Dry Roast the Nuts

Heat a pan and dry roast the almonds, cashews and walnuts separately over a low-medium flame for 3–4 minutes, stirring continuously, until aromatic.

Transfer to a plate and allow the roasted nuts to cool completely.

Grind the Nuts

Transfer the cooled nuts to a mixer and pulse to a coarse powder.

Do not grind into a fine flour, as over-grinding can release the natural oils from the nuts and make the ladoo mixture oily.

Prepare the Dates Paste

Add the seedless dates and 1 tablespoon ghee in a pan. Roast gently for about 2 minutes until the dates soften.

Allow them to cool slightly, then transfer to the mixer and grind into a sticky paste.

Combine

Add the ground nuts and cardamom powder to the dates paste.

Pulse a few times until the mixture comes together.

Add the remaining 1 tablespoon ghee and pulse again, only if required.

Shape the Ladoos

Transfer the mixture to a large bowl.

While the mixture is still slightly warm, grease your palms lightly with ghee.

Take small portions and roll firmly between your palms to form ladoos.

Your delicious No-Refined Sugar Dry Fruit Ladoos are ready to enjoy! 😋

Optional Coating

Roll the ladoos in desiccated coconut or poppy seeds for an attractive festive finish.

Storage

• Room temperature: Store in an airtight container for up to 1 week.
• Refrigerator: Up to 3 weeks.
• Freezer: Up to 2 months.

Bring refrigerated or frozen ladoos to room temperature before serving for the best texture.

Make these wholesome No-Refined Sugar Dry Fruit Ladoos for your next festive celebration and enjoy a naturally sweet homemade treat! ❤️

If you try this recipe, do share your feedback, photos and Cooksnaps. I’d love to see your ladoos! 😍