Updated: Jan 4
It takes hardly 15 to 20 minutes to make these laddoos with minimal ingredients. This can be made for festivals or can be made a snack box item or even as a energy laddoo for kids. The addition of any more ingredient is purely your choice.
Here i am sharing a short cut method, using readily available Badam flour / almond powder.
You can make this ahead of time, say a day or two for festivals, as this stays fresh for a week atleast.
I always prefer to eat it the next day, tastes simply awesome 👌.
Type : Dessert/ Indian Sweet
Serving: 10 big / 12 medium size laddoos
Almond powder - 1 cup (100g)
Dessicated coconut- 1 cup
Roasted peanut- 1/2 cup
Powdered jaggery- 3/4 cup
White sesame seeds - 1 tsp(optional)
Cardamom- 4 to 5 pods
Cashews- few broken pieces
Raisins- 10 to 12
Ghee- 1/2 to 1 tbsp just to roast the cashews
1.Keep all the ingredients ready.
2. In a kadai, dry roast the dessicated coconut in a medium flame for 2 to 3 minutes or until it leaves a nice aroma and turns golden colour. Please take care not to burn the coconut.
3. Take it in a plate and let it cool abit.
4. Dry roast the peanuts until it becomes crispy.
5. Take it to the same plate which has roasted coconut, let it cool abit too.
6. In the meanwhile, dry roast sesame in a medium flame, until it starts spluttering. It should not burn.
7. In a tbsp ghee, roast the cashews and raisins and keep them ready too.
8. Take the roasted coconut and peanut mixture in a mixie jar and pulse it couple of times, now add the badam powder and jaggery along with the cardamom seeds and pulse few more times until everything comes together. Open the lid and try to make a laddoo and if it holds shape, stop pulsing, if not repeat for couple more times.
9. Take this into a bowl, along with the roasted sesame, and roasted dry fruits, mix everything well and make laddoos.
1.If you want to use the whole almonds, dry roast them in low flame until its crispy and once it cools down, make a powder and use it. 1 cup whole almonds can be used.
2 You can skip Peanuts and sesame seeds and make laddos with only almond powder and dessicated coconut too. In that case, make sure you reduce the jaggery by 1/4 th cup.
3. Please do not add more ghee to roast the cashews, because it might be too much of grease while shaping the laddoos.
4. Do not over pulse the mixture, because the coconut, peanut and almond all will release oil when you pulse them more, so make sure to check for the doneness in intervals.
5. You could even add 1/4 cup roasted flax seeds if you like.
6. The colour of the laddoo depends on the colour of the jaggery used. It vary from light shade to the dark, also on the ingredients you use.
7. The laddoo tastes awesome, the next day, as all the ingredients incorporate well .