Dry Fruit Laddu
A wholesome, naturally sweetened laddu packed with roasted dry fruits, dates, and figs, brought together with the rich, caramel-like sweetness of Sarbu Jaggery Powder. No refined sugar, no artificial additives — just pure, traditional goodness.Prep time: 15 minutes Cook time: 20 minutes Makes: 12 laddus
Ingredients
| Ingredient | Quantity |
| Mixed dry fruits (cashews, almonds, pistachios), chopped | 1 cup |
| Dates, deseeded and chopped | ½ cup |
| Dried figs, chopped | ¼ cup |
| Sarbu Jaggery Powder | ¾ cup |
| Ghee | 3 tbsp |
| Desiccated coconut | ¼ cup |
| Poppy seeds (khus khus) | 1 tbsp |
| Cardamom powder | ½ tsp |
| Melon seeds | 2 tbsp |
| Water | 1 tbsp |
Method
1. Roast the dry fruits Heat 1 tbsp ghee in a heavy-bottomed pan on low flame. Add the mixed dry fruits and roast until lightly golden and fragrant, stirring continuously to avoid burning (about 3–4 minutes).
2. Roast the coconut and seeds In the same pan, add desiccated coconut, poppy seeds, and melon seeds. Roast on low flame until the coconut turns light golden and the seeds start to pop slightly (2–3 minutes).
3. Cool and grind Let the roasted mixture cool for 5 minutes. Pulse half of it coarsely in a grinder, keeping the other half as is for texture contrast. Set aside.
4. Make the date-fig paste Heat the remaining 1 tbsp ghee in the same pan. Add the chopped dates, figs, and water. Cook on low flame, mashing continuously, until it forms a soft, sticky paste (4–5 minutes).
5. Melt the Sarbu Jaggery Powder In a separate small pan, add the final 1 tbsp ghee and the Sarbu Jaggery Powder. Melt on low flame, stirring constantly, until smooth and syrupy. Because Sarbu Jaggery Powder is finely milled and free of lumps, it melts quickly and evenly — avoid overheating, as it can harden too fast once combined.
6. Combine everything Turn off the flame. Add the date-fig paste, ground dry fruit mixture, coarse dry fruit mixture, and cardamom powder into the melted jaggery. Mix quickly and thoroughly while still warm.
7. Shape the laddus Lightly grease your palms with ghee. While the mixture is still warm, take small portions and roll into round laddus. Work quickly, as the mixture firms up as it cools.
8. Cool and store Let the laddus cool completely at room temperature (about 30 minutes) until firm. Store in an airtight container for up to 2 weeks.
Chef’s Tips
- Speed matters: Have all your roasted and ground ingredients ready before melting the jaggery — it sets fast once combined with the other ingredients.
- Why Sarbu Jaggery Powder works best: Its fine, lump-free consistency means faster, smoother melting compared to coarser jaggery, giving your laddus a more even texture and cleaner bite.
- Adjust sweetness: Depending on how sweet your dates and figs are, feel free to increase or decrease the jaggery powder slightly to taste.
- Make it vegan: Substitute ghee with coconut oil for a fully plant-based version.