Healthy Dry Fruits Laddu
| Submitted by: Hema Bokam, Graduate Student, Computer Science |
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Growing up in an Indian family, my cherished memories are of sitting in the kitchen with my mother, helping her make dry fruit laddus for special occasions. The warm, nutty aroma filled the house, and we’d talk while she patiently taught me how to roll them. Even now, making these laddus reminds me of those moments of togetherness, family traditions, and the way food brought us all closer.
| Servings: 15 | Cultural Connection: India/Vizag/Indian Cuisine |
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Ingredients
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½ cup almonds
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½ cup cashews
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¼ cup pistachios
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¼ cup raisins
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¼ cup walnuts
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¼ cup desiccated coconut
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¼ cup flax seeds (optional)
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½ tsp cardamom powder
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1 cup seedless finely chopped dates (for sweetness)
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| 2 tbsp ghee(clarified butter) |
Instructions
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Heat a pan over medium flame and dry roast the almonds, cashews, pistachios, walnuts, and flax seeds for 3-4 minutes until they are slightly golden and aromatic. Keep it aside and let them cool.
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Once cooled, coarsely grind the roasted nuts in a food processor or blender. You can also chop them finely if you prefer more texture.
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In the same pan, add 2 tbsp of ghee and sauté the finely chopped dates for about 2-3 minutes until they become soft and mushy. This will help bind the laddu. Add the roasted and ground nuts, raisins, and desiccated coconut to the sautéed dates and mix well over low heat. Turn off the flame and add finely grinded nut mix, and 1/2 tsp of cardamom powder for flavor and mix well. The dates should coat all the dry fruits and nuts, helping them stick together.
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Grease your hands with a little ghee and start shaping the mixture into small, bite-sized laddus (round balls). Let the laddus cool completely. You can store them in air tight container for up to 2 weeks.
