Tie-dye Ladoo | Cashew Ladoo

Niketa

Prep time: 30 minutes

Cook time:

Serves: 14 Ladoos

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Tie-Dye Ladoo is a bite sized fun colorful snack that’s prefect for Holi. Made with cashews, sweetened with dates and blended with freeze dried strawberries, blueberries and mango for the gorgeous colors.

This easy, no cook cashew ladoo makes a heathy treat to make for your kids this festive season. I have used raw cashews in the recipe along with freeze dried fruits that are 100% fruit. These ladoos have natural color from the freeze dried fruit and no artificial ingredients that you really don’t want to feed your kids. I have even added a hint of cardamom to flavor these ladoos. If you love kaju katli, then you are certainly going to love these soft ladoos.

I have used cashews in this recipe, but you can also use almonds or almond flour. If you have nut allergy you can replace cashews with oats. This recipe is very forgiving so you can experiment with other flavors. You could add lemon zest to the blueberry mixture, rose essence to strawberry and shredded coconut to mango mixture – the combinations are endless.

Tie-Dye Ladoo
Where to buy Freeze Dried Fruits

I generally buy Freeze Dried Fruits from Trader Joe’s. But you can even find them at Target or on Amazon.

Ingredients To Make Tie-Dye Ladoo:

Cashews: I have used raw cashews, but you can use nuts of your choice. I personally love cashews and almonds over any other nuts.

Freeze Dried Fruits: I have used freeze dried strawberries, blueberries and mangoes from Trader Joes. They have no added sugar and are crunchy like chips. These impart a beautiful flavor and color to the ladoos.

Medjool Dates: Adds sweetness and brings the mixture together. I get my dates from Costco, they are juicy with pits. Make sure to remove the pits. You can even use Deglet Noor dates in this recipe. I personally prefer the juicy ones even if I have to remove the pits. However, if your dates are on the dry side, soak them in hot water for 10 minutes and then drain. This way they will turn softer.

Spices: I have flavored these ladoos with cardamom powder as it pairs well with all the 3 fruits I used. You could even pair lemon zest with blueberry, rose with strawberry & coconut with mango.

Milk or Water: A little liquid in form of milk or water holds the mixture together.

Equipment:

You will need a food processor or a high speed blender for this recipe.

How To Make:

If you are using a food processor start by blending the cashews until you get a coarse powder. Then add freeze dried fruit, dates and cardamom powder. Blend everything until well combined. Transfer mixture to the bowl. Add milk or water and combine well to form a dough. If you are using a high speed blender, you can just add all indigents except milk.

Repeat the above process for making different types of fruit flavors. Scoop out a heaping teaspoon of strawberry mixture and roll it into mini balls/ladoo, repeat until the mixture is over. Following the above step roll blueberry and mango mixture into mini ladoos until the mixture is all used up.

Take mini ladoos each of strawberry, blueberry and mango mixtures and bring them together using your palms and roll into a bite size  tie-dye ladoo. Repeat until all the mini ladoos are over.

How to Store Tie-Dye Ladoo:

Store these ladoos in an airtight container in the refrigerator for upto a week.

You can even freeze them in an air tight container upto1 month. Make sure to thaw on the counter for an hour or two.

How to use leftover freeze dried fruits:

If you have additional freeze dried fruits, grind them into a powder and coat the ladoo in it.

Tie-Dye Ladoo

Here are More Recipes made using Dates

Khajur Burfi

Khajur Burfi Recipe |Khajur Rolls |Dry Fruit Roll

Strawberry Ladoo

Strawberry Ladoo

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Tie-dye Ladoos

  • Prep time: 30 minutes
  • Total time: 30 minutes
  • Serves: 14 Ladoos

Tie-Dye Ladoos are packed with cashews, sweetened with dates and flavored with freeze dried fruits. These make a perfect colorful Holi treat.

Ingredients

  • 1.5 cups Raw Cashews , Or Almonds, divided into 3 qual parts
  • 3 Medjool Dates, divided into 3 qual parts
  • 1/2 cup Freeze Dried Strawberries
  • 1/2 cup Freeze Dried Blueberries
  • 1/2 cup Freeze Dried Mango
  • 3/4 tsp Cardamom Powder, divided into 3 qual parts
  • 1.5 tbsp Milk or Water

Instructions

For Strawberry Flavor

  • 1)

    In a high speed blender or a food processor add 1/2 cup raw cashews,1 medjool date, 1/2 cup freeze dried strawberries, 1/4 tsp cardamom powder. Pulse until the mixture is fist crumbly or until it comes together when pressed between two fingers.

  • 2)

    Transfer the mixture to a bowl, add 1/2 tbsp milk or water and combine using a spatula. Take 1 tsp of the strawberry mixture and roll it into a tiny bite size ladoos, repeat until the mixture is over. Set aside You will get around 11-12 mini ladoos

For The Blueberry Flavor

  • 1)

    Wipe the blender jar or food processor with a dry kitchen tissue/ towel. In the same jar add 1/2 cup raw cashews, 1 date, 1/4tsp cardamom powder and 1/2 cup freeze dried blueberries. Pulse until the mixture is crumbly or until it comes together when pressed between two fingers.

  • 2)

    Transfer the mixture to a bowl, add 1/2 tbsp milk or water and combine using a spatula. Take 1 tsp of the blueberry mixture and roll it into a tiny bite size ladoos, repeat until the mixture is over. Set aside You will get around 11-12 mini ladoos

For The Mango Flavor

  • 1)

    Wipe the blender jar or food processor with a dry kitchen tissue/ towel. In the same  jar add 1/2 cup raw cashews, 1 date, 1/4tsp cardamom powder and 1/2 cup freeze dried mangoes. Pulse until the mixture is crumbly or until it comes together when pressed between two fingers.

  • 2)

    Transfer the mixture to a bowl, add 1/2 tbsp milk or water and combine using a spatula. Take 1 tsp of mango mixture and roll it into a tiny bite size ladoos, repeat until the mixture is over. Set aside You will get around 11-12 mini ladoos

Form The Ladoos

  • 1)

    Take mini ladoos each of strawberry, blueberry and mango mixtures and bring them together using your palms and roll into a bite size tie-dye ladoo. Repeat until all the mini ladoos are over.

  • 2)

    Allow the ladoos to set in the fridge for at least 30 minutes before serving them.

Notes

  • If your mixture turns out to be too dry, add in more milk or water 1 tsp at a time. Similarly, if your mixture turns out to be too wet or sticky, add in powdered cashews or almond flour.
  • Allow the ladoos to set for about 30 minutes to firm up in the refrigerator.
  • You can store these in an air tight container in the fridge for 7 days. Alternatively you can store them in a freezer upto 1 month.

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