Ep. 01

Dry Fruit Ladoo Recipe: Rich Sawan Prasad with Cashews & Raisins

Name: Dry Fruit Ladoo Recipe: Rich Sawan Prasad with Cashews & Raisins
Total time: 35 min
Yield: 20 servings
Cuisine: Indian
Ingredients: 1.0 cup Premium Cashew Nuts – Large Whole Kaju, Fresh for Cooking & Snacking; 0.5 cup Premium Almonds – Fresh Crunchy Badam, Nutrient-Rich California Variety; 0.25 cup Premium Kishmish – Soft Seedless Raisins, Naturally Sweet & Chewy; 0.25 cup White Sesame Seeds (Til); 0.25 cup Pista Mota, Pistachio Kernels, Irani – Rich in Protein; 0.25 cup Gola, Dried Coconut, Indian – Naturally Fibre-Rich; 0.75 cup Desi Gur, Jaggery 500g; 4.0 pods Elaichi - Jumbo Size Natural Green Cardamom; 2.0 tbsp Ghee (Clarified Butter)

Try this classic dry fruit ladoo recipe at home — rich with premium cashews, almonds, raisins and Desi Gur jaggery. The perfect Sawan prasad, from Sindhi Dry Fruits since 1939.

35 Min

20 Servings

Easy

Premium Cashew Nuts – Large Whole Kaju, Fresh for Cooking & Snacking

Premium Almonds – Fresh Crunchy Badam, Nutrient-Rich California Variety

Premium Kishmish – Soft Seedless Raisins, Naturally Sweet & Chewy

Pista Mota, Pistachio Kernels, Irani – Rich in Protein

Gola, Dried Coconut, Indian – Naturally Fibre-Rich

Shop All Ingredients →

Adjust for 20 servings

Premium Cashew Nuts – Large Whole Kaju, Fresh for Cooking & Snacking 1.0 cup Buy →

Coarsely chopped after roasting

Premium Almonds – Fresh Crunchy Badam, Nutrient-Rich California Variety 0.5 cup Buy →

Soak overnight, dry, then roast

Premium Kishmish – Soft Seedless Raisins, Naturally Sweet & Chewy 0.25 cup Buy →

Add at the mixing stage, not roasting

White Sesame Seeds (Til) 0.25 cup

Dry-toast on low heat until golden

Pista Mota, Pistachio Kernels, Irani – Rich in Protein 0.25 cup Buy →

Roughly crushed for texture

Gola, Dried Coconut, Indian – Naturally Fibre-Rich 0.25 cup Buy →

Grated or desiccated

Desi Gur, Jaggery 500g 0.75 cup Buy →

Grated. Substitute with Desi Khand for milder sweetness

Elaichi - Jumbo Size Natural Green Cardamom 4.0 pods Buy →

Seeds powdered

Ghee (Clarified Butter) 2.0 tbsp

Plus extra for greasing hands

Step 1 of 4

Toast the Dry Fruits

⏱ 0–10 min

Heat a heavy-bottomed kadai on medium-low. Add cashews and roast, stirring continuously, for 3–4 minutes until lightly golden. Remove and set aside. Add almonds and roast for 2–3 minutes. Finally, add sesame seeds and roast for 1–2 minutes until they pop and turn golden — watch carefully as they burn fast. Once cooled slightly, coarsely chop the cashews and almonds. Keep all roasted nuts warm.

💡 Pro Tip Roast each nut separately — they have different burn points. Cashews go first (highest oil content), almonds second, sesame last.

Step 2 of 4

Make the Jaggery Syrup

⏱ 10–20 min

In the same kadai, add grated gur with 3 tablespoons of water. Cook on medium heat, stirring until jaggery fully dissolves. Bring to a gentle boil, then simmer for 4–5 minutes until you reach soft-ball stage: drop a small amount into cold water — it should form a soft, pliable ball you can roll between fingers. Add ghee and stir in. Remove from heat immediately. To use Desi Khand instead, dissolve the same quantity directly in water — it melts faster and gives a milder, less molasses-forward sweetness.

💡 Pro Tip Soft-ball stage = 112–115°C on a candy thermometer. Under-cooking leaves ladoos sticky; over-cooking makes them crumbly. Work quickly once off heat.

