These baked chia seed & dry fruit laddoos are a wholesome energy snack with dates, nuts, seeds, and cardamom. Baking enhances the nutty aroma and ensures a lightly crisp texture, while retaining chewiness from dried fruits. Quick to make, naturally sweet, and perfect for snacking at any time.
Preheat the oven to 160°C. Spread almonds, cashews, pistachios, sunflower seeds, and pumpkin seeds on a baking tray. Bake for 7–8 minutes, stirring halfway, until lightly golden and aromatic. Remove from the oven and let them cool completely before mixing.
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Step 2: Bake Coconut and Chia Seeds
Add desiccated coconut and chia seeds to the same tray. Bake for 2 minutes until the coconut turns just golden. Keep a close eye to prevent burning. Allow them to cool before combining with other ingredients.
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Step 3: Prepare the Fruit Paste
In a food processor, blend dates, apricots, ghee, and cardamom until a sticky, uniform paste forms. This paste acts as a natural binder for the laddoos while providing sweetness and chewiness.
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Step 4: Mix with Nuts and Seeds
Add the roasted nuts, seeds, and coconut to the fruit paste. Pulse a few times in the processor until combined. The mixture should hold together while retaining some texture, not becoming a fine paste.
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Step 5: Shape the Laddoos
Grease your hands lightly with ghee or oil. Take small portions of the mixture and roll them into firm balls. Arrange the laddoos on a lined tray. Chill in the refrigerator for 30 minutes to set.
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Step 6: Store for Freshness
Store the laddoos in an airtight container. They remain fresh at room temperature for up to one week or can be refrigerated for a longer shelf life.
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Indian
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