Badam ladoo recipe | Almond ladoo recipe | Badam ke laddu | kesar badam laddu with detailed step-by-step photos and health benefits.
My all-time favoritebadam sweet recipeis back on the menu for this festiveseason.Diwali is around the corner, and no Indian festival is complete without sweets and snacks. Last Diwali, I made badam burfi and badam halwa, and this time I wanted to makebadam ladoo which makes a perfect gift for friends and family.
Kesar badam ladoois an Indian dessert that is incredibly rich in taste and very delicious. It hasa vibrant huethat comes from saffron which is so pleasing to our eyes.Once you bite into this ladoo, I’m sure your taste buds will crave more; it is such an addictive mithai, so beware:)
Badam ladoo recipecalls for almond paste, ghee, sugar, cardamom, nuts, and saffron. All the ingredients are cooked in a pan over medium heat until it reaches the right consistency to form smooth round-shaped balls.
Furthermore, the ingredients can be altered as per wish, like the almond paste can be ground using milk or water. Instead of ghee, you can use any flavorless oil.Saffron can be skipped if you don’t have it.
There is also another way of making badam ke ladoowith almond flour, jaggery or palm sugar, nuts, and ghee. I will soon post this healthy version which is mainly eaten during winter to keep the body warm. For Diwali, I was a little generous on ghee and sugar.
Health benefits of almonds:
1. Low glycemic index.
2. High in monounsaturated fats.
3. Rich in biotin, vitamin B2, copper, Manganese.
4. Rich in phosphorous and magnesium.
5. It is alkaline in nature and helps in reducing the ph levels in the body.
6. It helps in getting strong bones and teeth.
7. Prevents tooth decay.
8. Helps to reduce the developing risk of osteoporosis.
9. It increases nutrient absorption.
10. It helps in controlling blood sugar.
11. It contains healthy fats that help in weight loss.
12. Fiber-rich food.
13. It prevents overeating carbs.
14. Great source of Vitamin E and antioxidants.
15. Good for skin and hair growth.
Health benefits of ghee:
1. Ghee is a dairy-based product, but it is lactose and casein-free. It is pure fat and doesn’t contain any carbohydrates.
2. It contains healthy saturated fats.
3. Ghee is rich in butyric acid
4. It has a high smoke point –
5. It has high levels of Conjugated Linoleic Acid (CLA) and antioxidants
6. It contains fat-soluble Vitamins such as Vitamin A, D, E, K
7. Vitamin D helps our body to absorb calcium.
8. It keeps you satiated and helps with weight loss
9. Ghee is considered a brain tonic in Ayurveda.
10. It helps with digestion.
11. Ghee is good for skin and hair.
12. It strengthens bones and boosts immunity.
Health benefits of saffron:
1. Helps in getting glowing skin.
2. powerful antidepressants.
3. It helps with weight loss.
4. It improves digestion.
5. It contains antioxidants.
6. Treats depression.
7. It boosts memory.
8. Helps with PMS and pain reliever.
9. Healthy heart.
10. Good for digestion.
11. Promotes mental health.
12. Prevents diabetes.
13. It relieves depression and keeps stress at bay.
14. Strengthens the nervous system.
Health benefits of milk:
1. Strong and healthy bones.
2. Muscle growth.
3. It helps in weight loss.
4. Great energy booster.
5. Strengthens the immune system.
6. Good for eyesight.
7. Great source of vitamin D and calcium.
8. Healthy teeth.
9. Good for skin and hair.
10. Boosts immune system.
*(Health benefits are taken from Google & Wikipedia).
Recipe – Badam ladoo recipe | Almond ladoo recipe | badam ke laddu | kesar badam laddu
Serves – 10 to 12
Cuisine – Indian
Course – Sweet/Dessert/Snack
Prep time – 10 mins | Cook time – 40 mins
Rest time -10 mins | Total time – 1 hour
Diet – Vegetarian
Author – Pavithra
Publisher – Pavi’s Kitchen
Badam laddu ingredients:
Badam/Almond – 200 grams
Ghee – 3 tbsp
Sugar – 1 to 1.5 cups/
Kesar/Saffron – A pinch
Chopped nuts – 1 tbsp
Water/Milk – 250 ml
Cardamom powder – 1/4 tsp
Nutmeg powder – A pinch (optional)
Notes:
1. Soak the saffron/kesar in hot water or milk for 5 mins. Water releases better color. But you can skip the Kesar and make plain white badam ladoos.
2. Ghee can be replaced with oil.
3. You can soak the almonds for 8 hours or overnight to save time.
4. White sugar quantity is adjusted as per sweet tooth. You may use brown sugar, but the color might differ. But, jaggery and palm sugar don’t work.
5. Instead of almond paste, you may use almond flour directly.
6. Crushing the almonds with milk makes the ladoos rich in taste.
7. For a vegan version, replace the ghee with oil and milk with water.
Preparation before making the badam ladoo:
1. Take 200grams of badam/almonds.
2. Bring the water to a rolling boil in a saucepan.
3. Put the almonds and let it cook for 15 mins and switch off the flame. Badam swells and increases in quantity.
4. Strain the water and let the badam cool down a bit.
5. Peel the badam skin and check the quantity will be around 250 grams. So plan accordingly.
6. Transfer the cooked badam pieces to a blender jar.
7. Blend to a coarse paste. You can either use water or milk for grinding.
How to make badam ladoo:
1. Pour a tbsp of melted ghee into aheavy-bottomed Kadai or non-stick pan. Then pour the ground badam mixture and,next turn on the flame.
2. Stir the mixture thoroughly on a medium-low flame.
3. Add the saffron to the almond mixture. (I prefer to soak saffron in hot water than milk. Water releases a better color).
4. Combine the mixture and let it cook for 5 minutes or until the raw badam smell disappears and the water/milk in the badam paste is absorbed. (Do not let it change color).
5. Now, add the required amount of sugar.
6. Let the sugar melts over a medium to low flame.
7. Stir briskly and continuously till everything is combined well.
8. Pour the ghee, say 1 tbsp. You can add more ghee if you desire.
9. Combine well until everything comes together, and the mixture starts to leave the side of the pan.
10. Throw in some cardamom and nutmeg powder which gives an aromatic fragrance.
11. Mix it up for another 5 mins and switch off the flame once it reaches the non-sticky consistency and flaky texture. (Note – To check, pinch a small portion with your fingers and make a round ball, it is perfect for making ladoo. It is not yet done if it sticks to your fingers, so keep stirring the mixture for a few more minutes to get the right consistency).
12. Transfer the badam mixture immediately to a wide bowl or deep plate. Let it cool down a bit.
13. While it is still warm, apply little ghee to your palm and start kneading the mixture for 3 minutes.
14. Pinch a small portion of lemon size.
15. You can stuff some finely chopped assorted nuts in the center of a ladoo. Shape them into smooth round-shaped balls. Repeat until the mixture is done.
16. Let them cool to set for about 40 mins.Kesar badam ladoo recipeis ready to devour.
I have already posted a few badam-based recipeson my blog; pleasecheck them out as well. Clickable recipe URL links are given below for you!
Try thisDry fruit ladoo recipe | dates ladoo recipe | khajur ladoo | dates nuts laddu recipe,and let me know how it turns up. Express your thoughts in the comment section below; I can’t wait to hear from you!
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Thank you for viewing this recipe. See you soon with another exciting dish. Happy cooking and have a wonderful day!
Learn Badam ladoo recipe | Kesar badam laddu | Almond ladoo recipe | badam ke laddu with step by step photos and health benefits.
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