Badam Ladoo or Almond Ladoo are rich, flavorful & delicious Indian sweet balls prepared with almonds, sweetener, ghee, & nuts. Flavored with saffron and cardamom, these ladoos make a gorgeous festive or party dessert.
Experiment with tea pairings to enhance the aroma and taste of your dishes.
Table of contents
Made with 6 ingredients, these easy, quick and delightful badam ladoos need very little cooking and are ready in under 15 minutes. They are gluten-free, and can also be made vegan and refined sugar-free. Sounds amazing, isn’t it?
Badam Ladoo can be made and served any time of the year as a quick and easy dessert, but they are a must during the festivals of Holi and Diwali. Since the Indian festival of Holi is near, I thought of sharing this gratifying ladoo recipe with you.
I have shared all the tips, tricks, and variations to make these ladoos. With this simple and easy-to-follow recipe, you will be able to make the best almond ladoo each time.
About Badam Ladoo
Badam Ladoo (Almond Ladoo) is a very tasty Indian sweet dish (mithai) that is ideal for parties, celebrations, and the festive season. Enriched with saffron and cardamom, this almond ladoo has an amazingly nutty consistency from roasted almond flour and aromatic flavor from the ghee. This makes it a fabulous almond dessert for not only festivals but for any time of the year.
Almonds are nutrient-dense, and saffron is warming. Thus, eating these ladoos in winters actually keeps you warm.
This badam ladoo recipe makes fail-proof ladoos which are easy to bind, taste super scrumptious, have a perfectly soft, nutty, and melt-in-mouth texture, require no sugar-syrup, no soaking, or peeling almonds. This recipe can’t get easier than this.
Plus, you don’t need to do many preparations and don’t need any fancy ingredients for making. Intriguing?
I have made this almond ladoo recipe using blanched almonds, but it can definitely be made using raw almonds or almond flour. You can also use store-bought almond flour. That works too!
These ladoos are made with powdered sugar, but if you want to add a healthy sweetener, then this same badam ladoo recipe can be made using jaggery powder, coconut sugar, or palm sugar.
I have made these ladoos using ghee, and milk, but they can easily be made without the use of any dairy product and additional fats. This badam ladoo (almond ladoo) recipe is flavored with saffron (kesar) hence you can also call them kesar badam laddu or saffron almond ladoo.
Love ladoos? Then you would love these ladoos: Peanut Ladoo, Motichoor ladoo, Instant Coconut ladoo Recipe, rava-laddu, Besan ladoo Recipe, pineapple ladoo, Malai Ladoo, atta ladoo, and Dry Fruits Laddu.
This Badam Ladoo
✔ is made with minimal ingredients
✔ delicious, healthy, and nutrient-rich
✔ perfect for parties and celebrations
✔︎ is simple, quick, and easy to make
✔︎ can be made in a jiffy
✔︎ is ready in under 15 minutes
✔︎ is vegetarian & gluten-free
✔︎ has a nutty, soft, and melt-in-the-mouth texture
✔︎ makes a wonderful gift for festivals
✔︎ is also suitable for kids
Badam Ladoo Ingredients
These ladoos are made only with 6 ingredients. These ingredients are:
Raw/Blanched Almonds - I made this ladoo recipe using blanched almonds. But you can easily replace whole almonds with store-bought almond flour in this recipe.
Sweetener - I have used powdered or icing sugar as a sweetener. But if you want to healthify this recipe, then you can also use jaggery powder, palm sugar, or coconut sugar.
Ghee - It is used for cooking saffron-flavored milk. Some ghee combined with saffron adds a magical aroma to this ladoo. Use coconut oil to make a vegan version.
Milk - I have used full cream milk for making saffron-infused milk. It helps in binding the ladoos, and as well as it adds a nice bright yellow color and a delicate floral touch to this ladoo recipe.
Flavorings - I have used saffron, cardamom powder, and rose water for flavoring. But feel free to skip any of the flavorings.
Nuts - I have used a mix of chopped nuts (almonds, cashews, and pistachios) in this almond ladoo recipe. You can also add raisins if you like.
How to make Badam Ladoo
These badam ladoos are very quick and easy to make, and they involve almost no cooking. This is how ladoos are made in 6 simple-to-follow steps:
Step 1 - Soak saffron strands in the hot milk. Blend almonds in a high-power blender until they are powdered. You
Step 2 - Add almond powder to a pan and dry roast for 3-4 minutes on medium-low heat. Remove them to a plate.
