No Sugar Dryfruits Ladoo Recipe

About this recipe

No sugar dry fruit ladoos are a wholesome and healthy Indian dessert packed with natural sweetness from dates and the goodness of nuts. Perfect for fitness enthusiasts and those seeking a diabetic-friendly treat, these ladoos are free from added sugar while retaining a naturally rich and nutty flavor. Quick to prepare, they can satisfy your comfort cravings while being light on your budget. These ladoos are ideal as a post-workout snack or as a guilt-free dessert option to enjoy with family. With a mix of textures and flavors, this recipe brings the essence of garden-fresh ingredients to your plate. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 200 g Dates
• 100 g Almonds
• 100 g Kaju Kani
• 100G Walnut Without Shell (100g)
• 100g Good Life Yellow Kishmish 100 G
• 100 g Til
• 200 ml Ghee
• Unsalted Sliced Pistachio (Unsalted) (100g)
• 100 g Coconut Powder (Desicated)
• 20 g Cardamom Powder

Instructions

1. 1. Finely chop the seedless dates or pulse them in a food processor until they form a coarse paste.
2. 2. Heat a dry pan over medium heat and lightly toast the almonds, cashews, walnuts, and pistachios for about 3-4 minutes until fragrant. Let them cool and coarsely chop.
3. 3. In the same pan, dry roast the sesame seeds and desiccated coconut separately for 2 minutes each, ensuring they do not burn. Set aside.
4. 4. Heat 1 tablespoon of ghee in the pan on low heat, add the date paste, and cook for 2-3 minutes while stirring continuously to slightly soften it.
5. 5. Add the chopped nuts, raisins, roasted sesame seeds, desiccated coconut, and cardamom powder to the pan. Mix well until combined and the mixture comes together.
6. 6. Remove the mixture from heat and let it cool slightly until it is safe to handle.
7. 7. Grease your palms with a little ghee and take small portions of the mixture to shape into round ladoos.
8. 8. Allow the ladoos to cool completely and then store them in an airtight container for up to a week.