• 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.
• Also, taste the mixture and add more jaggery powder 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.