DRY FRUIT LADOOS

September 21 2020
DRY FRUIT LADOOS
INGREDIENTS:
- 1/3cup - grated coconut
- 1/3cup - cashews
- 1/3cup - almonds
- 1/3cup - pistachios
- 21/2tbsp - edible gum (gond katira)
- 3/4cup - wheat flour (atta)
- 1cup - jaggery (gur)
- 11/2tbsp - water
- 1/2tsp - cardamom powder
- 6tbsp - clarified butter (ghee)
METHOD
- In a heavy base fry pan, over medium flame, dry roast grated coconut, then, transfer it into a plate and set aside.
- Add 1 tablespoon of clarified butter in the same fry pan.
- Roast almonds and cashews over medium flame until slightly aromatic.
- Add pistachios and fry for another 2 minutes.
- Transfer the nuts into a plate along side roasted coconut.
- Once the nuts are cool then coarse grind them along with coconut and set aside for later use.
- In the same frypan add 3 tablespoon of clarified butter.
- Add edible gum and roast over medium flame till they are fluffy and separated.
- Transfer puffed edible gum into a plate.
- Again in the same fry pan add 2 tablespoon of clarified butter.
- Add wheat flour and fry over medium flame until light brown in colour and aromatic (approximately for 8 minutes).
- Transfer wheat flour into a plate.
- Add nuts along with coconut to flour and mix well.
- Add puffed edible gum and cardamom powder to the flour mixture and mix everything well. Set aside.
- In the same fry pan add jaggery along with water.
- Melt jaggery over medium flame while stirring continuously, once the boil comes remove the pan from the flame.
- Add flour mixture to the jaggery and mix everything until well combined with the spoon.
- When jaggery cools down a bit, rub some clarified butter on your hands and then roll half tablespoon of the mixture into ball. Repeat the process until the mixture is finished.
- Store dry fruit ladoo’s in an airtight container.
- TIP; Everything is roasted for long shelf life.
- These ladoo’s can be kept for months.
- If using seeds, toast them until they turn aromatic then add them.
- Gram flour (besan) can be used instead of wheat flour as per your choice.
ENERGY BITES
INGREDIENTS:
- 1/4cup - walnuts
- 1/4cup - almonds
- 1/4cup - pistachios
- 10 - dates
- 5 - figs
- 1tbsp - chia seeds
- 2tbsp - shredded coconut
METHOD
- Add the walnuts to a food processor and pulse a few times until chopped.
- Repeat the process with the almonds, pistachios and then transfer them into a bowl along with cashews. Set aside.
- Add the dates, figs to a food processor and process until well combined.
- Transfer them into a plate. Set aside.
- Add chia seeds to the date mixture and mix well using your hands (as per your choice you can make powder of chia seeds and then add them).
- Add all the nuts to the date mixture and mix until all the ingredients come together.
- With slightly damp hands, roll half tablespoon of the mixture into ball, then roll each ball in the shredded coconut.
- Store the energy bites in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months (Approximately 12 balls you will get).
- Serve
- TIP; If dates are dry, soak them in warm water for 30 minutes to soften and then drain.
VARIATION OF ENERGY BITE
INGREDIENTS:
- 100gm - dates, chopped
- 50gm - almonds, sliced
- 50gm - pistachios, sliced
- 50gm - cashews, chopped
- 1tbsp - poppy seeds
- 6 - figs, chopped
- 1tbsp - cardamom powder
- 1tbsp - pumpkin seeds
- 3tbsp - clarified butter
METHOD
- In a fry pan dry roast poppy seeds and keep aside for later use.
- In the same pan add 2 tablespoons of clarified butter over medium flame.
- Add almonds, pistachios and cashews, roast them, then transfer them into a plate.
- In the same pan add 1 tablespoon of clarified butter.
- Add dates and figs, roast them for 2-3 minutes, then transfer them into a plate.
- Add roasted nuts to dates and figs.
- Add cardamom powder and pumpkin seeds, mix everything until well combined.
- Roll half tablespoon of the mixture into ball, then roll each ball in the roasted poppy seeds.
- Serve
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