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.
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 and cardamom 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.
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