These dry fruit ladoos are quick, no-added-sugar ladoos sweetened only with dates and packed with nuts. They come together in 15 minutes and are a satisfying, guilt-free treat. They’re my go-to for my kids’ after-school snacks, and they are great as festive sweets too.
These dry fruit ladoos need just dates and nuts, with no added sugar and no syrup to cook. The dates sweeten the mixture and hold it together, and toasted almonds, cashews, and pistachios give it a rich, fudgy bite. A little cardamom makes it taste like a proper Indian sweet.
You grind everything in a food processor and roll the ladoos between your palms. There’s no special equipment, and the whole recipe takes 15 minutes.
My go-to for after-school snacks
My kids love these dry fruit ladoos. I pack them in their lunchboxes, and they’re my go-to after-school snack too.
They’re the same mixture as my dry fruit modak, just rolled between my palms instead of pressed into a mold.
Ingredients
You need dates, three kinds of nuts, and cardamom powder, which is why these are also called dates and nuts ladoo.
- Dates: They’re the only sweetener in these ladoos, and they hold the mixture together. Soft Medjool dates work best because they’re moist and sticky. Use pitted dates.
- Nuts: I use almonds, cashews, and pistachios. A quick toast in a pan takes away their raw smell before you grind them.
- Cardamom powder: The only spice here. It goes into the mixer with the dates.
- Ghee: Just for greasing your palms, so the mixture doesn’t stick while you roll the ladoos. You can also make ghee at home in the Instant Pot.
Variations
- Other nuts: You can swap in walnuts or pecans, or add them to the mix.
- Coconut: You can add desiccated coconut to the mixture.
- Raisins: You can also mix in some raisins.
- Finishing touch: You can roll the ladoos in desiccated coconut or press a pistachio on top of each one.
Pro-Tips
Use soft dates: Soft Medjool dates are moist and sticky, so they bind the mixture without any added sugar or liquid.
Soak hard dates: If your dates are hard, soak them in water for 30 minutes before using them.
Don’t over-grind the nuts: Pulse just until you get a coarse powder. The coarse texture gives the ladoos a nice bite and keeps the mixture from turning oily.
Add a festive touch: Roll the finished ladoos in desiccated coconut or press a small pistachio on top for a beautiful presentation.
How to serve dry fruit ladoo?
- Lunchboxes and after-school snacks: They keep at room temperature for up to 3 days, so they’re easy to pack ahead.
- Gift boxes: They look pretty in a holiday gift box. You can pack them with other homemade sweets like besan ladoo or coconut almond ladoo.
- Festivals: They’re an easy homemade sweet for Diwali. For Ganesh Chaturthi, press the same mixture into a modak mold to make dry fruit modak.
How to store dry fruit ladoo?
These ladoos keep well. Store them in an airtight container at room temperature for up to 3 days, or in the fridge for up to 2 weeks. For longer, freeze them for up to a month and thaw at room temperature before serving.
More Ladoo Recipes To Try
Chocolate Ladoo (Chocolate Almond Truffles)
Besan Ladoo
Rava Ladoo (Suji Ladoo)
Mango Coconut Almond Ladoo
Dry Fruit Ladoo (15-Minute Recipe)
Equipment
Ingredients
- 1/2 cup Almonds
- 1/2 cup Cashews
- 1/4 cup Pistachios
- 3/4 cup Pitted dates, soft variety works best for binding, 8 large Medjool dates
- 1/2 teaspoon Cardamom powder
- 1/2 teaspoon Ghee, for greasing your palms
Instructions
- Toast the nuts: Heat a pan over a low flame and add the almonds, cashews, and pistachios. Toast them for about 3 minutes, stirring occasionally, until the raw smell is gone and the nuts are lightly fragrant. Set aside and let them cool completely before grinding.
- Grind the nuts: Place the toasted almonds, cashews, and pistachios into a food processor or mixer jar. Pulse a few times to create a coarse, crumbly powder. Do not over-blend into a fine paste.
- Process the dates: Add the pitted dates and cardamom powder to the mixer. Grind until they form a sticky, crumbly mixture.
- Prep the dough: Transfer to a large bowl. Mix and knead with clean hands until it forms a unified, pliable dough. The texture should be such that the mixture can be formed into a ball or ladoo.
- Shape the ladoo: Lightly grease your palms with a little ghee. Pinch a small portion of the dry fruit dough and roll it between your palms into a ladoo. Dry fruit ladoo are ready to serve or store.
