Instant Badam Ladoo | Easy Vegan Almond Jaggery Ladoo

                                                                  
                                                                 What do you do when you have loads of almonds with you and a “ladoo lover” of a toddler? Make these quick Badam ladoos of course! These are easily one of our favorite ladoos as a family and very simple to make too. I thank my friend Dassana Amit from the famous Veg Recipes of India for this unique yet delicious recipe.
                                                                    The best part about this recipe is you don’t have to blanch and peel the almonds. That job is impossible with a toddler sitting over your head (literally!) for attention. Also it requires just 2 main ingredients – Almonds and Jaggery. I love recipes with few ingredients. Makes it so easy to understand and remember. This ladoo hardly lasts a day when I make it as all three of us love it. I always hide them so that my little one does not gobble down the whole batch. After all, too much of anything is too bad (like my mom says!).


                                                               This post comes on the occasion of Ugadi or Gudi Padwa which is the Hindu New Year. So my wishes to all of you. Do try this easy ladoo and enjoy this new year with your family. Happy and Healthy Cooking!

Health Benefits of Almonds:Lower LDL Cholesterol and reduces risk of heart disease,Protection against Diabetes,Good for heart, Improves Blood fats, Lowers risk of weight gain, Rich in Protein..


RECIPE:

Adapted fromVeg Recipes of India

Ingredients: {Makes around 10 small ladoos}
1 Cup Almonds/ Badam
1/3 Cup powdered or grated Jaggery*
2 Tbsp Raisins (optional)
3 to 4 Cardamom seeds

*can be substituted with Cane sugar

Recipe:
1. Roast the almonds in a thick bottomed pan on medium flame till almonds turn crunchy (bite one!) and tiny black spots appear on them.
Note: Almonds should not burn. So be careful to roast on a medium to low flame.

2. Allow it to cool.
Note: I cool directly in my mixer as it is made of steel. If your mixer is made of plastic, cool it in a plate.
3. Once it is slightly cooled, add raisins and powdered jaggery. Also add cardamom seeds (husk removed).
Note: Only powdered or grated jaggery should be added, If your jaggery is hard and cannot be grated, substitute with raw cane sugar which is easily available in India nowadays.(brands- Parry’s and More)

4. Grind in a dry mixer. I used the pulse mode in my mixer. It first turns into a coarse powder then slowly the oil releases from the almonds and the mixture becomes slightly wet.

5. See if you can form tiny balls from the mixture. When you can do that, the mixture is ready. Remove it onto a plate and form balls using your hands.

6. Store it in an airtight container for a day at room temperature and refrigerate if storing for more days.

Notes:
* I have made these ladoos many times now and the main tip is you should know when to remove the mixture from the mixer. The almonds releases oil after grinding in pulse mode for several rounds. It turns slightly wet. If you grind at a stretch for long, you will end up getting almond butter and if you grind for lesser time, you won’t be able to form ladoos. So the process is grind in small intervals and keep checking till done.
* Raisins are optional (if you don’t have them) but gives a wonderful flavor.

Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!



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