Wednesday, October 30, 2013

Badam ladoo recipe - Almond laddu recipe

Badam or almond laddu in a serving plate
Badam or almond ladoo recipe - Besides traditional Puja and Rituals, Deepavali is meant for food, sweets, snacks, clothes, fun and happiness. Sweets are either bought from shop or homemade, they surely add glitter to the festive mood. 

For the time being, my kitchen is a small factory, churning out small quantities of various sweets and savouries (Faral). One of them is laddu. Laddus are rich in calories. So, gaining weight is quite possible, after eating it. No matter, we can compensate it later, by reducing to less calories intake to balance the calories. So, let us enjoy eating Deepavali Sweets. 

The laddu has significant role during Indian festival and  special occasions. They gain top priorities among all other sweets. This year I have prepared badam laddu using khava, flavored with cardamom powder. Badam laddu is my family's most favorite laddu. 

It is so flexible, can be modified according to the personal liking. The quantity of khava can be reduced. This creamy textured badam laddu is an eater friendly sweet, that melts in the mouth. 

Badam Ladoo Recipe - Almond Laddu Recipe
Badam or almond laddu in a serving plate
Preparation time : 20 minutes
Soaking time :4 hours
Cooking time : 1 hour
Yield : 15 laddus.

Ingredients

  • 2 cups almonds/badam, soaked, peeled
  • 3/4  cup milk
  • 1 tbsp ghee
  • 1/2 cup khoya/mawa/khava
  • 10-12 cardamoms, powdered
For 3 thread Sugar Syrup
  • 1 ½ cups sugar
  • 3/4 cup water
Method
  1. Soak the almonds for 3-4 hours and peel. Grind the peeled almonds to a thick coarse paste similar to fine semolina. Do not use water.
  2. Heat a non-stick pan on medium flame. Add milk,  ghee and almond paste to it.
  3. Stir constantly till the milk combine with the almond paste. Bring it to boil and cook till the almond coarse paste cook well.
  4. In the meantime, prepare three thread sugar syrup. Take 1 cup of sugar in a vessel. Add 1/3 cup of water to it. Mix and stir till the sugar completely dissolves. 
  5. Keep the vessel on a medium flame and bring it to boil. When it starts boiling, remove from flame. Sugar syrup changes it's consistency very fast. 
  6. Add khava and sugar syrup to the almond mixture. Mix till the sugar syrup combines well with the almond paste.
  7. Once the sugar syrup and khava is added, the mixture starts to loosen a bit. Stir constantly to make it thick. 
  8. When the mixture becomes very thick, add cardamom powder to it. Cook  till the mixture becomes a lump. It could be 18-20 mins. 
  9. At this stage, turning the very thick mixture with single spatula is difficult. Handle it with 2 spatulas, using both hands.
  10. Once the mixture turns to lump, remove from flame. When the mixture is warm, make small lemon sized laddus and place them on a flat plate. Once the laddus come to room  temperature, store  them in an airtight container. It can be stored for 10 days at room temperature. If kept in refrigerator, it can be stored for over a month.
3 thread sugar syrup
  • Take 1 cup of sugar in a vessel. Add 1/3 cup of water to it. Mix and stir till the sugar completely dissolves. 
  • Keep this vessel on  medium flame and bring it to boil. When it starts boiling, remove from flame. Sugar syrup changes it's consistency very fast. 
Badam or almond laddu - step by step pictures

1.  Soak the almonds for 3-4 hours and peel. Grind the peeled almonds to a thick coarse paste similar to fine semolina. Do not use water.
grind the alomonds to a coarse paste
2.  Place a non-stick pan on medium flame. Add milk,  ghee and almond paste to it. Stir constantly till the milk combine with the almond paste. Bring it to boil and cook till the almond coarse paste cook well.
milk, ghee  and almond paste boiled
3.  Take 1 cup of sugar in a vessel. Add 1/3 cup of water to it. Mix and stir till the sugar completely dissolves. Keep this vessel on  medium flame and bring it to boil. 

4.  When it starts boiling, remove from flame. Sugar syrup changes it's consistency very fast.3 thread sugar syrup
5.  Add khava and sugar syrup to the almond mixture. Mix till the sugar syrup combines well with the almond paste. 

6.  Once  the sugar syrup and khava is added, the mixture starts to loosen a bit. Stir constantly to make it thick. 
add the khava and sugar syrup to the almond paste
7. When the mixture becomes very thick, add cardamom powder to it. Cook  till the mixture becomes a lump. It could be 18-20 mins. Handle it with 2 spatulas, using both hands, as shown below.
saute till paste thickens
8.  Once the mixture turns to lump, remove from flame. When the mixture is warm, make small lemon sized laddus and place them on a flat plate. 

9.  Badam laddu can be stored for 10 days at room temperature. If kept in refrigerator, it can be stored for over a month.
make laddu with almond mixture

6 comments:

  1. wow so smooth and delicious looking ladoo's :) looks fabulous !!

    ReplyDelete
  2. They look so yummy and mouth watering...can imagine how easy they would melt inside our mouth

    ReplyDelete
  3. Very healthy ladoos for kids...

    ReplyDelete

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