Badam Ladoo / Almond Jaggery Ladoo / Almond Balls

Badam Ladoo (Laddu) is sweet, nutty, healthy, delicious, and melts in the mouth. These almond balls are flourless, dairy-free, and gluten-free!

Badam Ladoo or Almond Jaggery Ladoo is delightfully nutty, naturally sweetened with jaggery, and protein-packed. This recipe makes the Ladoo or Laddu in a food processor or blender without making the sugar or jaggery syrup. As a result, it is an easy and quick recipe to make delicious energy balls.

Jump to:

• About Badam Ladoo
• Why You Will Love Badam Ladoo
• Ingredients
• Step by Step Directions
• Storing Suggestions
• Substitutions
• Variations
• Make Almond Ladoo With Almond Meal or Flour
• Helpful Tips
• More Energy Balls
• Recipe Card

About Badam Ladoo

I simply adore these Almond Balls; they are easy to make and very satisfying. They come under the categories of desserts, energy balls, and a healthier option for a sweet craving.

This recipe requires only three ingredients: almonds, jaggery, and ground cardamom. Also, other than toasting the almonds, it is a no-cook and no-bake recipe.

The oil in almonds will be released upon grinding, which will help bind the mixture and roll the Ladoo. So, there is no need to add ghee. And that makes this Ladoo dairy-free.

Badam Ladoo is perfect for a post-workout snack, a healthy after-school snack for kids, and it gives instant satisfaction to your sweet cravings.

Ingredients

1. Almonds: I have used raw almonds with skin to make these Ladoos. But you can also use blanched almonds if you like. Dry roasting the almonds is essential to enhance the flavor and crunchiness.
2. Jaggery: For this recipe, I have used jaggery powder. But other forms of jaggery, like soft jaggery or jaggery block, can also be used. If using a jaggery block, chop or grate it before measuring it.
3. Ground Cardamom: Cardamom provides a warm flavor to the sweet. However, you can skip it if you want.

Step by Step Directions

• Roast the almonds on low-medium heat in a thick-bottomed pan, stirring continuously. 

• Keep roasting the almonds until aromatic, crunchy, and slightly change the color. Ensure not to burn the almonds, or the color should not change to dark brown.
• Transfer the toasted almonds onto a plate or bowl and allow them to cool completely.

• Add cooled almonds into the food processor.
• Instead of a food processor, you can also use a high-power blender or mixer.

• Pulse or grind the almonds a few times until the mixture becomes a coarse powder.

• Then add jaggery powder, and ground cardamom.
• Continue pulsing or grinding for a few more seconds. 

• Scrape the bowl, check the consistency and see how much oil is separated.
• If the mixture is still dry and coarse, continue grinding or pulsing.

• Grind the mixture until it reaches almost a fine consistency, and some oil is released from the almonds.
• You will have to keep checking the consistency after grinding or pulsing a few times.
• At this point, taste the mixture and add more jaggery if you need to.

• Once you see that some oil is separated, take a small portion and make a ball.
• It should hold the shape and should not crumble.
• Do not overprocess; otherwise, you will end up having almond butter.

• Transfer the Ladoo mixture into a bowl and mix it again using your hand.

• Then take 1-2 tablespoons of the mixture, start pressing in your palm, and roll it into a round Ladoo.
• I used a small ice cream scoop for easy scooping and even size.
• Continue with the remaining mixture and make Ladoo. I could make 20 Ladoos.

Storing Suggestions

• Store the Badam Ladoo in an airtight container for 3-4 days at room temperature. However, do not place them in a warm place.
• For more extended storage, refrigerate the Ladoo in an airtight container. 
• You can also freeze the Laddu for up to 3 months in a freezer-safe container or bag.

Substitutions

• Instead of almonds with skin, you can use blanched almonds or almonds without skin.
• Adding cardamom is optional but highly recommended. Also, you can add a pinch of ground nutmeg if you want.
• I have used jaggery powder, but you can also use soft jaggery or jaggery block. If using a jaggery block, chop or grate it before the measurement.

Variations

• Add raisins and chopped cashews to the Ladoo mixture for more crunch and flavor.
• You can also add other spices like ground nutmeg or ground ginger with ground cardamom.
• Add slightly toasted desiccated or shredded coconut while grinding the almonds and jaggery. It will make the Ladoo more nutritious and nutty.
• You can add a couple of tablespoons of ghee if not following a vegan diet. If you decide to add ghee, do not grind the almond mixture for long. Ghee will help in binding the mixture and rolling it into Ladoo.
• You can use soft dates for this recipe and reduce the amount of jaggery.
• Instead of jaggery, you can use the cane, raw, coconut, or powdered sugar.

Make Almond Ladoo With Almond Meal or Flour

• Using almond meal or flour will make this recipe much more effortless.
• Dry roast the almond meal or flour on low heat until warm. It will take only 3-4 minutes.
• Then, transfer the almond flour into a food processor or blender. Add jaggery and ground cardamom.
• Process or grind until almond meal or flour releases oil and the almond mixture comes together.
• Once you can form a ball from the mixture, transfer it into a bowl. Mix well and shape the mixture into Ladoos.

Helpful Tips

• Almonds: It is essential to roast the almonds to remove rawness and provide crunchiness. Also, roasting will enhance the flavor. However, roast the almonds on low-medium heat and do not let them burn.
• Food Processor or Blender: I have used a food processor to make the Almond Jaggery Laddo mixture. But you can also use a high-power blender or mixer.
• Scaling: You can easily halve the recipe for fewer balls. And if you double the recipe or scale it up, make the Ladoo mixture in two batches.

More Energy Balls

Recipe Card