These Healthy Dry Fruit and Seeds Laddus are a delicious homemade energy treat made with nuts, seeds, oats, coconut, soybeans, dates, and jaggery. They are naturally rich in protein, healthy fats, fiber, minerals, and other nutrients, making them a wholesome addition to your everyday diet.
Hello everyone, I’m Vishakha, and today I’m sharing one of my favorite homemade laddu recipes with you.
With our busy lifestyles, it can sometimes be difficult to include a variety of nuts, seeds, and nutrient-rich ingredients in our daily meals. These homemade laddus are an easy and delicious way to bring several of these ingredients together in one recipe.
Unlike many store-bought energy snacks, you can make these laddus at home using simple ingredients and control exactly what goes into them. The combination of roasted nuts, seeds, oats, coconut, dates, and jaggery gives these laddus a wonderful nutty flavor and naturally chewy texture.
They are perfect as a breakfast-time snack, an evening energy bite, or a convenient homemade treat for the whole family.
Important: These laddus are a nutritious snack, but they should not be considered a replacement for prescribed supplements, medicines, or a balanced diet. If you have a specific nutritional deficiency or health condition, consult a qualified healthcare professional.
- Made with a variety of nuts and seeds
- Naturally sweetened with dates and jaggery
- Packed with texture and flavor
- Easy to prepare at home
- Great for breakfast or as an energy-boosting snack
- Can be stored for several days
- No complicated cooking techniques required
- ½ cup peanuts
- ½ cup almonds
- ¼ cup walnuts
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- ¼ cup flax seeds
- ¼ cup sesame seeds
- ½ cup fox nuts
- ¼ cup soybeans
- ½ cup rolled oats
- 1 cup desiccated coconut
- ½ cup seedless dates, chopped
- 1½ cups jaggery
- 3 cardamom pods
Step 1: Roast the Nuts
- Place a heavy-bottomed kadai or skillet over medium-low heat.
- Then add ½ cup peanuts, ½ cup almonds, ¼ cup walnuts.
- Dry roast the nuts, stirring continuously with a spatula so that they roast evenly and do not burn.
- Roast until they become lightly golden and aromatic. This should take a few minutes.
- Transfer the roasted nuts to a plate and allow them to cool.
Step 2: Roast the Seeds and Fox Nuts
- In the same kadai, add ¼ cup pumpkin seeds, ¼ cup sunflower seeds, ¼ cup flax seeds, ½ cup fox nuts, ¼ cup sesame seeds.
- You can use either white or black sesame seeds.
- Roast everything over low to medium-low heat, stirring frequently.
- The seeds should become lightly toasted and aromatic. Avoid roasting them on high heat because seeds can burn quickly.
- Once roasted, transfer them to the same plate and let them cool.
Step 3: Roast the Oats and Coconut
- Now add ½ cup oats to the kadai.
- Roast them gently until their raw smell disappears and they become slightly aromatic.
- Add 1 cup desiccated coconut and roast it along with the oats for another couple of minutes.
- The coconut should be lightly toasted but not dark brown.
- Remove the mixture from the kadai and set aside to cool.
- If you don’t have oats, you can use whole-wheat flour instead. If using flour, roast it thoroughly until the raw smell disappears.
Step 4: Roast the Soybeans
- Finally, add ¼ cup soybeans to the kadai.
- Roast them over low heat for about 7–8 minutes, stirring frequently.
- Soybeans need a little more roasting than the seeds, so make sure they are properly roasted before removing them from the pan.
- Transfer them to a plate and allow everything to cool completely.
Step 5: Prepare the Dates and Cardamom
- Remove the seeds from ½ cup dates and chop them into smaller pieces.
- Take 3 cardamom pods and remove the seeds.
- If you don’t like the flavor of cardamom, you can simply leave it out.
Step 6: Grind the Roasted Ingredients
- Once all the roasted ingredients have cooled, transfer the harder ingredients to a mixer grinder first.
- Add the roasted Soybeans – 1/4 cup, Peanuts – 1/2 cup, Almonds – 1/4 cup, Walnuts -1/4 cup, Pumpkin seeds – 1/4 cup, Sunflower seeds – 1/4 cup, Flax seeds – 1/4 cup, Sesame seeds – 1/4 cup, Fox nuts – 1/2 cup.
- Grind them until you get a coarse mixture.
- Do not grind everything into a completely smooth powder. A slightly coarse texture gives the laddus a delicious bite.
- Now add the roasted oats and coconut and pulse again until everything is well combined.
- Transfer the mixture to a large mixing bowl.
Step 7: Grind the Dates and Jaggery
- Keep about half of the nut-and-seed mixture in the mixer jar.
- Add the chopped dates and 1½ cups jaggery.
- Pulse or grind for a few minutes until the dates and jaggery are broken down and incorporated into the mixture.
- The mixture should become sticky enough to help bind the laddus.
Step 8: Combine Everything
- Transfer the jaggery-date mixture to the bowl containing the remaining roasted nut and seed mixture.
- Mix everything thoroughly using a spatula or clean hands.
- Make sure the jaggery and date mixture is distributed evenly throughout the roasted ingredients.
- If the mixture feels slightly dry, mix it well first before deciding whether any additional binding ingredient is needed.
Step 9: Shape the Laddus
- Take a small portion of the mixture in your palm.
- Press it together firmly and roll it between your palms to form a round laddu.
- Repeat with the remaining mixture.