Step 3 - Add ghee to the same pan. Once melted, add saffron-soaked milk and let it boil for 1 minute.
Step 4 - Now, add roasted almond powder and mix everything until well combined.
Step 5 - Turn off the heat and add sugar, cardamom, rose water, chopped nuts and mix well to combine.
Step 6 - Take a small portion of the ladoo mixture and shape it into a smooth ball ladoo. Make all the ladoos and enjoy!
On this page, you’ll find step-by-step photos, instructions, and video recipes to make the best tasting Badam Ladoo.
Storage
These ladoos contain milk, so they don’t last long if stored at room temperature. You can keep them at room temperature in a cool dark place for up to 1-2 days. If you want to store them longer, then store them in an airtight box in the fridge. They would last for up to 7-8 days.
Tips, tricks, and variations to make the Best Badam Ladoo
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Nuts: I have added chopped almonds, cashews, and pistachios in this ladoo recipe. You can also use raisins or dried cranberries in this recipe.
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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.
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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.
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Sugar-free: If you want to make sugar-free badam ladoo, then you use date paste as a natural sweetener.
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Almond Flour: When blending almonds, make sure to pulse at regular intervals. You need to make a fine flour, if your blender doesnät make it very fine, then you can also sift the almond flour.
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When mixing almond flour with sugar, make sure to break all the lumps if there are any.
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Sweetness: These ladoos are sweet but not overly sweet. If you want them sweeter, then add ¾ cup of powdered sugar.
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Sweetener: Instead of powdered sugar, you can also use powdered jaggery, raw brown sugar, muscovado sugar, or coconut sugar.
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Almonds: Blanched, raw, sliced, and silvered all types of almonds can be used for making almond flour.
I love using Almonds in my dishes, if you also love almonds in your recipes, then you should check out these almond recipes: No Bake Almond Flower Cookies, badam milkshake, Almond Rose Rabri, Almond Peas Curry, Almond Flour Cookies, Badam Burfi, 3 Ingredient Almond Flour Cookies, Almond Flour Crackers, roti churma, chocolate coated badam roll, fruit rabri, and Badam Ladoo.
FAQ
How to make vegan badam ladoo?
Making vegan badam ladoo is straightforward. You have to swap dairy milk with unsweetened almond milk or any other non-dairy milk. Also, swap ghee with the same amount of coconut oil or vegan ghee.
Can I make badam ladoo without refined sugar?
Yes, making these ladoos without refined sugar is completely possible. You can replace powdered sugar with jaggery powder, muscovado sugar, palm sugar, or coconut sugar. They would taste good with all those sweetener alternatives.
Just one thing — adding jaggery or muscovado sugar would make ladoos brown, so they won’t have a yellow appearance anymore.
Can I freeze these ladoos?
These ladoos are freezer friendly. You can freeze them for up to 2 months. To freeze, place these ladoos in a freezer-safe tray and freeze for 3-4 hours. Once frozen, transfer them to a Ziploc bag and freeze.
When you want to devour these ladoos, thaw them in the refrigerator overnight.
Is Badam Ladoo gluten free?
These Badam Ladoos don’t have any flour, so they are completely gluten-free.
Badam Ladoo (Step-by-step photo instructions)
Make saffron soaked milk
- 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
- 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
- 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
- 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.
- Add roasted almond flour to the pan and mix well on low heat until everything is well incorporated. Turn off the heat.
- Next, add powdered sugar, cardamom powder, rose/kewra water, and chopped dry fruits. Mix everything well until everything is mixed.
- 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.
- 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 Card
Badam Ladoo [Recipe]
★★★★★
(Rating: 5 from 4 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 15 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | Indian | 10 ladoos |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 70 calories | 1 |
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
INSTRUCTIONS:
Make saffron soaked milk
- 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
- 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
- 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
- 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.
- Add roasted almond flour to the pan and mix well on low heat until everything is well incorporated. Turn off the heat.
- Next, add powdered sugar, cardamom powder, rose/kewra water, and chopped dry fruits. Mix everything well until everything is mixed.
- 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.
- 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.
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NOTES:
- I have added chopped almonds, cashews, and pistachios in this ladoo recipe. You can also use raisins or dried cranberries in this recipe.
- 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.
- 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.
- If you want to make sugar-free badam ladoo, then you use date paste as a natural sweetener.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/badam-ladoo/