Indian Food

Kesar Badam Ladoo (with Almond Flour)

Kesar Badam Ladoo is a delicious Indian sweet, made of milk and almond paste cooked together. It has been around for hundreds of years thanks to its simplicity and popularity among the masses.

The “badam ladoo with jaggery” is a popular Indian dessert. It is made of flour, sugar, ghee, and almonds.

These Kesar Badam Ladoo are possibly the simplest holiday dessert you can prepare. To create these, you only need 6 ingredients and 20 minutes. They’re also simple to veganize and refined sugar-free!

One of my favorite items to use while making Diwali sweets is almond flour. It may be utilized in a variety of ways in various recipes and is commonly accessible in the market these days.

There’s no need to peel or soak the almonds; just purchase the flour from the shop and you’re set to create some tasty Diwali sweets.

I introduced my Badam Burfi Recipe with Almond Flour a few years ago, and it’s been a huge success ever since. You folks seem to appreciate how convenient it is.

So, it’s about time I gave you guys another almond flour recipe, and this time I’m going to make it even easier. Making Kesar Badam Ladoo couldn’t be simpler!

Because kesar means saffron and badam means almonds, these ladoos are cooked with almonds and flavored with saffron (thus the lovely golden hue).

Easy Ladoo That (nearly) Doesn’t Require Cooking!

All you have to do to make these Kesar Badam Ladoos is cook the almond flour for a few minutes. This is done to remove the almond flour’s raw fragrance and taste.

Sautéing for 3 to 4 minutes in a little amount of ghee helps to eliminate that odor. For this dish, that’s pretty much all you have to do in terms of cooking. For a variety of reasons, they are the simplest sweets to prepare!

  • Only 6 items are required!
  • It takes just 20 minutes to prepare.
  • There is virtually little cooking involved.
  • It’s simple to produce vegan or refined sugar-free versions.
  • There’s no sugar in it, and there’s little to no prep work!

Are you persuaded that it doesn’t get any easier? I’m sure you are, so let’s take a closer look at the components.

ladoos placed in a antique glass and a flower placed in the back

Ingredients

To prepare delicious kesar badam ladoos, you only need six ingredients.

ingredients for kesar badam ladoo arranged on a board

Almond flour: For this recipe, you’ll need fine almond flour; I prefer to use Bob’s Red Mill fine almond flour. You may also buy “Almond meal” at the market, which isn’t as fine as the flour. It’s okay to use, but I wouldn’t suggest it.

This recipe calls for powdered sugar, often known as icing sugar or confectioners sugar, since it combines nicely with almond flour. It should not be replaced with granulated white sugar, however it may be replaced with jaggery powder (see notes).

Ghee: We’ll use a little amount of ghee to flavor the ladoo as well as to sauté the almond flour. Oil may be used in lieu of ghee.

I used milk in the recipe to produce the saffron milk and to help bind the ladoos together. You may use whatever kind of milk you choose.

Flavorings: cardamom and saffron are used to flavor the ladoos, although rose water may also be used.

Instructions in Detail

Before you begin, make saffron milk. In a small saucepan, heating 1 tablespoon milk; no need to boil it. Remove the pan from the heat after the milk is heated and crush some saffron threads between your hands before adding to the milk. Allow for 5 minutes of rest before using in the recipe.

1- Melt 1 teaspoon ghee in a medium saucepan. Cook for 3 to 4 minutes, stirring constantly, until the almond flour is aromatic. We don’t want to brown the flour, simply get rid of the raw smell. Turn off the heat in the pan.

2- Place the pan roasted almond flour in a blender.

3- Add powdered sugar (also known as icing sugar or confectioners sugar) to the mix.

4- As well as the saffron milk we had made earlier.

step by step picture collage of making kesar badam ladoo

5- Toss in half a teaspoon of cardamom powder.

6- As well as 1 tablespoon of ghee. Now mix everything together until it’s completely smooth. I use a Blendtec twister jar for this, but you could also use a food processor or just your hands.

7 & 8- Transfer the mixture to a large mixing basin after everything is properly incorporated.

step by step picture collage of making kesar badam ladoo

9- If you are unable to bind the ingredients into ladoos, add the remaining 1 tablespoon milk (this also makes them smoother so I usually add extra milk at this point). Depending on the kind of almond flour used, you may require extra liquid.

10- Now, using your hands, thoroughly combine all of the ingredients.

11- Squeeze a tiny amount of the mixture between your palms.

12- Finally, roll it into a ladoo-like form. Make all of the ladoos the same way.

step by step picture collage of making kesar badam ladoo

Storage

Keep these kesar badam ladoos refrigerated for up to three days. They’ll also keep for a day at room temperature. Maintain their freshness by storing them in an airtight container.

