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These dried fruit and nut dessert balls (ladoos) from the Vibrant India Cookbook are like amped up energy balls with way more flavor!
Course Dessert, Sweet Thangs
Cuisine Indian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 15 ladoos
Author Brewing Happiness


  • 1 cup raw nuts (ie. almonds, pistachios, cashews)
  • 2 pinches of fleur de sel or flaky sea salt
  • 1/3 cup dried unsweetened shredded coconut
  • 3/4 cup dried Medjool Dates
  • 1/4 cup dried apricots (sub dried figs, cherries, or cranberries)
  • 1/8 teaspoon cardamom powder
  • 1 teaspoon ghee (sub unsalted butter or coconut oil)
  • 1 1/2 teaspoons honey


  1. Put a cast-iron frying pan or heavy pan over medium heat. When hot, add the nuts. Stir them around until they are roasted and give off a nutty aroma, a few minutes. Transfer to a plate to cool. When cool, coarsely chop the nuts. Mix the nuts with the fleur de sel.
  2. Pulse the coconut in a food processor for 2 or 3 seconds. You don't want to powder it, just make the shreds shorter in length so they are easier to work with. Place the coconut on a plate.
  3. Pulse the dates and apricots in the food processor until they form a pastelike mixture that clumps together. Spread the mixture evenly in the processor and pour the nuts on top, along with the cardamom powder. Pulse until the mixture all comes together. You don't want to powder the nuts, so monitor closely by pulsing for a few seconds at a time and checking the consistency.
  4. Put the ghee in a sauté pan over medium-low heat. When melted, add the date and nut mixture. Mix well to incorporate the ghee evenly. Next, add the honey and mix well. The mixture will start to sizzle; stir and cook it for another minute.
  5. Empty the dried fruit and nut mixture onto a plate. When cooled slightly but still warm to the touch, gather the mixture together with your hands. Take 1 tablespoon of the mixture and roll it into a ball, then roll the ball in the dried coconut. Repeat with the remaining fruit and nut mixture and coconut. (If the coconut is not sticking well, grease your hands with a little ghee or coconut oil. Rub the outside of a ladoo to moisten it, and then roll it in the coconut shreds.)
  6. You can store the ladoos in an airtight container in the refrigerator for up to 1 week.

Recipe Notes

* Recipe reprinted with permission from Vibrant India by Chitra Agrawal.