Dry Fruit Laddu Recipe | Healthy No-Bake Indian Sweet with Jaggery
These no-bake dry fruit laddus are naturally sweetened with dates and jaggery, packed with nuts and seeds, and come together quickly for a wholesome snack or festive sweet. They’re chewy, crunchy, and customizable with spices or coconut.
Ingredients
Ingredients
- 1 cup soft dates (seedless), such as Medjool
- 1/2 cup jaggery powder
- 1 tablespoon ghee
- 1/2 cup almonds, toasted
- 1/2 cup cashews, toasted
- 1/4 cup pistachios, toasted
- 2 tablespoons raisins
- 2 tablespoons sesame seeds, toasted
- 1/2 teaspoon cardamom powder
- Pinch of salt
- Optional: 1–2 tablespoons desiccated coconut
- Optional: 1 tablespoon chia seeds or flax seeds
- Optional: Pinch of nutmeg
Instructions
Instructions
- If dates are firm, soak in warm water for 5 minutes, drain well, and pat dry.
- Dry-roast almonds, cashews, and pistachios in a wide pan over medium heat for 3–4 minutes until aromatic, then transfer to a plate to cool.
- Toast sesame seeds in the same pan for 30–45 seconds until they pop slightly and set aside.
- Pulse the cooled nuts in a food processor to a coarse crumble, then add dates and raisins and pulse until the mixture is sticky and clumpy without turning into a paste.
- Melt ghee and jaggery powder in the pan over low heat, stirring until glossy and melted without caramelizing.
- Add the date–nut mixture to the pan along with toasted sesame seeds, cardamom, salt, and any optional coconut or seeds, then mix until it forms a cohesive mass.
- If the mixture feels dry, sprinkle in 1–2 teaspoons warm water; if too sticky, add a little desiccated coconut.
- Let the mixture cool for 3–4 minutes until warm, lightly grease your palms with ghee, and roll into 1 to 1.5-inch balls.
- Optionally roll the laddus in desiccated coconut or extra sesame seeds for coating.
- Set on a plate for 15–20 minutes before serving or storing in an airtight container.
Notes
Store at room temperature for 5–7 days in a cool, dry spot, refrigerate for 2–3 weeks, or freeze up to 2 months. For vegan laddus, use coconut oil instead of ghee. Do not over-grind the mixture or overheat the jaggery. Adjust nuts and seeds to taste; add spices like cinnamon or nutmeg, cocoa, or orange zest for variations.