Step 3 of 4

Mix and Shape the Ladoos

⏱ 20–30 min

Working quickly while the syrup is still warm, add all roasted dry fruits, crushed pistachios, grated coconut, raisins, and cardamom powder to the jaggery-ghee mixture. Stir well until everything is evenly coated. Grease your palms with a little ghee. Pinch approximately 25-30g of mixture and roll into smooth balls between your palms. Set each ladoo on a plate as you shape it. Work fast as the mixture firms up as it cools.

💡 Pro Tip If the mixture begins to harden before you finish shaping, warm it on the lowest heat for 30 seconds, stirring gently.

Step 4 of 4

Cool, Set, and Store

⏱ 30–35 min

Place the shaped ladoos on a plate or tray and allow them to cool at room temperature for 20-25 minutes. They will firm up naturally as they cool. Once fully set, transfer to an airtight container. The ladoos keep well for 10-12 days at room temperature in a cool, dry place. Avoid refrigerating as condensation softens the ladoos and can make them sticky.

💡 Pro Tip For gifting, arrange cooled ladoos in a single layer in a box lined with butter paper. They travel well and stay intact for 2-3 days even in summer.

Nutrition

Health Benefits of Dry Fruits & Nuts

✦ AI-Assisted Content

Magnesium (from Cashews) 292 mg / 100g 70% Daily Value

Vitamin E (from Almonds) 25.6 mg / 100g

Iron (from Raisins) 1.79 mg / 100g 22% Daily Value

Calcium (from Sesame Seeds) 975 mg / 100g 98% Daily Value

Nutritional values are approximate. Source: NIN/ICMR. AI-assisted content — verify with a registered nutritionist before acting on this information.

Frequently Asked Questions

Can I make dry fruit ladoo without sugar?

Yes. This recipe uses Desi Gur (jaggery) as the natural sweetener with no refined sugar at all. Gur adds a rich, caramel-molasses depth and acts as the binding agent when cooked to soft-ball stage. For a milder sweetness, substitute Desi Khand (unrefined cane sugar) in the same quantity — it dissolves faster and gives a lighter flavour.

How long do dry fruit ladoos last?

Made with cooked jaggery syrup, these ladoos stay fresh for 10-12 days at room temperature in an airtight container. Keep them in a cool, dry place away from direct sunlight. Avoid refrigerating as condensation softens the ladoos. They are suitable for gifting and travel well for 2-3 days without any special packaging.

Which dry fruits are best for making ladoo?

Cashews and almonds form the base, providing bulk and richness that absorbs jaggery well. Raisins add natural sweetness and chew. Sesame seeds (til) add a nutty depth and are rich in calcium. Pistachios add colour and flavour. Dried coconut (gola) helps bind the mixture and adds texture. Cardamom powder ties everything together with warmth.

Can I use jaggery powder instead of solid jaggery for ladoo?

Yes. Desi Khand (jaggery powder) dissolves faster than solid gur and gives a slightly milder sweetness with less molasses bitterness. Use the same 3/4 cup quantity. The ladoos may be slightly lighter in colour. Desi Khand is a good choice for those who find the strong molasses flavour of solid gur too intense.

Are dry fruit ladoos healthy?

Dry fruit ladoos made with jaggery are nutritionally dense. Cashews provide magnesium (70% DV per 100g), almonds are rich in Vitamin E (25.6 mg per 100g), raisins offer iron (22% DV per 100g), and sesame seeds supply nearly a full day's calcium (975 mg per 100g). Unlike ladoos made with refined sugar and maida, this recipe uses no refined ingredients — just whole dry fruits, gur, ghee, and cardamom.

Where to Find Premium Dry Fruits Near You

Since 1939, Sindhi Dry Fruits has been supplying premium cashews, almonds, walnuts, pistachios and seasonal dry fruits to homes across Delhi, Mumbai, Bangalore and beyond. Order online with same-day dispatch to Delhi NCR and 2-day delivery pan-India.

Shop Premium Dry Fruits →

Recipe

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Dry Fruit Ladoo Recipe: Rich Sawan Prasad with Cashews & Raisins

Ingredients for This Recipe

The Scale Lab

How to Make It

Toast the Dry Fruits

Make the Jaggery Syrup

Mix and Shape the Ladoos

Cool, Set, and Store

Health Benefits of Dry Fruits & Nuts

Frequently Asked Questions

Where to Find Premium Dry Fruits Near You

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