Almond Flour Ladoo
These Almond Flour Ladoos are rich, soft, aromatic, and incredibly easy to make with a handful of pantry ingredients. They come together in under 20 minutes and are perfect for Diwali, Raksha Bandhan, Ganesh Chaturthi, and other Indian festivals. With their melt-in-the-mouth texture and nutty flavor, these homemade Indian sweets are ideal for gifting, celebrations, and enjoying during the festive and winter seasons.
Servings: 14 Ladoos
Ingredients
- 2 tablespoon ghee
- 2 cups (200g) almond flour
- ½ cup (120ml) milk
- A few saffron strands
- ½ cup + 2tbsp (80g) powdered sugar or to taste
- ½ teaspoon ground cardamom
- 2-3 drops of kewra or rose essence (optional)
Instructions
Roast the Almond Flour
- Heat ghee in a heavy-bottomed pan. Add almond flour and roast over medium-low heat for 5-6 minutes, stirring continuously until aromatic.
- Do not allow the almond flour to brown. Roasting enhances the nutty flavor without changing the color.
- Transfer the roasted almond flour to a bowl and set aside.
Prepare the Saffron Milk
- In the same pan, combine milk and saffron strands. Bring the milk to a gentle boil, and simmer for about 1 minute.
Combine Everything
- Add the roasted almond flour back into the pan and mix with the saffron milk until well combined.
- Turn off the heat and transfer the mixture to a bowl.
- Immediately add powdered sugar, cardamom, and kewra or rose essence. Mix thoroughly until everything is evenly incorporated.
Shape the Ladoos
- While the mixture is still warm, take a small portion between your palms and roll it into a smooth, round ladoo. Repeat with the remaining mixture.
Storing Suggestions
- Store the Almond Flour Ladoo in an airtight container at room temperature for up to 2 days.
- In the refrigerator for up to 1 week.
- Allow refrigerated ladoos to come to room temperature before serving for the best texture and flavor.
Notes
- Use Fine Almond Flour: Finely ground almond flour creates smooth and soft ladoos. Coarse almond meal will result in a granier texture.
- Roast Gently: Roast the almond flour only until aromatic. Over-roasting can alter the flavor and make the ladoos darker.
- Do Not Overcook: Once the almond flour and milk are combined, avoid prolonged cooking. Overcooking can dry out the mixture.
- Shape While Warm: The mixture is easiest to shape when warm. If it cools down too much, the mixture may become crumbly and difficult to roll.
- Adjust Sweetness: You can easily increase or decrease the sugar to suit your taste.
Nutrition (Approximate Values)
Calories : 128kcalCarbohydrates : 9gProtein : 3gFat : 9gSaturated Fat : 2gPolyunsaturated Fat : 0.1gMonounsaturated Fat : 1gTrans Fat : 0.01gCholesterol : 6mgSodium : 4mgPotassium : 13mgFiber : 2gSugar : 7gVitamin A : 9IUVitamin C : 0.03mgCalcium : 41mgIron : 1mg
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