This badam ladoo is made of Badam flour and Jaggery or sugar with a little cardamom flavor.
You get the right texture without having to fry anything deep. So you can enjoy it without any guilt.
August is a festive time for Indians with lots of sweets in the making and I am sharing a new one-of-a-kind recipe that you should try this month - Badam Ladoo or Almond Balls.
‘Ladoos’ or ‘Laddus’ are largely popular sweet desserts and there are several varieties of laddus out there. Today’s recipe is novel in the way that it is from almond flour and mixed with aromatic cardamom and jaggery/sugar.
The most common form of laddu is fried besan flour. Not to take anything away from them, but guilt is always associated with it because it is one form of deep-fried delicacy.
I prepared this badam ladoo in two different versions. One sweetened with sugar and one with jaggery. Both versions are equally good and worth a try to see which one your favorite will be. My kids loved both versions equally. I hope you and your family like it the same way we did.
Ladoo made with almond flour
It is super easy to prepare this delicious, vegan, and gluten-free ladoo with almond flour. Using flour instead of whole almonds contains less fat but the main advantage in using almond flour instead of whole almonds is it makes it easy to prepare this dessert in a jiffy. You can literally prepare this ladoo within 10 minutes.
Using whole almonds
If you do not have blanched almond flour handy, you can always use whole almonds. The key element for making perfect ladoo is patience as you roast the almonds. The rest of the procedure is the same as you prepare it with almond flour. This makes a perfect fit for a snack box recipe. Let’s go over the procedure if you are using whole almonds.
Dry roast almonds over medium-low heat for about 10 min or until the skin starts to darken in color. Do not over roast it. Keep stirring on regular intervals for roasting them evenly. Turn off the heat and transfer to a plate. Allow it to cool down completely to room temperature. Transfer the roasted almonds to a blender and make a fine powder. Then follow the rest of the method.
How to store
This almond (Badam) Ladoo or Almond balls recipe is delicious with a melt in your mouth texture, but in order to retain the texture for 1-2 weeks, you will need to store them in an airtight container. If you decide to use a little bit of almond milk to bind the ingredients better, the shelf life would be about 2-3days.
Powder the sugar and cardamom keep it aside. Or use powdered sugar. Roast the almond flour for 4-5 minutes in low flame. Then add the avocado oil and mix well. Switch off the heat.
Now add the powdered sugar and mix well.
Once it’s cooled down, take a small portion and make 1-2” round balls. Now badam ladoo is ready to enjoy.
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Badam ladoo Recipe
Check above for step-by-step pictures (most of my recipes include pictures)
- Powder the sugar and cardamom keep it aside. Or use powdered sugar.
- Roast the almond flour for 4-5 minutes in low flame.1 cup almond flour
- Then add the avocado oil and mix well. Switch off the heat.3 tablespoon avocado oil
- Now add the powdered sugar. Mix well.½ cup sugar or grated jaggery, 2 green cardamom
- Once it’s cooled down. Take a small portion and make round balls.
- Now badam ladoo is ready to enjoy.
- Adjust the sugar or jaggery to your liking.
- 1- 2 tablespoon Almond milk can be used instead of avocado oil.
YOUR OWN NOTES
Nutritional information is an estimation only.