Badam Ladoo

By Hebbars Kitchen · 45 min

Ingredients

Instructions

1. Dry roast the 1 cup almonds in a pan until crunchy and golden brown. Let them cool completely, then blend into a fine powder by pulsing a few times. Put in a large bowl.
2. Dry roast the 1 cup dry coconut until golden brown. Blend it with the ¾ cup jaggery into a coarse powder by pulsing a couple of times, then add to the bowl with the almond powder.
3. Stir in the ¼ tsp cardamom powder.
4. Heat the 2 tbsp ghee in a pan and roast the 10 chopped cashews and 2 tbsp raisins until the cashews turn golden brown. Pour them into the ladoo mixture.
5. Mix well until the mixture is moist. Grease your hands with ghee and shape into ladoos.
6. Store in an airtight container; they keep for 2 weeks.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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