Dry Fruit Laddu

Ingredients

• ¼ cup cashews or kaju
• ¼ cup almonds or badam
• ¼ cup pista or walnuts
• 7 to 10 dates or use more if needed
• 6 to 8 dried apricots
• 3 to 5 dried figs or anjeer

optional ingredients

• 2 tbp dried coconut or copra
• 1 tsp poppy seeds
• 1 to 2 tbsps sesame seeds or any other seeds

Steps

Preparation

1. Dry-roast the almonds and cashews over medium heat until slightly aromatic, then add the pistas and fry for 2 mins more. Turn the stove off. Roasting in the oven is another option, or dry-roast the nuts in the microwave on high for 1 minute.
2. Move the nuts to a plate to cool. Add the dates, apricots and figs to the hot pan and stir just until slightly hot; this warming is for shelf life. You may skip the warming step.
3. If including seeds, toast them to an aromatic stage and set them aside.
4. Once everything has cooled, put the dates, apricots and figs in a blender with the pistachios and blend to a slightly coarse mixture. Some pistachio pieces may remain. Use a steel or glass blender jar, or use a food processor.
5. Transfer that mixture to a plate. Add the cashews and almonds and pulse a few times to make a coarse mixture. If the blender blades are not sharp, chop the nuts before adding them.

How to Make Dry Fruit Laddu

1. Transfer the entire blended mixture to a plate and, if seeds are being used, add them at this stage. Work it together thoroughly by kneading or mixing.
2. Make 12 portions and roll them into balls, shaping gently. Avoid rolling too tightly, which makes the ladoos hard.
3. Coat the balls for garnish by rolling them in finely chopped pistachios, desiccated coconut, toasted poppy seeds or sesame seeds.
4. Store the finished dry fruit laddus in a jar that seals airtight.