Lohri Special | Winter Energy Balls | Dry Fruits & Seeds Ladoo | No Sugar No Jaggery

Whether you call them healthy laddu, energy bites or protein bites these little balls are full of protein and a perfect treat to enjoy for your evening hunger pangs. This dry fruit, seeds, and nuts laddu are super versatile and you can add or substitute any ingredients available in your pantry. This is a no sugar or jaggery recipe. These dry fruit, seeds, and nuts ladoo are super healthy. They are so easy to make and are sweetened naturally with dates and raisins.

Lohri Special

When you need toasted nuts for a recipe generally do – Skillet toasting. Skillet toasting is great for producing small batches of toasted nuts, but the results are uneven and you can burn them if you get distracted. But you can toast nuts and seeds – Microwave Method. It’s so easy and only takes a few minutes. Just spread nuts and seeds on a microwave-safe plate and in an even layer. The trick also works for coconut powder, sesame seeds, or other seeds of your choice. Then cooks the nuts on full power for three minutes. Every minute pauses the process to mix up the nuts so that they toast evenly.

Winter Energy Balls

Packed with nutrients, good fats, and fiber, these energy balls are made with dates, raisins, and various nuts. There is no exact recipe to make dry fruits laddu or these energy balls. The proportions of the nuts and dry fruits can vary according to your choice. Just make sure the dates and raisins are a little extra. Since the dates, raisins have cohesive and sticky properties that help in binding the laddu. There is no need to add any sugar to the recipe. The sweetness of the dates and raisins makes make the laddu sweet – a little extra sweet.

No Sugar No Jaggery

Use pitted dates. If the dates have seeds, then remove the seeds and chop them. These ladoos can also be gift wrapped and sent to your family or friends during any festival or Lohri.

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Ingredients:
Dry Fruits
Almond slices – 1/2 cup
Walnuts – 1/4 cup
Pistachios – 1/4 cup
Cashews – 1/4 cup
Seeds
Sesame seeds – 1/2 cup
Pumpkin seeds – 1/4 cup
Melon seeds – 1/4 cup
Flax Seeds – 1/8 cup

Dessicated coconut – 1/2 cup
Rava – 1/2 cup
Roasted peanuts – 1/2 cup (store bought)
Chopped Dates – 15
Raisins – 1/2 cup
Dried apricot – 1/2 cup
Fennel seeds – 1/8 cup
Homemade ghee – 1 tbsp
Himalayan pink salt – 1/4 tsp

Method :

  1. Heat a pan and add dessicated coconut. Roast till crispy on low heat. Transfer them into separate bowl.
  2. Add 1 tsp of ghee in a same pan and roast all dry fruits (mentioned above) on low heat.
  3. Add 1 tsp of ghee in a same pan add flax seeds, pumpkin seeds and melon seeds. Roast them on low heat for 2-3 minutes. Keep it aside.
  4. Then roast sesame seeds for 3-5 minutes so low heat and keep it separate from other roasted nuts and seeds.
  5. Add chopped dates with raisins and cook for 3-4 minutes till they starts caramelised. Keep it aside.
  6. Now roast fennel seeds for few seconds and mix with roasted sesame seeds.
  7. At last roast rava till golden brown and mix with all roasted nuts and seeds. Now add dried apricot with little himalayan pink salt.
  8. Then transfer all roasted dates, raisins, nuts, seeds with roasted rava (excluded roasted sesame seeds & fennel seeds ) into a food processor. Grind them into a coarse mixture.
  9. Now mix roasted sesame seeds & fennel seeds into coarse mixture. Mix all ingredients well.
  10. Grease your hands with little ghee. Make small/medium laddus.
  11. Store them in an airtight container. Serve as needed.

Published by

Rupali Bhandari Karki

My name is Rupali and I grew up in Chandigarh, one of the most beautiful cities in India. Chandigarh is the capital of Punjab, a state which is famous for cuisine high in butter. Currently, I live in Purmerend. It is a municipality and a city in the Netherlands, in the province of North Holland. The city is surrounded by polders, such as the Purmer, Beemster and the Wormer. Reyansh my naughty kid and Manoj my fitness freak husband inspires me to cook/bake healthy and experiment with food. This is how my passion for cooking started.