Gift Box
Almonds
Cashew Nuts
Pistachio
Pine Nuts Chilgoza
Walnuts
Dried Fig
Apricot
Dates
Peanuts
Walnut Kernels
Short answer: Lightly roast almonds, cashews and pista, pulse coarse, warm soft dates into a sticky paste, knead together with cardamom, and roll into ladoos while warm.
Ingredients
- ½ cup almonds
- ½ cup cashews
- ¼ cup pistachios
- 1 cup soft pitted dates (about 160 g)
- 1–2 tsp ghee (optional, helps binding)
- ½ tsp cardamom powder
- Pinch of salt
Nuts & dates for ladoo
Steps
- Dry-roast almonds and cashews on medium-low 3–4 minutes until fragrant; add pista 1–2 minutes more. Cool.
- Pulse nuts to a coarse chop — keep small bits for texture.
- In the same pan, warm dates with 1 tsp ghee 1–2 minutes until glossy and soft (do not scorch).
- Mash/pulse dates to a sticky paste. Mix in nuts, cardamom and salt.
- Grease palms lightly; roll into 14–16 firm balls while mixture is still warm.
- Cool completely before boxing.
Gift tip: Pack in small airtight boxes. For ready-made options see gift boxes.
Storage
Airtight container at cool room temperature up to 1 week in dry weather, or refrigerate up to 2 weeks. In monsoon humidity, prefer the fridge.
FAQ
Can I skip ghee?
Yes if dates are very soft. Add one extra date if the mix cracks when rolling.
Can I add anjeer?
Yes — chop 2–3 softened anjeer into the date paste.
Is this the same as energy balls?
Similar idea; ladoo usually uses light roasting and a warmer, cardamom-forward finish. Energy balls stay fully raw/no-roast.
