Dry Fruits Laddu

Rich, chewy spheres of energy and tradition

Prep Time 10 min
Cook Time 10 min
Serving Size 4
Recipe Type Hob

A classic Indian sweet with a nutritious twist, Dry Fruit Laddu combines the natural stickiness of dates with the earthy crunch of roasted nuts and seeds. Figs, raisins, and coconut add layers of flavor, while hints of cardamom and nutmeg infuse warmth and aroma. Rolled into bite-sized spheres with just a touch of ghee, these laddus are rich yet wholesome, perfect for both festive indulgence and everyday snacking. Beyond their irresistible taste, they are energy-dense and packed with good fats, making them a balanced sweet that carries forward a tradition of nourishing desserts rooted in heritage.

Ingredients

2 cup seedless dates
½ cup almonds roughly chopped
½ cup cashews roughly chopped
4 tbsp walnuts roughly chopped
2 tbsp pistachios
4 tbsp raisins
2 tbsp dry figs, chopped
2 tbsp desiccated coconut
2 tbsp melon seeds or sunflower seeds
2 tbsp ghee
½ tsp cardamom powder
A pinch of nutmeg
1 tsp poppy seeds
30 gms makhana

Method

Heat a thick-bottomed pan or kadhai.
Dry roast almonds, cashews, walnuts, pistachios, makhana and poppy seeds for 3–4 minutes on low flame until aromatic.
Cool slightly, then coarsely chop or pulse in a mixer for a nutty texture. Keep them chunky for a nice bite.
In the same pan, add 1 tbsp ghee. Chop dates finely or pulse them in a mixer to form a sticky paste.
Chop dates finely or pulse them in a mixer to form a sticky paste.
Add it to the pan and saute on low flame for 2–3 mins. It should soften and release aroma.
Add the chopped nuts, raisins, figs, coconut, cardamom powder, nutmeg, melon and sunflower seeds.
Mix everything well and cook for another 2–3 mins till the mixture becomes slightly sticky and forms a dough-like consistency.
Let it cool just enough to handle.
Grease your palms with ghee and roll into small laddus.
Store in an airtight container for up to 10–12 days at room temp, or refrigerate for longer shelf life.

Did you know?

From fueling desert dwellers to sweetening Ramadan tables, dates are timeless treasures . From Arabian hospitality to Bengal’s nolen gur, their journey is rich with history, taste, and culture. Today, India not only imports but also grows this ancient superfruit, making it a bridge between heritage and modern nutrition.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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