Vegan Alternative

As I previously said, they are readily modifiable! If you want to make them vegan, follow these steps:

  • Coconut oil may be used in lieu of ghee.
  • Non-dairy milk may be substituted for milk.

With these simple substitutions, they may easily be made vegan.

yellow color balls placed in a tumbler with a flower placed on the side along with a bowl of saffron strands

Option without refined sugar

If you wish to avoid using refined sugar, follow these steps:

  • Substitute the equal quantity of powdered jaggery for the powdered sugar.

However, the ladoos will lose their golden hue if you do this. Because jaggery is brown, the ladoos will seem brown. However, if the aesthetic isn’t important to you, you may simply use the jaggery and it will still taste excellent.

Including Nuts

You may also add some chopped cashews and almonds to these ladoos if you want to add some texture. They’ll have a great crunch from this.

I would suggest finely cutting them in a food processor before using them in the recipe.

Notes & Suggestions

  • This recipe calls for fine almond flour. The almond meal we get at the store isn’t fine (it contains skinned almonds), thus although it would work in this recipe, I wouldn’t suggest it. It will have a smoother texture if you use flour.
  • To make a refined sugar version, replace the sugar with jaggery powder. However, if you do so, the ladoos will lose their golden tint.
  • To taste, modify the sweetness of this ladoo. They’ve just been gently sweetened.
  • This recipe produces 10 to 12 ladoos; if you make smaller ones, it will create more.

If you’ve tried this dish, please remember to give it a rating! You may also keep up with what’s going on in my kitchen by following me on Facebook, Instagram, and YouTube.

Ladoo Kesar Badam (with Almond Flour)

kesar badam ladoo placed on a plate with bowl of saffron strands on the side

Manali

Almond flour is used to make these Kesar Badam Ladoos, which need just 6 ingredients! They’re also simple to make vegan and sugar-free.

15-minute prep time

Time to cook: 4 minutes

19 minutes total

Dessert course

Indian cuisine

11 ladoo (servings)

calorie count: 130 kcal

  • Before you begin, make saffron milk. In a small saucepan, heating 1 tablespoon milk; no need to boil it. Remove the pan from the heat after the milk is heated and crush some saffron threads between your hands before adding to the milk. Allow for 5 minutes of rest before using in the recipe.

  • In a medium-sized pan, melt 1 teaspoon of ghee. Cook for 3 to 4 minutes, stirring constantly, until the almond flour is aromatic. We don’t want to brown the flour, simply get rid of the raw smell. Turn off the heat in the pan.

  • Transfer the toasted almond flour from the pan to a blender. Add the saffron milk and powdered sugar (also known as icing sugar/confectioners sugar) that we made previously.

  • 1 tablespoon butter and 1/2 teaspoon cardamom powder Now mix everything together until it’s completely smooth. I use a Blendtec twister jar for this, but you could also use a food processor or just your hands. Transfer the ingredients to a large mixing bowl until everything is fully incorporated.

  • If you are unable to bind the ingredients into ladoos, add the remaining 1 tablespoon milk (this also makes them smoother so I usually add extra milk at this point). Depending on the brand of almond flour used, you may need extra milk. Now, using your hands, thoroughly combine everything.

  • Press a tiny amount of the mixture between your palms. Then roll it out to make a ladoo-like shape. Make all of the ladoos the same way. Refrigerate these kesar badam ladoos for up to three days.

  • This recipe calls for fine almond flour. The almond meal we get at the store isn’t fine (it contains skinned almonds), thus although it would work in this recipe, I wouldn’t suggest it. It will have a smoother texture if you use flour.
  • To make a refined sugar version, replace the sugar with jaggery powder. However, if you do so, the ladoos will lose their golden tint.
  • To taste, modify the sweetness of this ladoo. They’ve just been gently sweetened.
  • This recipe produces 10 to 12 ladoos; if you make smaller ones, it will create more.

calorie count: 130 kcal 9g Carbohydrates 4 g protein 10 g fat 1 gram of saturated fat 1 gram polyunsaturated fat 1 gram monounsaturated fat 1 gram of trans fat 1 milligram of cholesterol 1 milligram sodium 5 mg potassium 2 g fiber 6 g sugar 3 IU vitamin A 1 milligram of vitamin C 43 milligrams calcium 1 milligram of iron

Almond and jaggery benefits are the two ingredients that make this sweet dish. The almonds provide a boost of vitamin E, while the jaggery adds sweetness to it. Reference: almond and jaggery benefits.

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