Badam Ladoo

Badam Ladoo.jpg

हिंदी में पढ़ें – बादाम लड्ड़ू

Ingredients: (240 ml cup used)

  • 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)

Method:

Badam Ladoo using Sugar:

  1. Dry roast almonds evenly till you get an aroma.
  2. Set this aside to cool.
  3. Dry roast cardamoms and coconut till you get a good aroma, takes hardly 2 mins.
  4. Do not burn. Set this aside to cool.
  5. Powder almonds, coconut and cardamoms in a mixer.
  6. Set this aside.
  7. Powder sugar finely.
  8. Next add the almond coconut powder.
  9. Run the mixer till the powder warms up and the mix looks oily.
  10. Add your raisins and nuts.
  11. Take small portions of this warm mix and roll them to badam ladoo.
  12. 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

  1. Dry roast almonds evenly till you get an aroma.
  2. Set this aside to cool.
  3. Dry roast cardamoms and coconut till you get a good aroma, takes hardly 2 mins.
  4. Do not burn. Set this aside to cool.
  5. Powder almonds, cardamoms and coconut in a blender.
  6. Add jaggery and extra cardamom (if using palm jaggery) to the powdered almond and coconut powder.
  7. Run the mixer till it warms up and begins to look oily.
  8. 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.

Khud Khao, Sabko Khilao 😀

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