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

Ep. 01

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

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 न्यूनतम
20 परोसने योग्य मात्रा
Easy

आपको क्या चाहिए

इस रेसिपी के लिए सामग्री

Premium cashew nuts pack front view – large whole kaju, fresh for cooking

प्रीमियम काजू – बड़े साबुत काजू, खाना बनाने और स्नैकिंग के लिए ताज़े

Premium almonds pack front view – fresh crunchy badam, California variety

प्रीमियम बादाम – ताज़ा कुरकुरा बादाम, पोषक तत्वों से भरपूर कैलिफ़ोर्निया किस्म

Premium kishmish pack front view – soft seedless raisins, naturally sweet

प्रीमियम किशमिश – नरम बीज रहित किशमिश, प्राकृतिक रूप से मीठी और चबाने योग्य

Pista Mota – Irani pistachio kernels from Sindhi Dry Fruits, shelled and rich in protein

पिस्ता मोटा, पिस्ता गिरी, ईरानी – प्रोटीन से भरपूर

Gola – whole dried coconut, naturally fibre-rich, by Sindhi Dry Fruits

गोला, सूखा नारियल, भारतीय – स्वाभाविक रूप से फाइबर-युक्त

सभी सामग्री की खरीदारी करें →

संवादात्मक

द स्केल लैब

अपनी जरूरत के हिसाब से मात्रा समायोजित करें

के लिए समायोजित करें 20 परोसता है
प्रीमियम काजू – बड़े साबुत काजू, खाना बनाने और स्नैकिंग के लिए ताज़े 1.0 cup खरीदें →
Coarsely chopped after roasting
प्रीमियम बादाम – ताज़ा कुरकुरा बादाम, पोषक तत्वों से भरपूर कैलिफ़ोर्निया किस्म 0.5 cup खरीदें →
Soak overnight, dry, then roast
प्रीमियम किशमिश – नरम बीज रहित किशमिश, प्राकृतिक रूप से मीठी और चबाने योग्य 0.25 cup खरीदें →
Add at the mixing stage, not roasting
White Sesame Seeds (Til) 0.25 cup
Dry-toast on low heat until golden
पिस्ता मोटा, पिस्ता गिरी, ईरानी – प्रोटीन से भरपूर 0.25 cup खरीदें →
Roughly crushed for texture
गोला, सूखा नारियल, भारतीय – स्वाभाविक रूप से फाइबर-युक्त 0.25 cup खरीदें →
Grated or desiccated
Desi Gur (Jaggery) 0.75 cup
Grated. Substitute with Desi Khand for milder sweetness
इलायची - जंबो साइज़ प्राकृतिक हरी इलायची 4.0 pods खरीदें →
Seeds powdered
Ghee (Clarified Butter) 2.0 tbsp
Plus extra for greasing hands

क्रमशः

इसे कैसे बनाएं

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

चरण 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.
💡 विशेष सुझाव 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.

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

चरण 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.
💡 विशेष सुझाव 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.

पोषण

सूखे मेवों और नट्स के स्वास्थ्य लाभ

✦ एआई-असिस्टेड कॉन्टेंट
Magnesium (from Cashews) 292 mg / 100g 70% दैनिक मान
Vitamin E (from Almonds) 25.6 mg / 100g
Iron (from Raisins) 1.79 mg / 100g 22% दैनिक मान
Calcium (from Sesame Seeds) 975 mg / 100g 98% दैनिक मान

पोषण संबंधी मान अनुमानित हैं। स्रोत: एनआईएन/आईसीएमआर। AI-सहायता प्राप्त सामग्री — इस जानकारी पर कार्रवाई करने से पहले किसी पंजीकृत पोषण विशेषज्ञ से सत्यापित करें।

अक्सर पूछे जाने वाले प्रश्न

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.

अपने नज़दीकी बेहतरीन सूखे मेवे कहाँ से प्राप्त करें

1939 से, सिंधी ड्राई फ्रूट्स दिल्ली, मुंबई, बैंगलोर और अन्य शहरों में घरों तक बेहतरीन काजू, बादाम, अखरोट, पिस्ता और मौसमी सूखे मेवे पहुंचा रहा है। दिल्ली एनसीआर में उसी दिन डिस्पैच और अखिल भारतीय 2-दिवसीय डिलीवरी के साथ ऑनलाइन ऑर्डर करें।

प्रीमियम सूखे मेवे खरीदें →

आगे पढ़ें

और ड्राई फ्रूट रेसिपीज़

Recipe

Makhana Kheer Recipe

पकाने की विधि पढ़ें →
Recipe

Dates Almond Energy Balls Recipe

पकाने की विधि पढ़ें →
Recipe

Kaju Katli Recipe

पकाने की विधि पढ़ें →