Dry Fruit Ladoo is a delicious, soft, and melt-in-the-mouth Indian sweet made with a delightful combination of dry coconut and assorted dry fruits. These ladoos have a rich, nutty flavour with a soft and slightly chewy texture, making them perfect for festive occasions, special celebrations, or as a wholesome energy snack.
In this recipe, I’ll share the perfect ingredient ratios, easy step-by-step method, and fail-safe tips to help you make soft and delicious dry fruit ladoos at home. With the right technique, you can achieve a taste and texture similar to Haldiram’s-style dry fruit ladoo, but at a much lower cost.
The recipe is simple, requires easily available ingredients, and can be prepared without any complicated cooking techniques. Follow my tips carefully, and you’ll be able to make perfect dry fruit ladoos on your very first attempt. Give this easy homemade recipe a try and enjoy a delicious, rich, and satisfying sweet with your family!
Tips to Make Perfect Dry Fruit Ladoo
- Use thick dry coconut: I make these ladoos using dry coconut and assorted dry fruits. Use thick dry coconut instead of desiccated coconut, as it gives the ladoos a better texture and helps achieve a more market-style taste and consistency. You can also use fresh coconut, but it will significantly reduce the shelf life of the ladoos.
- Roast the dry fruits properly: Roast the dry fruits on a low flame until they become slightly crunchy and aromatic. You can use dry fruits of your choice and adjust the quantity and proportions according to your preference.
- Add milk powder for binding: I use milk powder to bind the ladoo mixture. It also gives the ladoos a rich, creamy, and mawa-like flavour. If you prefer, you can use ready-made mawa (khoya) instead of milk powder.
- Storage and shelf life: These ladoos have a good shelf life when stored properly. Store them in an airtight container for up to 10 days at room temperature or up to 20 days in the refrigerator. Always use a clean, dry container and avoid moisture to maintain their texture and freshness.
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Dry fruit ladoo recipe | market style dry fruit laddu | coconut dry fruit laddu
Ingredients
- 2 cup or 160 grm dry coconut
- 3-4 tbsp ghee
- 12-15 chopped almonds
- 12-15 chopped cashews
- 10-12 chopped pistachio
- 10-12 kismiss
- 2 tbsp white sesame seeds
- 2 cup milk
- ¾ cup or 100 grm milk powder
- ½ tsp cardamom powder
- ¼ tsp jayphal powder
Instructions
- In a pan, add 2 tbsp ghee, followed by 12–15 chopped almonds, 12–15 chopped cashews, and 10–12 chopped pistachios. Roast them lightly. Then add 10–12 raisins and 2 tbsp white sesame seeds. Sauté for a few seconds, then transfer everything to a plate and keep it aside.
- Now, in the same pan, add 2 cups of dry coconut and lightly roast it in the ghee. Add 1½ cups of milk and cook the dry coconut on low flame until the milk is completely absorbed. Switch off the gas and keep the mixture aside.
- Next, in a kadai, add 1 cup sugar and 1 cup water. Mix well and cook until the sugar syrup becomes slightly sticky. Add the coconut mixture to the sugar syrup and cook on low flame until the syrup is completely absorbed.
- Then, add the roasted dry fruits and mix well.
- In a bowl, add ¾ cup milk powder and gradually add ½ cup milk. Mix well to make a smooth mixture. Add this milk powder mixture to the ladoo mixture and cook until it becomes thick and starts to bind together.
- Add ½ tsp cardamom powder, ¼ tsp nutmeg powder, and 1 tbsp ghee. Mix well and cook until the mixture leaves the sides of the pan.
- Switch off the gas and let the mixture cool slightly. Grease your hands with a little ghee, take a small portion of the mixture, and gently press and shape it into a ladoo. Repeat the same process to prepare all the ladoos.
- Dry Fruit Ladoo is ready. Serve immediately or store in an airtight container. The ladoos stay fresh for up to 10 days at room temperature and up to 20 days in the refrigerator.
Notes
- Roast the dry fruits in ghee until they become slightly crunchy. This enhances their flavour and gives the ladoos a better texture.
- Cook the dry coconut in the milk mixture until it becomes soft and the milk is completely absorbed.
- Cook the sugar syrup until it becomes slightly sticky. Do not cook it to any string consistency.
- After adding the coconut mixture to the sugar syrup, cook until the syrup is completely absorbed and the mixture becomes dry.
- Milk powder helps bind the mixture and gives the ladoos a rich, mawa-like taste.
- You can use ready-made mawa instead of milk powder.
- Press the mixture gently and bind it together before shaping the ladoos.