Dry Fruit Laddu
This dry fruit laddu recipe is a sweet and nutty treat that is perfect for any occasion. The combination of roasted dry fruits, ghee, and sugar creates a rich and flavorful laddu that is sure to please everyone.
The history of dry fruit laddu is a long and winding one. It is believed that the first laddus were made in India over 2,000 years ago. These early laddus were made with a simple combination of flour, sugar, and ghee. Over time, the recipe for laddu evolved to include a variety of different ingredients, including dry fruits, nuts, and spices. Today, dry fruit laddu is a popular sweet treat that is enjoyed all over the world. There are many different variations of dry fruit laddu, but the basic ingredients remain the same. The first step is to roast the dry fruits in a pan on a medium flame. This brings out their flavor and makes them more crunchy. Once the dry fruits are roasted, they are added to a pan with ghee, sugar, and semolina (sooji). The mixture is then cooked until it thickens and leaves the sides of the pan. Finally, cardamom powder and soaked saffron strands are added for flavor. Dry fruit laddu is a delicious and nutritious snack that is perfect for any occasion. It is a good source of energy and protein, and it is also a good way to get your daily dose of fruits and nuts.
Dry Fruit Laddu Dry Fruit Laddu Dry Fruit Laddu Dry Fruit Laddu
Prep time: 10 | Cook time: 15 | Serves: 4
Ingredients
  • 1 cup mixed dry fruits (almonds, cashews, pistachios, raisins)
  • 1/2 cup heaped ghee
  • 1/2 cup sugar
  • 1/4 cup milk
  • 1 tbsp heaped semolina (sooji)
  • 1 tsp green cardamom powder
  • 1 tsp saffron strands (soaked in 2 tbsp milk)
  • Few chopped nuts for garnishing
Instructions
  1. Roast the dry fruits in a pan on a medium flame for 2-3 minutes.
  2. Add ghee to the pan and sauté for another minute.
  3. Add sugar and stir until it melts and caramelizes.
  4. Add semolina (sooji) and roast for another minute.
  5. Add milk and stir continuously.
  6. Add cardamom powder and cook for another 30 seconds.
  7. Add roasted dry fruits and soaked saffron strands.
  8. Stir continuously until the mixture leaves the sides of the pan. Do not overcook.
Why It Works
  • Roasting the dry fruits brings out their flavor and makes them more crunchy.
  • The combination of ghee, sugar, and semolina creates a rich and flavorful base for the laddu.
  • The addition of cardamom powder and soaked saffron strands gives the laddu a unique and complex flavor.
  • Cooking the mixture until it thickens and leaves the sides of the pan ensures that the laddu will hold its shape.