Kaju Badam Ladoo Recipe

Step 1: To begin making the Kaju Badam Ladoo we will first soak the almonds in hot water for 15 minutes

Step 2: Once soaked, peel the skin from the almonds and keep aside

Step 3: Drain the water and wipe the almonds dry

Step 4: Soak cashews for 15 to 20 minutes as well

Step 5: After soaking, drain and wipe dry

Step 6: Grind soaked almonds (badam) and cashews (kaju) together into smooth paste

Step 7: Keep this kaju badam paste aside

Step 8: The next step is to make a sugar syrup for the ladoos

Step 9: Bring sugar and water to boil and wait until the sugar syrup reaches 1 string consistency

Step 10: It is very important to get the sugar syrup to 1 string consistency if you miss this step, the burfi/balls will be not set and harden

Step 11: Once you have a one string consistency of the sugar syrup, add the cashew almond paste and the cardamon powder

Step 12: Mix the paste until well combined

Step 13: Keep flame to medium low and keep stirring the kaju badam mixture continuously

Step 14: Big bubbles will begin to form and you need to keep mixing constantly, else they will start burning

Step 15: Keep stirring till the mixture becomes thick

Step 16: It will take you approximately 30 to 40 minutes until the mixture has thickened and comes away from the sides of the pan and starts looking like a very soft dough

Step 17: To test, pinch a tiny piece of dough and roll into ball and place it on a plate, if the ball holds it's shape then it is cooked properly, the mixture is ready

Step 18: If you prefer to cut them into diamonds or square shapes, grease a pan with ghee all over and transfer the dough into the pan and level it even

Step 19: Since I wanted to shape them into balls I waited until the dough cooled a bit and then while it was still warm I rolled them into bite size balls

Step 20: Kaju Badam Ladoo to cool completely and store them in airtight container for about 5 days or refrigerate it for longer storage

Step 21: Serve Kaju Badam Ladoo after your everyday meal of Jodhpuri Aloo, Ajwain Puri and Boondi Raita