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Best Kaju Badam Ladoo Recipe Recipe
Dessert

Best Kaju Badam Ladoo Recipe Recipe

If you enjoy Best Kaju Badam Ladoo Recipe Recipe cuisine, this Dessert recipe is worth trying at home....

⏱️

15 Min Prep

🔥

30 Min Cook

🍽️

8 Servings

🥗

Vegetarian

Ingredients

  • 1 cup Cashew nuts
  • 1 cup Badam (Almond)
  • 1 1//4 cups Sugar
  • 1/2 cup Water
  • 1 teaspoon Cardamom Powder (Elaichi)
  • Ghee - for greasing

Instructions

1
To begin making the Kaju Badam Ladoo we will first soak the almonds in burning moisture for 15 moments.
2
Once soaked, skin the skin from the almonds and keep aside.
3
filter the moisture and wipe the almonds arid.Soak cashews for 15 to 20 moments as well.
4
After soaking, filter and wipe arid. Grind soaked almonds (badam) and cashews (kaju) together into velvety paste.
5
Keep this kaju badam paste aside.The next step is to make a granulated sugar syrup for the ladoos.
6
Bring granulated sugar and moisture to bubble and wait until the granulated sugar syrup reaches 1 string consistency.
7
It is very important to get the granulated sugar syrup to 1 string consistency if you miss this step, the burfi/balls will be not set and harden.Once you have a one string consistency of the granulated sugar syrup, introduce the cashew almond paste and the cardamon ground mix.
8
incorporate the paste until well combined.
9
Keep flame to medium low and keep stirring the kaju badam mixture continuously.Big bubbles will begin to form and you need to keep mixing constantly, else they will start burning. Keep stirring till the mixture becomes thick.
10
It will take you approximately 30 to 40 moments until the mixture has thickened and comes away from the sides of the cooking vessel and starts looking like a very soft flour base.To test, pinch a tiny piece of flour base 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. If you prefer to cut them into diamonds or square shapes, dairy spread a cooking vessel with ghee all over and transfer the flour base into the cooking vessel and level it even.
11
Since I wanted to shape them into balls I waited until the flour base cooled a bit and then while it was still toasty I rolled them into bite size balls.Kaju Badam Ladoo to cool completely and store them in airtight container for about 5 days or store in the fridge it for longer storage.dish up Kaju Badam Ladoo after your everyday meal of Jodhpuri Aloo, Ajwain Puri and Boondi Raita.

Recipe Information

Cuisine
Indian
Course
Dessert
Diet
Vegetarian
Total Time
45 mins

Recipe Time chart

Preparation Time

15 mins

Cooking Time

30 mins

Total Time

45 mins
#indian #dessert #vegetarian
Author

Master Chef

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