Easy Kaju Badam Ladoo Recipe

Twitter

Facebook

Google +

Pinterest

 

 

0 0

Directions

• First soak the almonds in hot water for 15 minutes and after 15 min peel the skin from the almonds and keep it aside.
• Soak cashews for 15 to 20 minutes as well and after 15 drain the water from the cashews and wipe it dry.
• Blend soaked almonds (badam) and cashews (kaju) together into a smooth paste and keep this paste aside.
• In a pan add sugar and water and boil until the sugar syrup reaches 1 string consistency and it is very important to get the sugar syrup to 1 string consistency if you miss this step then the ladoo will be not set and harden.
• Once you have a one string consistency of the sugar syrup, add the cashew-almond paste and the cardamon powder.
• Mix the paste until well combined and cook on a low flame and keep stirring the 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 and that will take 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.
• To test, pinch a tiny piece of dough and roll into a ball and place it on a plate, if the ball holds it's shape then it is cooked properly, the mixture is ready.
• Grease your hand with ghee and roll them into a bite-size balls and keep it aside cool completely and store them in an airtight container for 5 days or refrigerate it for longer storage.

Check More Ladoo Recipes

Meghna Nath