Irresistible Kaju Badam Ladoo: Sweet Indian Cashew-Almond Treats

Kaju Badam Ladoo Recipe

Welcome to the delightful world of Indian sweets! Today, we are going to make Kaju Badam Ladoo, a delectable dessert that combines the rich flavors of cashews and almonds, sweetened perfectly with sugar and delicately flavored with cardamom. These mouthwatering ladoos are not only a treat for the taste buds but also a feast for the eyes. They are perfect for festive occasions, family gatherings, or simply to enjoy after your everyday meals. Let’s dive into this easy-to-follow recipe that yields about 8 servings of these delightful bites!

Ingredients

Nutritional Information (per serving)

Preparation Time

Servings

• Yield: 8 ladoos

Instructions

1. Soak the Nuts
   To begin the delightful journey of making Kaju Badam Ladoo, we first need to soak the almonds (badam) in hot water for about 15 minutes. This process helps to soften the almonds, making it easier to peel off their skin. Once they are soaked, peel the skin off the almonds and set them aside. Drain the water and gently pat the almonds dry with a clean kitchen towel.

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   In parallel, soak the cashews (kaju) in water for 15 to 20 minutes. After soaking, drain the cashews and also wipe them dry.

2. Make the Nut Paste
   In a blender or food processor, combine the soaked and dried almonds and cashews. Grind them together into a smooth paste, ensuring it is well-blended and free of lumps. Set this rich kaju badam paste aside for the next step.

3. Prepare the Sugar Syrup
   Now, let’s move on to making the sugar syrup, which is crucial for achieving the perfect texture of the ladoos. In a heavy-bottomed saucepan, add the sugar and water. Place the pan over medium heat and bring the mixture to a gentle boil. Allow it to simmer until it reaches one-string consistency—this means that when you take a drop of the syrup between your thumb and forefinger, it should form a single thread. This step is vital; if the syrup is not cooked to the right consistency, the ladoos may not set properly.

4. Combine and Cook
   Once the sugar syrup has reached one-string consistency, carefully add the prepared cashew-almond paste and the cardamom powder into the syrup. Stir the mixture continuously, maintaining the flame on medium-low heat. As you stir, you will notice big bubbles forming; continue mixing to prevent the mixture from sticking to the bottom and burning.

   Keep stirring the mixture for approximately 30 to 40 minutes, or until it thickens and starts to pull away from the sides of the pan, resembling a soft dough.

5. Test the Mixture
   To check if the mixture is ready, pinch a small piece of the dough and roll it into a ball. If it holds its shape well, then the mixture is perfectly cooked.

6. Shape the Ladoos
   If you prefer to cut the mixture into diamond or square shapes, generously grease a flat plate or tray with ghee and transfer the dough onto it, leveling it out evenly. Since I enjoy shaping them into balls, I allowed the dough to cool slightly. While it was still warm, I rolled it into bite-sized balls with my hands.

7. Cool and Store
   Once shaped, let the Kaju Badam Ladoo cool completely at room temperature. Store them in an airtight container where they will remain fresh for about 5 days at room temperature, or refrigerate for longer storage.

8. Serving Suggestions
   Serve Kaju Badam Ladoo as a delightful dessert after your meals, perhaps alongside Jodhpuri Aloo, Ajwain Puri, and Boondi Raita, or simply enjoy them as a sweet treat throughout the day.

With its rich flavors and melt-in-the-mouth texture, Kaju Badam Ladoo is sure to become a beloved addition to your dessert repertoire. Whether you’re preparing for a special occasion or simply indulging yourself, this recipe will deliver joy and sweetness with every bite. Enjoy making and sharing these delightful ladoos with family and friends!