Sugar Free Dry Fruit Ladoo

Sugar free dry fruit ladoo made with sattu, mixed nuts, seeds, dates, and ghee. This healthy winter ladoo is naturally sweetened, contains no sugar and no jaggery, and makes a perfect daily energy snack for the whole family. This sugar free dry fruit ladoo is a wholesome healthy winter ladoo made with sattu, nuts, seeds, dates, and ghee. With no sugar and no jaggery, it is naturally sweetened and works perfectly as a daily morning snack or energy ladoo for kids and adults alike.

Course Snack

Cuisine Indian

Keyword sugar free dry fruit ladoo

Prep Time 20

Cook Time 20

Total Time 40

Servings Ladoos

Calories 200kcal

Author Puja

Equipment

Ingredients

100 gm sesame seeds
1/2 cup flax seeds
1 cup sunflower seeds
1/2 cup melon seeds
1/4 cup pumpkin seeds
2 tbsp ghee
1/2 cup almonds
1/2 cup peanuts
1/2 cup cashew
1 cup walnuts
1 cup ghee
4 cups chana sattu
1/4 cup black raisins
1/4 cup golden raisins
40 to 45 dates
1 tsp cardamom powder

Instructions

Dry roast sesame seeds on low flame until aromatic. Remove and keep aside.
Dry roast flax seeds until they start spluttering. Remove and keep aside.
Dry roast sunflower seeds, melon seeds, and pumpkin seeds together until lightly crisp. Remove and keep aside.
In the same pan, add 2 tbsp ghee and roast almonds, peanuts, and cashews until lightly golden. Add walnuts and roast for another 1 to 2 minutes. Cool completely.
Grind roasted nuts coarsely. Grind roasted seeds coarsely. Do not make a fine powder. (set aside)
Now in the same pan heat 1 cup ghee. Add chana sattu and roast on low flame until aromatic and slightly darker in color.
Add raisins and cook until they turn soft and slightly pulpy. Switch off the flame.
Transfer the sattu mixture to a large bowl. Add roasted nuts, roasted seeds, cardamom powder, and dates (since dates are soft and when they come in contact with the hot sattu mixture they soften further, there is no need to grind them separately). Mix everything well to combine.
While the mixture is still warm, take small portions and shape into ladoos.
Let the ladoos cool completely before storing in an airtight container.

Notes

Roast all nuts and seeds on low flame to avoid burning and to enhance their flavor.

Do not grind nuts and seeds into a fine powder. A slightly coarse texture gives better taste and bite.

Always roast chana sattu on low flame. Overheating can make it taste bitter.

If the mixture feels too dry while shaping, add 1 to 2 tablespoons of warm ghee.

If the mixture feels too soft, add a little extra roasted sattu to balance the texture.

Shape the ladoos while the mixture is still warm. Once it cools completely, binding becomes difficult.

Since this is a no sugar no jaggery ladoo, proper roasting and airtight storage help increase shelf life.

Nutrition