Badam Ladoo

Badam Ladoo or almonds Ladoo are rich, flavorful & delicious Indian sweet balls prepared with almonds, sweetener, ghee, & nuts.

Recipe Source Link:https://www.mygingergarlickitchen.com/badam-ladoo/

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RECIPE INGREDIENTS

» For Badam Ladoo

• 1 3/4 cup almonds raw/blanched (or 2 cups almond flour)
• 10 tablespoons powdered sugar, or 3/4 cup jaggery powder
• 2 tablespoons ghee
• 1/3 cup hot full fat milk
• 28-30 saffron strands
• 1/2 teaspoon cardamom powder
• 1/4 teaspoon rose/kewra water (optional)
• 2-3 tablespoons chopped dry fruits
• Edible silver/golden leaves, optional

RECIPE INSTRUCTIONS

» Make saffron soaked milk

1. Add saffron strands to a bowl, and crush it using fingers. Now add hot milk to it and set it aside to infuse for 20 minutes.

» Make almond flour

1. Take 1 3/4 cups raw or blanched almonds. Add them to a high-speed blender and pulse at high speed until you get a fine powder. To make fine powder, pulse for 10-15 seconds and then stop. Then blend again for 10-15 seconds, you need to keep pulsing at intervals until they turn into a fine powder. Almond powder/flour is ready. You can also use 2 cups of store-bought almond flour.

» Dry roast almond flour

1. Heat a thick-bottomed pan over medium heat. Once the pan is hot, turn the heat to medium-low. Add almond flour, keep stirring continuously, and dry roast it for 3-4 minutes or until it's aromatic. Make sure that almond flour is still white, it should not be browned, we just want to get rid of the raw smell. Once roasted, transfer the roasted almond flour to a plate, and set it aside.

» Make Badam Ladoo

1. To the same pan, add 2 tablespoons of ghee. Once the ghee melts, add saffron-soaked milk to the pan. Stir well and boil for 1 minute over medium-low heat.
2. Add roasted almond flour to the pan and mix well on low heat until everything is well incorporated. Turn off the heat.
3. Next, add powdered sugar, cardamom powder, rose/kewra water, and chopped dry fruits. Mix everything well until everything is mixed.
4. Now, take a small portion of the badam ladoo mixture in your palms and press to shape it into a round-shaped smooth ladoo. You need to roll the ladoos while the mixture is still warm.
5. Place it on a plate and shape all the ladoos similarly until all the ladoo mixture is used up. I have made about 10 ladoos with this mixture. Garnish with edible silver leaves, if using. To store, place badam ladoos in a paper-lined air-tight container and store for up to 2 days at room temperature and in the refrigerator for 5-6 days.

RECIPE NOTES

1. I have added chopped almonds, cashews, and pistachios in this ladoo recipe. You can also use raisins or dried cranberries in this recipe.
2. This ladoo recipe yields about 10 ladoos. If you are making them for a large gentry, then you can easily double or triple this recipe.
3. Dry roasting the almond powder is recommended for this recipe because by dry roasting almond powder, you get a nutty aroma which enhances the overall taste of these ladoos.
4. If you want to make sugar-free badam ladoo, then you use date paste as a natural sweetener.