How to Bind Dry Fruits Ladoos Without Ghee

Dry fruits ladoos are one of the most nutritious and convenient snacks you can make at home. Packed with natural sugars, good fats, fiber, and micronutrients, they require no refined sugar or flour, just dried fruits, nuts, and a touch of creativity. One of the key challenges, however, is binding the ingredients together, especially if you want to avoid using ghee, which is traditionally used to help hold the mixture. The good news is that there are plenty of natural, plant based ways to bind ladoos without ghee. Whether you're looking for a vegan friendly option, cutting back on saturated fats, or simply running out of ghee in your pantry, you can still make perfect, no fail ladoos. For instance, if you're experimenting with recipes like the cocoa dry fruits ladoos recipe, which uses dates, nuts, and cocoa powder with no added sugar, then mastering the binding technique is essential for creating those neat, energy packed balls that don’t fall apart. Here's how to do it.

Dates

Dates are nature’s perfect candy, and they’re also one of the best natural binding agents. Their soft, sticky texture clings to chopped nuts and seeds, making them ideal for no ghee recipes. Use soft medjool or kimia dates for best results. If your dates are dry or firm, soak them in warm water for 10 minutes, then drain before blending. Blend dates into a smooth, thick paste using a food processor. Add the nuts and mix until the mixture starts to clump together. You’ll need about 1 cup of dates for every 1½ to 2 cups of nuts and seeds. Dates also add natural sweetness, eliminating the need for added sugars.

Figs, raisins, apricots

If you want to switch up the flavor or don’t have enough dates on hand, other dried fruits like figs, raisins, and dried apricots also work beautifully. These fruits are high in natural sugars and slightly sticky, which helps bind the ingredients together when blended. The binding combinations and ½ cup soft dates + ½ cup figs or raisins, which is the perfect mix for 2 cups of nuts Dried apricots can be chopped finely and kneaded into the mixture for extra cohesion. If using dried fruits that are too firm, rehydrate in warm water for 10 minutes and drain thoroughly

Nut butters

Another excellent option for binding dry fruit ladoos is nut butter. Peanut butter, almond butter, or cashew butter all add creaminess and moisture, helping hold the mix together without overpowering the taste. Use about 2 tablespoons of nut butter per batch, roughly 1½ to 2 cups of dry mix. Make sure your nut butter is smooth and runny, not thick and dry. Combine it with chopped dates or raisins for maximum binding power. This method also adds protein and healthy fats, which is great for energy boosting snacks.

Coconut oil or vegan butter

If you're not using ghee but still want a bit of added fat to soften the texture and boost richness, try cold pressed coconut oil or vegan butter. Coconut oil helps slightly melt the mixture when warm, then firms it up once cooled. Use no more than 1 tablespoon per batch. Add melted oil at the blending stage and refrigerate the rolled ladoos to set.

Grind correctly

Sometimes, the problem isn’t the lack of binding agent, it’s the texture of your mix. If your nuts are too chunky or your dates aren’t processed enough, the mixture won’t hold together well. Pulse the dry fruits until coarse but sticky, not dusty or dry. Don’t over process nuts into a powder since you want a bit of grainy texture. Use your hands to squeeze the mixture since if it sticks and holds, you’re good to go.

Warmth allows for better binding

A warm mixture is easier to roll and binds better. So after processing, warm the mixture slightly in a pan on low heat for 3 minutes. Stir continuously to soften the natural sugars and allow them to coat the nuts. Then let it cool just enough to handle before rolling into ladoos. This step is especially useful in cold climates where dates may be firmer.

Add natural binders slowly

If your mixture is still too crumbly, try adding a teaspoon at a time of a nut butter, date syrup or fig paste, ground oats or chia seeds which act like a binder when mixed with moisture. Mix well and test after each addition to avoid making the mix too wet.