Sweets / mithai are the essence of any festival. Celebration without sweets is unimaginable. But most of us often go for store bought sweets for easiness. I do go for store bought sweets when i feel very lazy. But i prefer making small quantities in my kitchen itself for a healthy treat. Almond laddoo / badam ladoo is a lovely sweet treat that can be made with handy ingredients. Patience is an important factor while making sweets at home. I do miss that at times. You can also follow the same recipe for making cashew ladoo.
Laddu / ladoo is a ball shaped sweets which is served at festive or special occasions. Boodi ladoo , besan ladoo, malai ladoo, coconut ladoo, semolina laddu are some of the common varieties in ladoo recipe. Whether weddings, birth, religious festival or any special occasions, ladoo is distributed as a part of happiness. Badam ladoo is simple to make but is time consuming . You must take the ingredients in right proportion while making this badam laddoo. It is worth enough and is healthy when compared to other laddu recipes. You can add little more or little less sugar according to your sweet preference. So give this sweet recipe a try. Here is the recipe showing how to make laddu / sweet almond /almond sweets /sweet recipes /indian sweets /badam recipes for kids .
Almond / badam - 1. 5 cups , soaked and peeled
Milk - half a cup
Saffron strands - for a color (optional), soak in warm milk
Ghee - 1 tbsp + few tsp for greasing
Desiccated coconut - half a cup or more (garnishing)
For string consistency Sugar syrup
Sugar - 1 cup
Water - half a cup
Cardamon powder - a pinch, optional
- Soak the almonds for 2 hours. If it is soaked for long, you can peel them easily. Peel its skin with your fingers and then grind it to a smooth paste along with milk and saffron(soaked in a tablespoon of warm milk).
- Now make a string consistency sugar syrup. I made it in a separate vessel, but you can prepare the sugar syrup in the same pan you are going to make the laddo mixture. Take sugar and water in a vessel. Mix well and stir until sugar dissolves completely. Add cardamom powder. Lower the flame and cook until one string consistency (take a drop between your thumb and fore finger and if a string forms then it is string consistency..Be careful that the syrup is too hot. It can burn your fingers). Once done, remove from flame.
- Transfer the sugar syrup into a non stick pan. Add the smooth almond paste and mix well in a medium flame.
- Keep stirring until badam / almond paste gets properly mixed with the sugar syrup. (be careful with the spills ). It will take more time to get the required consistency. So keep stirring over a medium flame.
- Cook until the mixture becomes thick and leaves from the side of the pan. If so, add ghee and combine well.
- Once the whole mixture becomes thick, transfer it to a plate.
- With your greased hand, make a dough when it is warm and then roll into small balls. Then immediately roll in desiccated coconut (optional only) and then place them on a plate.
- You can keep this in an air tight container for weeks. If refrigerated, it be stored for more weeks.