Badam ladoo are healthy & delicious ladoos made with almonds, jaggery, nuts & raisins. These almond laddus make a great snack not only for toddlers & kids but also for grownups.
For best results follow my detailed step-by-step photo instructions and tips.
1cupdried coconut or desiccated coconutor copra (optional)
1cupjaggeryor ½ cup sugar (adjust to taste)
4 to 5green cardamoms(adjust to preference)
½tbspraisins(optional)(you can ghee roast them if you wish)
1tbsproasted nuts(I used ghee roasted pistas)
How to make the recipe
Badam ladoo (using sugar)
Dry roast almonds on a medium flame evenly till you get an aroma. Set this aside to cool. Then dry roast cardamoms and coconut till you get a good aroma. This takes hardly 2 mins. Do not burn or brown it. 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 becomes warm. The mixture looks oily at this stage. Add the 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.
Badam ladoo (using Jaggery or palm sugar or palm jaggery)
Dry roast almonds on a medium heat until you get an aroma. Set them aside to cool.
Next dry roast cardamoms and coconut till you get a good aroma. This takes hardly 2 mins. Do not burn or brown it. Set this aside to cool.
Powder almonds, cardamoms and coconut in a blender. Add jaggery to the powdered almond and coconut powder. Run the mixer till the mixture becomes warm. It looks oily at this stage.
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.