Chocolate Dryfruit Laddos are loaded with variety of dry fruits mixed in with rose petal jam aka gulkand and dipped in dark chocolate syrup making it an exquisite and festive dish. This is also a healthier sweet alternative during this festive season when we tend to overload on sweets voluntarily or in voluntarily.
Diwali /Deepawali aka festival of lights is celebrated in a grande fashion ( i.e as grande as possible) by Indians around the world. Living in California I do miss the Indian style festivities but try and make it fun as much as I can. In do try and share some deewali goodies with friends and family india style and this time I made Puzhungal arisi thenkuzhal, ribbon pakods, Paneer kala jamun and Chocolate dipped Dryfruit Laddos . I usually try to make one new dish that i have not tried before but this time I tried 2 new items Puzhungal arisi thenkuzhal and Chocolate dipped Dryfruit Laddos. and both turned out very yummy.
I am especially thrilled about Chocolate dipped Dryfruit Laddos ad it is quick and easy to make but makes it look really exquisite.
Also with Halloween and Diwali falling around the same this is a good way to use up the milk chocolate and feel less guilty about secretly eating all the candies.
Btw the reason I wanted to make dryfruit laddos was because I had this a big jar full of rose petal jam / gulkand which I wanted to use up so I just ground up roasted Walnuts, Almonds and pecans along with some dates. them added the gulkand and it mixed it up. Roll them into small balls with some Wheat flour to avoid sticking on hands.
Once you roll out the laddos. Dip them in melted chocolate and your Chocolate dipped Dryfruit Laddos are ready to be devoured. Now here is the detail recipe.
Chocolate Dryfruit Laddos | Dryfruit Laddos
Almonds – 1 cup
Pecans – 1 cup
Walnuts – 1 cup
Pitted dates – 1 cup
Sanflower seeds – 1/2 cup
( or dry fruit of your choice)
Gulkand – 1 to 1 1/2 cups
1/4 cup Wheat flour – dry roasted in ghee or in oil for Vegan version.
For chocolate dip:
Chocolate of you choice – (I used Hershey’s dark chocolate bars from the Halloween bounty)
Melt them in double boiler method and ready to dip the ladoos.
- Dry roast all the nuts one at a time and let it cool.
- Now in a mixer add in the nuts and ground to a grainy consistency or to a fine powder as per taste.
- I powdered mine to a a grainy consistency with some bite to it.
- Also grid the pitted dated to a powder. The mixie will make some noise initially which is normal.
- Now add all the roasted wheat flour, nuts and dates to a bowl and give it a quick mix.
- Add in the gulkand paste to the mix and give it a good mix.
- Make sure there are no lumps and the gulkand is well mixed with the nuts.
- Gulkand is super sticky and it is a a but tricky to mix it with the dry fruit powder. But I promise you will get through it.
- Once mixed wash you hands clean and dust hands with some wheat flour before rolling the to ladoos.
- Now roll small balls an set it aside.
Melting Chocolate for dipping:
- While rolling the ladoos, in a pan boil some water.
- Once it starts boiling place another bowl that sits well on top of the pan.
- In this Bowl add in the chocolate and let it melt in the seam.
- Make sure to keep the boiling water in med heat so water does not boil over.
- You will see that the chocolate starts to melt.
- Add in some water to dilute the chocolate dip if it’s too thick.
- Now dip the rolled ladoos in the chocolate dip and place it on a wired rack and let the excess chocolate drip away.
- Let the lipped ladoo cool in room temperate. Once cooled the laddos are ready to distributing.