- You can make the laddus small or medium-sized depending on your preference.
- That’s it! Your homemade healthy dry fruit and seed laddus are ready to enjoy.
These laddus can be enjoyed:
- As a quick breakfast-time snack
- With a glass of warm milk
- As an afternoon energy snack
- As a homemade snack for children and adults
- During busy days when you want a convenient bite
For a balanced diet, enjoy them as part of your overall meals rather than relying on them as a complete nutritional source.
Once completely cooled and shaped, store the laddus in a clean, airtight container.
They can generally be kept at room temperature for around 30 days, provided they are stored in a cool, dry place and handled with clean, dry hands.
For longer storage, refrigerate them in an airtight container.
Because the recipe contains nuts, seeds, coconut, dates, and jaggery, storage life can vary depending on the moisture content of the ingredients and the temperature of your kitchen. Always check for any change in smell, appearance, or taste before consuming.
- Roast everything separately – Different ingredients require different roasting times. Nuts, seeds, oats, coconut, and soybeans should therefore be roasted separately for the best flavor.
- Use low to medium-low heat – Seeds and coconut can burn very quickly. Gentle roasting gives them a better flavor without making them bitter.
- Cool the ingredients before grinding – Allow all roasted ingredients to cool before putting them into the mixer grinder. This also helps prevent the mixture from becoming unnecessarily oily.
- Don’t over-grind – A slightly coarse mixture gives these laddus a pleasant crunchy texture. Avoid turning everything into a very fine powder.
- Use seedless dates – Seedless dates are easier to process and help bind the mixture.
- Adjust the sweetness – Jaggery and dates both add sweetness. If you prefer mildly sweet laddus, you can reduce the jaggery slightly.
- Be careful with jaggery – Jaggery can vary considerably in moisture and sweetness. Add it gradually if you’re making the recipe for the first time and adjust according to the consistency.
- Ghee is optional – The original method prepares these laddus without ghee. If your mixture is too dry to hold together, a small amount of melted ghee can be added gradually.
Healthy Dry Fruit and Seeds Laddu | Biotin Boost Laddu Recipe
Ingredients
- 1/2 cup Peanuts
- 1/2 cup Almonds
- 1/4 cup Walnuts
- 1/4 cup Pumpkin seeds
- 1/4 cup Sunflower seeds
- 1/2 cup Flax seeds
- 1/4 cup Sesame seeds
- 1/2 cup Fox nuts
- 1/2 cup Oats
- 1 cup Desiccated Coconut
- 1/4 cup Soyabeans
- 3 nos Green cardamom pods
- 1/2 cup Seedless dates
- 1 1/2 cup Jaggery
Instructions
- Firstly, heat a kadai over medium-low heat and dry roast the peanuts, almonds, and walnuts until lightly golden and aromatic. Then, transfer to a plate.
- In the same kadai, roast the pumpkin seeds, sunflower seeds, flax seeds, fox nuts, and sesame seeds over low heat until lightly toasted. Transfer to the plate.
- Now roast the oats until their raw smell disappears. Add the desiccated coconut and lightly roast until aromatic. Remove from heat.
- Next roast the soybeans over low heat for 7–8 minutes, stirring frequently. Allow all roasted ingredients to cool completely.
- After that remove the seeds from the dates and chop them into small pieces. Remove the cardamom seeds from the pods.
- Now grind the roasted soybeans, nuts, seeds, and fox nuts in a mixer grinder until coarsely ground.
- Then add the roasted oats and coconut and pulse again. Do not make the mixture completely smooth.
- Transfer the mixture to a bowl, keeping about half of it in the mixer jar.
- Add the chopped dates and jaggery to the mixer and grind until they combine into a sticky mixture.
- Transfer this mixture to the bowl and combine thoroughly with the remaining roasted mixture.
- Now take small portions of the mixture and roll them firmly between your palms to form round laddus.
- Allow the laddus to cool completely before transferring them to an airtight container.
- Storein an airtight container in a cool, dry place for up to about 1 month. Refrigerate for longer storage.
Video
Notes
Yes. You can omit soybeans if you prefer. However, the texture and nutritional profile of the laddus will change slightly.
Yes. Black sesame seeds can be used instead of white sesame seeds. They will give the laddus a slightly stronger, nuttier flavor.
Absolutely. Cardamom is optional and can be skipped if you don’t enjoy its flavor.
Yes. The original recipe notes that wheat flour can be used instead of oats. Roast the flour thoroughly over low heat until its raw smell disappears before using it.
This can happen if the mixture is too dry or the dates and jaggery are not sufficiently incorporated. Grind the dates and jaggery well and mix everything thoroughly. If needed, add a small amount of melted ghee to help bind the mixture.
Yes. You can adjust the amount of jaggery according to your taste. Keep in mind that reducing the jaggery may also make the mixture slightly less sticky and affect how easily the laddus hold together.
Yes. The original preparation method does not use ghee, so these laddus can be prepared without it. Ghee can be added only if you need additional moisture or binding.
There is no single serving size that is appropriate for everyone because these laddus are calorie-dense due to the nuts, seeds, dates, and jaggery. A small laddu can be enjoyed as a snack, depending on your overall diet and individual nutritional needs.
No. Although the recipe contains many nutrient-rich ingredients, it should not be used as a replacement for prescribed supplements or medical treatment. If you have a vitamin or mineral deficiency, follow the advice of your healthcare professional.
