Ingredients
- 250g dried dates/kjahur
- 200g dried coconut
- 250g clarified butter/ghee
- 70g almonds
- 70g walnuts
- 50g pistachios
- 30g melon seeds
- 50g raisins
- 15g-20g sesame seeds
- 150g edible gum/gond
- 50g gram flour/besan
- 50g whole wheat flour/atta
- 250g jaggery
- ½ teaspoon cardamom powder
- 1 teaspoon dried ginger powder/sauth powder
Note– Please read recipe notes in the end.
Main Equipment Used
- Non-Stick Kadhai: https://amzn.to/46L4YWE
- White Non-Stick Frypan: https://amzn.to/3Tb7kLh
- High-Powder Mixer Grinder: https://amzn.to/47XAstC
- Induction Cooktop: https://amzn.to/3uDgC8I
Steps In Making
- Deseed the dried dates.
- Dry roast them in a pan for two minutes. Once done, keep them aside.
- Roughly chop the dried coconut and dry roast them in a pan for 2-3 minutes or until they get light golden brown colour.
- In a mixer grinder transfer some dates and dried coconut and grind them till it forms a coarse power. Grind them in small batches depending on how big or small your mixer grinder jar is.
- For this entire recipe we will be using 250g ghee. To roast the nuts take some ghee and heat it. Now add chopped almonds, walnuts, pistachios and melon seeds. Roast them for 2-3 minutes or until they get light golden brown colour and turn aromatic. Once done, transfer them in a plate.
- In the same pan add some more ghee and roast raisins in it. They will swell up in a minute. Transfer them in a plate.
- Now add sesame seeds and dry roast them for a minute. All our nuts and seeds are roasted. Transfer them in a large bowl.
- Take edible gum and grind it in a mixer grinder to form a coarse powder. Now add some ghee in a pan and add edible gum in it, in small batches. Cook for 3-4 minutes. Once done, they will swell up. Do not cook on high heat else it might remain uncooked.
- In the same pan add 2-3 tablespoons of ghee, now add whole wheat flour and gram flour. Roast for 7-8 minutes on medium to low it. Once done it will release the excess ghee and turn aromatic and change it’s colour to golden brown.
- To make the jaggery syrup in a pan heat some ghee and then add finely chopped jaggery pieces. Cook till the jaggery melts completely. Do not over cook else the ladoos might become hard.
- In a large bowl transfer all the ingredients along with cardamom powder and dried ginger powder and with the help of a large spoon mix till everything is well combined.
- To form the healthy winter special dry fruit ladoos, take some mixture in between your palms and form the ladoos. This recipe will yield 23-24 medium size ladoos.
- Let them cool down completely and then you can store them in an airtight container for upto a month.
Recipe Notes
- You can use any nuts of your choice.
- You can also grind the nuts into a coarse texture, incase you don’t like the pieces of nuts.
- Can replace dried coconut with makhanas too.
