 1/4 cup raw pistachios 35 g
Binding and flavor
- 1-2 tablespoons ghee divided, or coconut oil
- 1/2-3/4 teaspoon cardamom powder
- pinch salt optional
- desiccated coconut for rolling, optional
Instructions
Roast the nuts
- Warm a pan over medium-low heat. Dry roast almonds and cashews for 3 to 4 minutes, stirring, until fragrant and lightly golden. Add pistachios for 1 to 2 minutes more. Spread on a plate to cool completely.
Make the date paste
- In the same pan, add 1 teaspoon ghee and the pitted dates. Warm 1 to 2 minutes, stirring, until the dates soften and look glossy. Do not fry them hard or the ladoos will firm up too much as they cool.
- Transfer dates to a food processor and pulse to a sticky, slightly coarse paste. Scrape into a mixing bowl.
Combine and roll
- Pulse the cooled nuts to a coarse chop. Stop while you still see small pieces.
- Add nuts, cardamom, and a pinch of salt to the date paste. Knead with a spoon or clean hands. If the mix cracks when squeezed, work in another teaspoon of warm ghee or 2 soft dates.
- Grease your palms with a little ghee. Roll into 14 to 16 firm balls. Optional: roll in desiccated coconut.
- Cool completely on a plate, then store or pack into gift jars.
Notes
Soft Medjool dates bind best. Soak firmer dates in warm water 10 minutes, drain, and pat dry before using.
Cool ladoos fully before jarring so they keep their round shape.
Room temperature airtight: 5 to 7 days. Fridge: up to 2 weeks. Freeze up to 1 month.
For vegan jars, use coconut oil instead of ghee.
Tried this recipe?Let us know how it was!