Dry Fruit and Nut Laddus
Nourishing and naturally sweet, these laddus offer a grounding boost of energy anytime you need it.
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adapted by Divya Alter from Hebbar’s Kitchen
Laddu (aka laddoo), refers to Indian sweets shaped into balls, with flour and sugar as base ingredients. These laddus are different: nuts, seeds, and dried fruit are toasted in ghee and then ground to form a sticky “dough” that you can roll into balls to produce a delicious, gluten-free dessert made with no added sugar.
These laddus pacify Vata and Pitta, creating the sense of satiation and stability in the body. They are an excellent snack for traveling, hiking, after working out, during the second phase of postpartum, or whenever your body needs a boost of energy.
YIELDS: about 18 one-inch balls | PREP: 5 minutes | COOK & ROLL: 25 minutes | Gluten Free, Dairy Free option (see Notes)
Ingredients
- 2½ tablespoons ghee, divided (see Notes for vegan option)
- ½ cup chopped or slivered almonds
- ¼ cup chopped cashews
- 2 tablespoons chopped pistachios
- ½ cup shredded dry coconut
- 3 tablespoons sunflower seeds
- 1 tablespoon sesame seeds
- 1½ teaspoons white poppy seeds (optional, see Notes below)
- ¼ cup raisins
- 2 tablespoons dried cranberries or cherries
- 3 dried figs or apricots, chopped
- 1 cup (175 grams) pitted and chopped dates
- 1½ teaspoons Sweet Masala
- 1½ teaspoons fresh orange or lime zest
Instructions
1. Heat a large skillet on medium-low and add ½ teaspoon of ghee. Add the almonds, cashews, and pistachios, and toast until the nuts turn a bit darker and have a toasty aroma; about 5 minutes. Transfer to a medium bowl.
2. Heat the same skillet on medium-low, add 1 teaspoon of ghee and then add the coconut, sunflower seeds, sesame, and poppy. Toast until they turn a tan color and release their aroma; about 5 minutes. Transfer to the bowl with the toasted nuts.
3. Heat the same skillet on medium-low, add 1 teaspoon of ghee, and then add the raisins, cranberries, and figs. Toast until the raisins plump and the figs are stickier, about 5 minutes. Transfer to the same bowl. Let all toasted ingredients cool to a warm temperature.
4. Wipe the skillet clean. Add the remaining ghee, dates, masala, and zest. Mix well and cook while stirring constantly with a wooden spatula and using the back of it to mash the dates into a paste. As soon as the paste starts separating from the bottom of the skillet, turn off the heat and add the date paste to a small bowl; let it cool a bit.
5. Transfer the toasted nuts, seeds, and dried fruit to a food processor—pulse a few times to create finely chopped (but not pasty) consistency. Move the mixture to the mixing bowl.
6. Add the cooked date paste and, using your hands, mix all ingredients well into a sticky “dough.” Roll and shape the dough into 1-inch balls (or to your desired size). Serve at room temperature.
Stored in an airtight container at room temperature (no need to refrigerate), these laddus will keep for about 2 weeks.
Notes: For a dairy-free option, substitute raw coconut oil for the ghee. This will change the energetics of the recipe, but it will work well in terms of taste.
Use white poppy seeds only when you want to use these laddus to induce sleep at night.
