Kaju Badam Ladoo Recipe
A vegetarian Indian recipe with cashew nuts, badam (almond), //4 sugar. Ready in 45 min, serves 8.
Curated byAarav Mehta🇮🇳
Instructions
21 steps- 1
To begin making the Kaju Badam Ladoo we will first soak the almonds in hot water for 15 minutes
badam (almond)(1 cup)water(1/2 cup) - 2
Once soaked, peel the skin from the almonds and keep aside
- 3
Drain the water and wipe the almonds dry
water(1/2 cup) - 4
Soak cashews for 15 to 20 minutes as well
cashew nuts(1 cup) - 5
After soaking, drain and wipe dry
- 6
Grind soaked almonds (badam) and cashews (kaju) together into smooth paste
cashew nuts(1 cup)badam (almond)(1 cup) - 7
Keep this kaju badam paste aside
badam (almond)(1 cup) - 8
The next step is to make a sugar syrup for the ladoos
//4 sugar(1 cups) - 9
Bring sugar and water to boil and wait until the sugar syrup reaches 1 string consistency
//4 sugar(1 cups)water(1/2 cup) - 10
It is very important to get the sugar syrup to 1 string consistency if you miss this step, the burfi/balls will be not set and harden
//4 sugar(1 cups) - 11
Once you have a one string consistency of the sugar syrup, add the cashew almond paste and the cardamon powder
cashew nuts(1 cup)//4 sugar(1 cups)cardamom powder (elaichi)(1 teaspoon) - 12
Mix the paste until well combined
- 13
Keep flame to medium low and keep stirring the kaju badam mixture continuously
badam (almond)(1 cup) - 14
Big bubbles will begin to form and you need to keep mixing constantly, else they will start burning
- 15
Keep stirring till the mixture becomes thick
- 16
It will take you approximately 30 to 40 minutes until the mixture has thickened and comes away from the sides of the pan and starts looking like a very soft dough
- 17
To test, pinch a tiny piece of dough and roll into ball and place it on a plate, if the ball holds it's shape then it is cooked properly, the mixture is ready
- 18
If you prefer to cut them into diamonds or square shapes, grease a pan with ghee all over and transfer the dough into the pan and level it even
ghee - for greasing - 19
Since I wanted to shape them into balls I waited until the dough cooled a bit and then while it was still warm I rolled them into bite size balls
- 20
Kaju Badam Ladoo to cool completely and store them in airtight container for about 5 days or refrigerate it for longer storage
badam (almond)(1 cup) - 21
Serve Kaju Badam Ladoo after your everyday meal of Jodhpuri Aloo, Ajwain Puri and Boondi Raita
badam (almond)(1 cup)
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Kaju Badam Ladoo Recipe
A vegetarian Indian recipe with cashew nuts, badam (almond), //4 sugar. Ready in 45 min, serves 8.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
21 steps- 1
To begin making the Kaju Badam Ladoo we will first soak the almonds in hot water for 15 minutes
badam (almond)(1 cup)water(1/2 cup) - 2
Once soaked, peel the skin from the almonds and keep aside
- 3
Drain the water and wipe the almonds dry
water(1/2 cup) - 4
Soak cashews for 15 to 20 minutes as well
cashew nuts(1 cup) - 5
After soaking, drain and wipe dry
- 6
Grind soaked almonds (badam) and cashews (kaju) together into smooth paste
cashew nuts(1 cup)badam (almond)(1 cup) - 7
Keep this kaju badam paste aside
badam (almond)(1 cup) - 8
The next step is to make a sugar syrup for the ladoos
//4 sugar(1 cups) - 9
Bring sugar and water to boil and wait until the sugar syrup reaches 1 string consistency
//4 sugar(1 cups)water(1/2 cup) - 10
It is very important to get the sugar syrup to 1 string consistency if you miss this step, the burfi/balls will be not set and harden
//4 sugar(1 cups) - 11
Once you have a one string consistency of the sugar syrup, add the cashew almond paste and the cardamon powder
cashew nuts(1 cup)//4 sugar(1 cups)cardamom powder (elaichi)(1 teaspoon) - 12
Mix the paste until well combined
- 13
Keep flame to medium low and keep stirring the kaju badam mixture continuously
badam (almond)(1 cup) - 14
Big bubbles will begin to form and you need to keep mixing constantly, else they will start burning
- 15
Keep stirring till the mixture becomes thick
- 16
It will take you approximately 30 to 40 minutes until the mixture has thickened and comes away from the sides of the pan and starts looking like a very soft dough
- 17
To test, pinch a tiny piece of dough and roll into ball and place it on a plate, if the ball holds it's shape then it is cooked properly, the mixture is ready
- 18
If you prefer to cut them into diamonds or square shapes, grease a pan with ghee all over and transfer the dough into the pan and level it even
ghee - for greasing - 19
Since I wanted to shape them into balls I waited until the dough cooled a bit and then while it was still warm I rolled them into bite size balls
- 20
Kaju Badam Ladoo to cool completely and store them in airtight container for about 5 days or refrigerate it for longer storage
badam (almond)(1 cup) - 21
Serve Kaju Badam Ladoo after your everyday meal of Jodhpuri Aloo, Ajwain Puri and Boondi Raita
badam (almond)(1 cup)
Rate this recipe
