Bite-sized powerhouses: dry fruit laddoo recipe

Dry fruit laddoos are the ultimate on-the-go energy boosters, packed with natural goodness and just the right amount of sweetness. They’re also perfect for slipping into your kid’s lunchbox as a healthy treat they’ll love. With no artificial ingredients, these laddoos are as wholesome as they come. You can make them for your train travels, in-flight munchies or you can send them in your kid's lunchbox. You can even experiment with add-ins like oats, poha, or chia seeds to suit your dietary needs. Versatile, nutritious, and irresistibly tasty, this recipe will quickly become your go-to for snacks that energize and satisfy. Here's how to make them in three delicious ways – with milk, jaggery, or sugar.

Ingredients

Base Ingredients

• 100 gm almonds
• 100 gm cashews
• 50 gm pistachios
• 50 gm walnuts
• 200 gm seedless dates
• 100 gm figs
• 50 gm raisins
• 50 gm desiccated coconut
• 1 tsp cardamom powder

For the Variations

1. Milk Version:

• 100 ml milk

2. Jaggery Version:

• 150 gm grated jaggery

3. Sugar Version:

• 100 gm sugar

Optional Add-ins

• 50 gm oats (roasted for a nutty flavor)
• 30 gm poha (lightly toasted for crunch)
• 30 gm sesame seeds (til) for added nutrition and depth in the texture of your laddoos
• 20 gm flaxseeds for a healthy omega-3 boost
• 30 gm chopped dried apricots or cranberries for tanginess and the antioxidant boost
• 1 tbsp chia seeds for an additional superfood upgrade

Method

Step 1: Prepare the Dry Fruits

1. Dry roast almonds, cashews, pistachios, and walnuts for five minutes to enhance flavor.
2. Chop dates and figs finely or blend into a paste.
3. Lightly toast desiccated coconut for a nutty aroma.

Way 1: For the milk version

1. Heat milk in a pan and add the dry fruit paste, mixing until it thickens.
2. Stir in roasted nuts, raisins, and cardamom powder.
3. Cool slightly and shape into laddoos. You can shape them after greasing your palms with ghee.

Way 2: For the jaggery version

1. Melt grated jaggery in a pan with 2 tbsp water until it forms a syrup.
2. Add dry fruit paste, roasted nuts, and coconut. Mix well.
3. Let it cool slightly before rolling into laddoos. Again, greasing your palms with ghee is a good idea.

Way 3: For the sugar version

1. Heat sugar in a pan with 2 tbsp water until it forms a golden syrup.
2. Add the dry fruit mixture, cardamom powder, and roasted nuts.
3. Combine well, cool, and shape into laddoos.

When picking dry fruits, look for almonds that are smooth, uniform in size, and have a light tan skin—avoid ones that are wrinkled or overly shiny. Good-quality cashews should be ivory-colored, firm, and free of spots or cracks. As for pistachios, they are best when they have naturally green kernels and open shells, without any artificial dyes. Choose the walnuts with an even brown shell and light-colored kernels; avoid ones with an unpleasant smell, as they might be rancid. The dates you use for this recipe should be plump and glossy, not shriveled or coated with sugar crystals. Opt for figs that feel soft yet firm when you press them with your index finger, with supple skin and no signs of mold. Lastly, high-quality raisins are plump, uniformly colored, and neither overly dry nor sticky.

Make a batch and store it in a cool, dry place. We have seen our grandmothers storing them in jars containg puffed rice or dry poha. But if it is too much for you you can store them in a clean, dry airtight comtainer. Ensure this to prevent the laddoos from becoming sticky or rancid. If you’ve made a large batch, particularly using milk, you can and should refrigerate them for up to two weeks. For even longer storage, freeze the laddoos in a sealed freezer-safe container; they’ll last for up to a month. Just thaw at room temperature for a few minutes before enjoying. Always use a clean, dry spoon to handle the laddoos to maintain their freshness.