Dry Fruit Anjeer Kajoor Ladoo | How to make Dry Fruit Fig & Date Balls
A super-healthy ladoo that is ready in less than 30 minutes. Dry Fruit Anjeer Kajoor Ladoos, as the name suggests combines iron-rich, protein, fiber and favorable ingredients like figs, dates, nuts, poppy seeds and coconut. Ghee, cardamom and cinnamon imparts a rich and magical aroma to these ladoos.
Ladoos or Laddu – are a ball-shaped popular Indian sweet. Ladoos main ingredients are ghee, flour, sugar and milk. Each household or mithiawala (sweetshop) will have their own version of making ladoos. Ladoos made with flour are normally served at festivals or religious occasions in offering to God or celebration. These kind of ladoos are normally not super healthy …actually their very unhealthy but absolutely delicious and tasty cause their loaded up with ghee and sugar.
Dry Fruit AnjeerKajoor Ladoos are a healthy choice of ladoos. The natural sweetness of figs and dates and added touch of ghee mixed together with cardamom and cinnamon leaves a magical aroma. You can use any choice of nuts ….but walnuts go best with dates. I also used almonds, cashews and pistachios. Lightly roasted poppy seeds and coconut is optional but gives an amazing bite to these sweet balls .
In all, these delicious Dry Fruit Anjeer Kajoor Balls (ladoos) are a super quick and easy treat to make any time. If you have a sweet tooth and are looking to make another quick, easy ladoo be sure to check out my Dry Fruit Til ke Ladoo Recipe.
Rub some ghee all around inside of your food processor jar (this will help in taking out the ground dates & figs), add in the chopped dates & figs and pulse 10-15 times & grind. It will become a highly sticky ball. Set aside.
In a medium pan dry-roast the all of the dry fruits (including walnuts) on medium heat for about 3-4 minutes, and remove from pan and let it cool. Once cooled down, place onto a chopping board and with a sharp knife chop them finely.
Using the same pan, dry-roast the white poppy seeds for a minute and keep aside and also repeat same with desiccated coconut and keep aside.
Heat the ghee in a heavy-based pot add in the jaggery and let it simmer over low heat till it caramelizes and forms a hard ball when you add a drop of cold water.
Add the date and fig mixture and sauté for approximately 5 minutes on medium heat.
Now add in the all of chopped nuts, 2 tbsp. of roasted poppy seeds, ground cinnamon powder and cardamom powder and allow to cook till the mixture comes together, resembling a dough-like substance.
Remove from heat and set aside and allow the mixture to cool before kneading the mixture.
Grease your palms with some ghee and roll into ping pong sized balls. Roll into your choice of garnishing (roasted poppy seeds or desiccated coconut) and allow to dry for a couple of hours before storing.
Store at room temperature in an airtight container for up to 2 weeks otherwise place in airtight container and refrigerate for a longer period of time.