Badam Laddu/Almond Laddu

Prep Time: 10min
Cook Time: 8min
Total Time: 18min
Yield: 10-12 Laddus

Ingredients

1 Cup Almonds/Badam

3/4 Cup Grated Dry Coconut or Desiccated Coconut

3/4 Cup Jaggery/Bellam; grated

2 Tblspn + 1 Tspn Ghee/Clarified Butter 
1/8 Tspn Green Cardamom(Ellachi) Powder
2 Tblspn Cashew Nuts, broken

Directions

• Heat a wide pan on a medium-low flame; add almonds & dry roast for 3-5 minutes or until golden brown colour. Transfer to a plate & allow it to cool at room temperature.

• In the same pan add grated dry coconut & dry roast for 1-2 minutes or until golden brown colour. Turn off the flame & keep it aside. Let it cool at room temperature.

• Add roasted almonds to a dry mixie jar & grind into a fine powder. 

• Transfer to a mixing bowl & add green cardamom powder. Mix everything well & keep aside.

• Add roasted dry coconut, grated jaggery to a dry mixie jar & grind into a fine powder.

• Transfer to the same bowl containing almond powder. Mix everything well & keep aside.

• Heat 2 tablespoons of ghee in the same pan on a medium-low flame & add cashew nuts. Saute for 1-2 minutes or until golden brown & turn off the flame. 

• Pour ghee along with cashew nuts to the almond jaggery powder & mix everything well. 

• Apply little ghee to your palms & make them into round shaped laddus. 

• Serve badam laddu.

Note: Store it in an airtight container & stays fresh for 2 weeks at room temperature.