Hospitality Herald

Dry fruit laddoos (khajoor laddoo, anjeer laddoo) are time-honoured Indian sweets with roots in Ayurvedic nutrition. These naturally sweet, no-added-sugar confections were traditionally crafted in royal kitchens and homes alike, offering a high-energy, immunity-boosting treat. They harness the richness of dried fruits and nuts, lightly spiced, and shaped into convenient bite-sized balls—perfect for gifting or snacking.

These laddoos rely on caramelization (via ghee sautéing) and gelation (from date paste) to bind and flavour.

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Servings: 15–18 laddoos (approx. 25 g each)

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Ingredients

Dry Fruit Base:

• 200 g soft dates, pitted and finely chopped
• 100 g dried figs (anjeer), finely chopped
• 50 g raisins (black or golden), roughly chopped

Nuts & Seeds:

• 50 g almonds, coarsely chopped
• 50 g cashews, coarsely chopped
• 30 g pistachios, chopped
• 20 g melon seeds or sunflower seeds (optional)

Spices & Fats:

• 10 g ghee (clarified butter)
• 2 g ground cardamom (elaichi)
• Pinch of salt (enhances flavour)

Garnish (optional):

• 2 tbsp desiccated coconut, for rolling
• 5 g edible silver leaf (varak) for festive touch (optional)

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Instructions

# Roast the Nuts

1. Heat a heavy-bottomed pan over medium heat.
2. Add almonds, cashews, and pistachios. Dry roast for 4–5 minutes until aromatic and lightly golden.
3. Add melon seeds and roast for another minute.
   • (Reason: Dry roasting enhances flavour through maillard browning and reduces moisture for better shelf life.)
4. Remove to a bowl and let cool.

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# Cook the Fruit Base

1. In the same pan, add ghee and let it melt over low heat.
2. Add chopped dates, figs, and raisins. Sauté gently for 6–8 minutes, mashing lightly with a spatula until it becomes a sticky mass.
   • (Reason: Gentle heat softens and activates the natural sugars, helping bind the laddoo.)
3. Add cardamom and a pinch of salt, then mix well.

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# Combine and Shape

1. Add the roasted nuts to the fruit mixture and stir until evenly combined. Mix thoroughly while still warm.
2. Let the mixture cool enough to handle (about 5–10 minutes).
3. Grease your palms lightly with ghee and shape into tight balls (~25 g each).
   • (Tip: If the mixture feels dry, mash more or add 1 tsp of warm ghee.)
4. Optional: Roll in desiccated coconut or press with edible silver leaf.

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Plating / Food Presentation

Arrange on a festive platter or store in decorative jars. These laddoos are great for:

• Festive gifts
• After-meal sweets
• Pre-workout energy

Pair with masala chai or saffron milk.

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Storage

• Keep in an airtight container at room temperature for up to 7 days.
• Refrigerate for up to 3 weeks (bring to room temp before eating for best texture).
• Freezer-friendly up to 3 months, wrapped tightly.

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Pop one, power up—because tradition, taste, and health can all fit in the palm of your hand.

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