Authentic Almond Ladoo Recipe – Coconut Jaggery Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Almond Ladoo Recipe – Coconut Jaggery Sweet

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Almond Ladoo. These aren’t just any ladoos; they’re a delightful blend of crunchy almonds, sweet coconut, and the warm embrace of jaggery. I first made these for Diwali a few years ago, and they were a huge hit! They’re surprisingly easy to make, and the aroma that fills your kitchen is simply divine. Let’s get started, shall we?

Why You’ll Love This Recipe

These Almond Ladoo (Badam Ladoo) are more than just a sweet treat. They’re packed with goodness from almonds and coconut, and the jaggery adds a lovely, rustic sweetness. They’re perfect for festivals, gifting, or just a little something special with your evening chai. Plus, they come together pretty quickly – perfect when you’re craving something homemade but don’t have hours to spend in the kitchen!

Ingredients

Here’s what you’ll need to make these delicious ladoos:

• 1 cup almonds (about 150g)
• 1 cup dry coconut (grated) (about 100g)
• ¾ cup jaggery (about 150g) – adjust to taste (see notes below!)
• ½ tsp cardamom powder (about 1.5g)
• 2 tbsp ghee (about 30ml)
• 10 cashews (chopped)
• 2 tbsp raisins (about 20g)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Almonds: Quality and Roasting

Use good quality almonds for the best flavor. I prefer using Californian almonds, but any variety will work. Roasting them is crucial – it brings out their natural sweetness and gives them that lovely crunch. Don’t skip this step!

Dry Coconut: Freshness and Texture

Freshly grated dry coconut is best, but you can use store-bought grated coconut too. If using store-bought, look for a brand that isn’t overly dry. A little moisture helps bind the ladoos.

Jaggery: Types and Flavor Profile (Regional Variations)

Jaggery is unrefined sugar, and it comes in different forms. You can use grated jaggery (gur) or jaggery blocks. The flavor varies depending on the source of the sugarcane – some are more molasses-y, others are lighter. I personally love the darker, more robust flavor of South Indian jaggery.

Cardamom: The Queen of Spices – Fresh vs. Ground

Freshly ground cardamom is always best! The aroma is incredible. If you’re using ground cardamom, make sure it’s relatively fresh – it loses its potency over time.

Ghee: Clarified Butter – Importance in Indian Sweets

Ghee is essential in Indian sweets. It adds a richness and flavor that you just can’t replicate with oil. Plus, it helps bind the ladoos and gives them a beautiful sheen.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the almonds in a pan over medium heat until they’re golden brown and crunchy. This takes about 5-7 minutes. Keep stirring to prevent burning! Let them cool completely, then blend them into a fine powder.
2. Next, roast the grated dry coconut in the same pan until it’s lightly golden. Be careful not to burn it! Add the jaggery and continue roasting for another 2-3 minutes, until the jaggery melts and everything is well combined. It will become a bit sticky.
3. Transfer the coconut-jaggery mixture to a large bowl. Add the almond powder and cardamom powder. Mix everything together really well.
4. Now, heat the ghee in a pan. Add the chopped cashews and raisins and roast them until they’re golden brown. Pour this mixture over the dry ingredients and mix thoroughly.
5. Grease your hands with a little ghee. This prevents the mixture from sticking. Take a small portion of the mixture and shape it into a small, round ladoo. Repeat with the remaining mixture.
6. Finally, store the ladoos in an airtight container. They’ll stay fresh for up to 2 weeks (if they last that long!).

Expert Tips

• Don’t over-roast the almonds or coconut: Burnt almonds or coconut will ruin the flavor.
• Work quickly: The jaggery mixture can become hard as it cools, making it difficult to shape the ladoos.
• Adjust the ghee: If the mixture feels too dry, add a little more ghee. If it’s too sticky, let it cool slightly.

Variations

• Vegan Almond Ladoo Adaptation: Substitute the ghee with coconut oil for a vegan version. It will slightly alter the flavor, but still be delicious! My friend, Priya, swears by this.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Adjusting Sweetness: Jaggery Quantity: Feel free to adjust the amount of jaggery to your liking. Start with ¾ cup and add more if you prefer a sweeter ladoo.
• Spice Level: Enhancing Cardamom Flavor: For a more intense cardamom flavor, add a pinch of nutmeg or a tiny bit of saffron.
• Festival Adaptations: Diwali, Ganesh Chaturthi: These ladoos are perfect for any Indian festival! You can even decorate them with edible silver leaf (varak) for a festive touch.

Serving Suggestions

These ladoos are wonderful on their own, but they also pair beautifully with a glass of warm milk or a cup of masala chai. They make a lovely offering during puja or a sweet treat to share with family and friends.

Storage Instructions

Store the ladoos in an airtight container at room temperature. They’ll stay fresh for up to 2 weeks. If you live in a very warm climate, you can store them in the refrigerator.

FAQs

How do I know when the jaggery and coconut mixture is the right consistency?

The mixture should be sticky enough to hold its shape when you press it together, but not so sticky that it’s difficult to handle. If it’s too dry, add a little more ghee.

Can I use powdered jaggery instead of grated?

Yes, you can! You might need to adjust the amount of ghee slightly, as powdered jaggery tends to absorb more moisture.

What’s the best way to roast almonds for ladoos?

Roast them in a heavy-bottomed pan over medium heat, stirring constantly to prevent burning. You want them to be golden brown and crunchy.

My ladoos are crumbling, what went wrong?

This usually happens if the mixture is too dry. Add a little more ghee and mix well.

Can I add other nuts like pistachios or walnuts?

Absolutely! Feel free to experiment with different nuts. Pistachios and walnuts would both be delicious additions.

Enjoy making these Almond Ladoo! I hope they bring a little sweetness to your day. Let me know how they turn out in the comments below!