Preparation Time : 10 mins | Cooking Time : 10 Mins | Makes: 11

Badam | almond powder* 1/2 cup Desiccated coconut 1/2 cup Melted ghee 1/4 cup Sugar 1/2 cup Cardamom 2 pods Cashew nuts 1 tblsp *You can replace with roasted sooji | rava

  • Pulse the desiccated coconut. This step is optional. If you want the laddu to be in smooth texture, then pulse it once.
  • Transfer it to a wide bowl.
  • Powder the sugar in a mixie.
  • Transfer it to the bowl.
  • Add the almond powder to this. If using sooji | rava, slightly roast this and powder it in the mixie and add.
  • Roast cashew nuts in 2 tsp of ghee and add it to the bowl.
  • Now add the remaining hot melted ghee, little by little and mix well with a spoon. Ensure that the ghee should be hot.
  • The amount of ghee varies, sometimes it will absorb more ghee, sometimes it will absorb little less. So it is better to add little by little.
  • Mix well completely.
  • Take small portions and hold it in the shape of ladoos.
  • If it does not hold the shape, then add 1-2 tblsp of hot melted ghee.
  • Repeat this for the rest of the mixture.
  • Badam coconut laddus are ready.
Coconut Badam ladoo - 1

Method:

  • Pulse the desiccated coconut. This step is optional. If you want the laddu to be in smooth texture, then pulse it once.
badam coconut ladoo - 2
  • Transfer it to a wide bowl.
  • Powder the sugar and cardamom in a mixie.
badam coconut laddu - 3
  • Transfer it to the bowl.
  • Add the almond powder to this. If using sooji | rava, slightly roast this and powder it in the mixie and add.
  • Roast cashew nuts in 2 tsp of ghee and add it to the bowl.
badam coconut laddu 3 - 4
  • Now add the remaining hot melted ghee, little by little and mix well with a spoon. Ensure that the ghee should be hot.
  • The amount of ghee varies, sometimes it will absorb more ghee, sometimes it will absorb little less. So it is better to add little by little.
  • Mix well completely.
badam coconut ladoo 4 - 5
  • Take small portions and hold it in the shape of ladoos.
  • If it does not hold the shape, then add 1-2 tblsp of hot melted ghee.
badam coconut laddu 5 - 6
  • Repeat this for the rest of the mixture.
  • Badam coconut laddus are ready.
Badam coconut ladoo - 7
  1. Almond flour can be replaced with sooji.
  2. If using fresh coconut, roast it for few minutes and add. But shelf life will be for a day only.
  3. You can use kopra | dry coconut too. Grate it and pulse in the mixie and use it . You can dry roast it too.
  4. If you want to make almond powder at home, dry roast almonds for few minutes and cool them. Grind it into a powder. Almond powder is ready for badam ladoo.
  5. Badam ladoo will stay good for 4-5 days if it is refrigerated.