Dry fruit ladoo with dates, almonds, walnuts and raisins

These ladoos are what we make when guests are coming and there is no time to stand at the stove. Dates hold everything together and bring all the sweetness, so there is no sugar syrup to fuss over, and the toasted nuts give every bite a lovely crunch.

Ingredients (makes about 15)

• 1½ cups soft seedless dates (about 20)
• ½ cup Mamra almonds
• ½ cup walnut kernels
• ¼ cup raisins, green or black
• 1 tablespoon ghee
• ½ teaspoon cardamom powder
• 2 tablespoons desiccated coconut or poppy seeds, for rolling (optional)

Method

1. Toast the nuts. Toast the almonds in a dry pan over low heat for 3 to 4 minutes, adding the walnuts for the last 2 minutes. Let them cool, then chop them coarsely or pulse them briefly in a blender.
2. Make the date paste. Blend the dates into a thick, sticky paste. If they are dry, soak them in warm water for 10 minutes and drain them well first.
3. Cook the paste. Warm the ghee in a pan, add the date paste and stir over low heat for 3 to 4 minutes until it softens and turns glossy.
4. Mix. Take the pan off the heat and stir in the nuts, raisins and cardamom.
5. Shape. While the mixture is still warm, grease your palms with a little ghee and roll it into small balls. Roll them in coconut or poppy seeds if you like.

Tips

• Choose soft dates. Soft, moist dates make a smoother paste and hold the ladoos together best.
• Don't over-blend the nuts. Small chunks give better texture than a fine powder.
• Storage. Keep them in an airtight container for about a week at room temperature, or two to three weeks in the fridge.
• For gifting. Set each ladoo in a small paper case and pack them in a box. Our gifting guide has more ideas.

What goes in

We make ours with Mamra almonds, Kashmiri walnuts and black raisins. Not sure which raisins to use? Read green vs black raisins.