Badam ladoo recipe or almond ladoo. With the festive season around, thought of sharing this quick badam laddu recipe. These healthy almond ladoo can be one of the best easy diwali sweets that can be prepared in a jiffy. Badam ladoo can be made without ghee, without oil and without milk too. These can be prepared with any powdered sweetener of your choice like sugar, brown sugar, molasses, palm jaggery , coconut palm sugar, plain jaggery or organic sugar too.
To make these badam ladoo, you can use blanched almonds or almonds with skin. Almonds are one of my most preferred nuts. I prefer to make my sweets with no sugar, no ghee and no milk as they do exist in our diet in many other forms.
The method I have followed here can easily be adapted to make healthy ladoos using most kind of nuts like peanuts, pista, peanuts, sesame seeds etc. The healthy fats or oils in the nuts help to bind the ladoos without adding any ghee or oil. The best part is they can be made using jaggery and can be a great inclusion in your kids diet especially if they are under weight.
I made 2 versions of these almond ladoo, one with coconut palm sugar and the other with sugar. I have used dry coconut (copra) since it is a good source of calcium. It is optional and you can make without coconut too.
Badam ladoo recipe or almond ladoo below
- 1 cup almonds (can use blanched almonds)
- 1 cup desiccated coconut ( or copra) (optional)
- 1 cup sugar or jaggery (can increase little more)
- 4 to 5 green cardamoms (increase or decrease as per your choice)
- ½ tbsp. Raisins (optional)(you can ghee roast them if you wish)
- 1 tbsp. roasted nuts (I used ghee roasted pistas)
- Dry roast almonds evenly till you get an aroma. Set this aside to cool.
- Dry roast cardamoms and coconut till you get a good aroma, takes hardly 2 mins. Do not burn. Set this aside to cool.
- Powder almonds, coconut and cardamoms in a mixer. Set this aside.
- Powder sugar finely. Next add the almond coconut powder.
- Run the mixer till the powder warms up and the mix looks oily. Add your raisins and nuts.
- Take small portions of this warm mix and roll them to badam ladoo. If the mix cools up, it will be difficult to roll them, so run the mixer again.
- Note: chose jaggery that has no impurities
- Steps 1 to 2 same as above
- Powder almonds, cardamoms and coconut in a blender.
- Add jaggery and extra cardamom (if using palm jaggery) to the powdered almond and coconut powder.
- Run the mixer till it warms up and begins to look oily.
- Take small portions of this warm mix and roll them to balls. If the mix cools up, it will be difficult to roll them, so run the mixer again to warm up and then repeat.
- Store badam laddu in an airtight jar. Stays good for about 8 to 10 days if handled with moist free hands.
How to make badam ladoo recipe with jaggery
1. Grate the jaggery or coconut palm sugar.
2. Dry roast almonds until aromatic. In the same pan, roast coconut just for 2 mins. Set aside to cool.
3. Powder them in a blender.
4. Add grated jaggery and cardamom powder.
5. Run the blender until well mixed and the mixer becomes just warm , not hot.
6. Roll the mixture to badam ladoo while the mix is warm.
How to make badam laddu with sugar
1. If making with sugar, set aside the coconut and badam powder. Then powder the sugar. Add back the badam powder.
2. Run the blender.
3. Add the nuts and raisins. Roll the mix to balls when it is warm. Store badam ladoo in air tight jar.
The sugar ones are very delicate and just break up while eating since there are no added fats to bind the ladoo. But they are great to pop one at a time into your mouth while you are busy.