Almond/ Badam ladoos | How to make Almond/ Badam ladoos

By Swathi Joshnaa Sathish  |  18th Mar 2018  |  
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Almond/ Badam ladoosby Swathi Joshnaa Sathish
  • Prep Time

    30

    mins
  • Cook Time

    7

    mins
  • Serves

    10

    People

0

0

About Almond/ Badam ladoos Recipe

A healthy , energy building recipe for Navratri fasting season .

Almond/ Badam ladoos

Ingredients to make Almond/ Badam ladoos

  • Gently dry roasted almonds 1 cup.
  • Dry roasted Desiccated coconut 1 cup
  • cardamom powder 1 teaspoon . Add extra if preferred .
  • Grated jaggery 1 cup . Add extra for more if the jaggery tastes sweetless
  • raisins ( optional ) 10 big
  • Desi ghee 1/4 cup / 2 ladleful

How to make Almond/ Badam ladoos

  1. In a pan , add the almonds first and gently dry roast till till they release aroma . Now transfer this roasted almonds to a plate
  2. Add the dedicated coconut and roast then under low flame till they turn slight golden brown . If using cardamom pods , then roast the pods along with the coconut . Omit this step if using cardamom powder .
  3. Now let this dry roasted ingredients cool .
  4. Meantime , heat a tablespoon of ghee in a pan , fry the raisins . Switch off the stove . Take few roasted almonds and save for the last .
  5. All the ingredients except ghee and nuts (reserved for garnishing)are ground to a smooth powder.
  6. Grind till the almond leaves out oil . Till mixie turns warm not hot. Transfer to a wide bowl .
  7. Add the fried raisins and saved roasted almonds to the ground mixture . Take 1.5 ladle full ghee , melt , warm and not heat completely . Add this warm , melted ghee to the mixture . Start making balls / ladoos out of the moist warm mixture .
  8. Grease the palms and make firm ladoos within the palms . Almond / Badam ladoos are ready to serve .
  9. Cool and store it in an air tight container .

My Tip:

Dry roast gently to prevent the ingredients getting burnt . Start making ladoos while the mixture is warm and moist . Don add too much ghee and make the mixture too soft , which makes holding ladoo shape difficult .

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