Ancient Ayurvedic texts prescribed this exact nut-date ratio as winter medicine—modern Indians still make it identically.
Dry Fruits Ladoo
Indulge in the heartwarming flavors of Dry Fruits Ladoo, a delightful Indian treat crafted with a medley of wholesome nuts and seeds. These bite-sized delights are not only a festive favorite but also packed with nutrition, making them an ideal winter snack. Roll them up with a touch of ghee and a sprinkle of cardamom for a sweet experience that’s both satisfying and energizing!
Prep
60
min
Cook
30
min
Serves
130
people
Level
intermediate
The Story
These power-packed spheres trace back to 12th century Rajasthani trade routes where Persian merchants introduced dates to Gujarat's nut-obsessed Jain communities—what started as portable warrior fuel for desert crossings became the subcontinental answer to energy bars, proving that ancient Indians were smashing superfoods together centuries before Silicon Valley discovered quinoa bowls.
Regional Twist
In Punjab's Amritsar district, they replace half the almonds with roasted gram flour and bind everything with pure desi ghee instead of just date paste, creating chewier ladoos.
📝 Ingredients
Shopping List
- 350 g almonds
- 15-20 g ashwagandha powder
- 300 g cashews
- 1 kg dried figs
- 150 g dry coconut
- 80 g dry dates
- 100 g edible gum
- 3 kg fard dates
- 50 g flaxseeds
- 80-120 g ghee
- 10-15 g kamarkas
- 10 g mace
- 100 g makhana
- 150 g melon seeds
- 250 g peanuts
- 200 g pistachios
- 100 g poppy seeds
- 200 g pumpkin seeds
- 15-20 g semal musli
- 200 g sunflower seeds
- 250 g walnuts
- 50 g white sesame seeds
Pantry Items
Amounts also listed in instructions below
- nutmeg (to taste)
👨🍳 Instructions
- 1
Remove seeds from dates, lightly steam and grind into a thick paste.
- 2
Chop dried figs into 3-4 pieces, steam till soft, then grind coarsely.
- 3
Dry roast all nuts and seeds separately on low flame till aromatic.
- 4
Remove peanut skins after roasting.
- 5
Dry roast makhana till crisp.
- 6
Fry gond in ghee till it puffs; cool and crush.
- 7
Fry kamarkas lightly in ghee; powder once cooled.
- 8
Coarsely grind nuts, semi-finely grind seeds, and finely grind herbs & spices.
- 9
Mix all dry ingredients thoroughly.
- 10
Add date and fig paste and bind with warm hands.
- 11
Add ghee only if required.
- 12
Roll into 30-50 g laddus.
💡 Pro Tips
- ✓Steam dates for exactly 3-4 minutes at 212°F to soften without adding excess moisture that would make the paste too wet and prevent proper binding.timing3-4 minutes at 212°F
- ✓Roast nuts to an internal temperature of 140-160°F to activate oils and develop flavor compounds without burning, testing doneness by the nutty aroma release.technique140-160°F internal temp
- ✓Maintain date paste temperature at 100-110°F when mixing with other ingredients because cooler paste won't bind properly and hotter paste will make nuts soggy.temperature100-110°F
- ✓Grind nuts to 4-6mm pieces (coarse) to provide textural contrast, while seeds should be 2-3mm (semi-fine) to distribute flavor evenly without overpowering.technique4-6mm nuts, 2-3mm seeds
- ✓Cool all roasted ingredients to room temperature (70-75°F) before mixing to prevent the date paste from melting and creating an oily, unworkable mixture.timing70-75°F
Share this recipe
Prep
60
min
Cook
30
min
Serves
130
people
Level
intermediate
Share this recipe
Ancient Ayurvedic texts prescribed this exact nut-date ratio as winter medicine—modern Indians still make it identically.
Dry Fruits Ladoo
Indulge in the heartwarming flavors of Dry Fruits Ladoo, a delightful Indian treat crafted with a medley of wholesome nuts and seeds. These bite-sized delights are not only a festive favorite but also packed with nutrition, making them an ideal winter snack. Roll them up with a touch of ghee and a sprinkle of cardamom for a sweet experience that’s both satisfying and energizing!
The Story
These power-packed spheres trace back to 12th century Rajasthani trade routes where Persian merchants introduced dates to Gujarat's nut-obsessed Jain communities—what started as portable warrior fuel for desert crossings became the subcontinental answer to energy bars, proving that ancient Indians were smashing superfoods together centuries before Silicon Valley discovered quinoa bowls.
Regional Twist
In Punjab's Amritsar district, they replace half the almonds with roasted gram flour and bind everything with pure desi ghee instead of just date paste, creating chewier ladoos.
📝 Ingredients
Shopping List
- 350 g almonds
- 15-20 g ashwagandha powder
- 300 g cashews
- 1 kg dried figs
- 150 g dry coconut
- 80 g dry dates
- 100 g edible gum
- 3 kg fard dates
- 50 g flaxseeds
- 80-120 g ghee
- 10-15 g kamarkas
- 10 g mace
- 100 g makhana
- 150 g melon seeds
- 250 g peanuts
- 200 g pistachios
- 100 g poppy seeds
- 200 g pumpkin seeds
- 15-20 g semal musli
- 200 g sunflower seeds
- 250 g walnuts
- 50 g white sesame seeds
Pantry Items
Amounts also listed in instructions below
- nutmeg (to taste)
👨🍳 Instructions
- 1
Remove seeds from dates, lightly steam and grind into a thick paste.
- 2
Chop dried figs into 3-4 pieces, steam till soft, then grind coarsely.
- 3
Dry roast all nuts and seeds separately on low flame till aromatic.
- 4
Remove peanut skins after roasting.
- 5
Dry roast makhana till crisp.
- 6
Fry gond in ghee till it puffs; cool and crush.
- 7
Fry kamarkas lightly in ghee; powder once cooled.
- 8
Coarsely grind nuts, semi-finely grind seeds, and finely grind herbs & spices.
- 9
Mix all dry ingredients thoroughly.
- 10
Add date and fig paste and bind with warm hands.
- 11
Add ghee only if required.
- 12
Roll into 30-50 g laddus.
💡 Pro Tips
- ✓Steam dates for exactly 3-4 minutes at 212°F to soften without adding excess moisture that would make the paste too wet and prevent proper binding.timing3-4 minutes at 212°F
- ✓Roast nuts to an internal temperature of 140-160°F to activate oils and develop flavor compounds without burning, testing doneness by the nutty aroma release.technique140-160°F internal temp
- ✓Maintain date paste temperature at 100-110°F when mixing with other ingredients because cooler paste won't bind properly and hotter paste will make nuts soggy.temperature100-110°F
- ✓Grind nuts to 4-6mm pieces (coarse) to provide textural contrast, while seeds should be 2-3mm (semi-fine) to distribute flavor evenly without overpowering.technique4-6mm nuts, 2-3mm seeds
- ✓Cool all roasted ingredients to room temperature (70-75°F) before mixing to prevent the date paste from melting and creating an oily, unworkable mixture.timing70-75°F