Last Updated on 4 months by Neha Deshmukh

Saffron Almond Laddu Recipe – Authentic Indian Sweet Treats

Okay, let’s be real – who doesn’t love a good laddu? These little balls of happiness are the quintessential Indian sweet, and honestly, they’re just so comforting. Today, I’m sharing my family’s recipe for Saffron Almond Laddu. It’s a little bit special, a little bit fragrant, and totally irresistible. I first made these for Diwali a few years ago, and they were a huge hit!

Why You’ll Love This Recipe

These aren’t just any laddoos. The saffron and almond combination is divine – it’s a flavor profile that’s both delicate and rich. They’re surprisingly easy to make, even if you’ve never made laddoos before. Plus, they’re perfect for festivals, celebrations, or just a little sweet treat with your evening chai.

Ingredients

Here’s what you’ll need to create these delightful saffron almond laddoos:

• 1 cup blanched almonds (approximately 140g)
• ½ cup powdered sugar (approximately 60g)
• 1 tbsp ghee (approximately 15ml)
• 2 tbsp milk (approximately 30ml)
• A few strands saffron (approximately 10-15 strands)
• ¼ tsp cardamom powder (approximately 1g)
• ½ tsp rose water (approximately 2.5ml)
• 2 tbsp chopped nuts (almonds, cashews, pistachios) (approximately 15g)

Ingredient Notes

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

Saffron: Quality and Regional Variations

Saffron is the star here, so quality matters. Look for deep red strands – that’s where the color and flavor are concentrated. Kashmiri saffron is considered the best, but Spanish saffron works beautifully too. A little goes a long way!

Blanched Almonds: Preparing for the Finest Texture

Blanched almonds are key for a smooth laddu. You can buy them pre-blanched, or blanch them yourself by boiling for a minute, then slipping off the skins. Don’t skip this step – the skins can make the laddoos grainy.

Ghee: The Importance of Clarified Butter in Indian Sweets

Ghee is non-negotiable in Indian sweets! It adds a unique richness and flavor that butter just can’t replicate. If you’re new to ghee, it’s clarified butter – you can find it at most Indian grocery stores.

Cardamom & Rose Water: Aromatic Essentials

Cardamom and rose water are the aromatic heart of this recipe. Use good quality cardamom powder for the best fragrance. Rose water can vary in strength, so start with ½ tsp and add more to taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak those saffron strands in the warm milk for about 5 minutes. This releases all that gorgeous color and flavor.
2. Now, blend the blanched almonds into a fine powder. A high-speed blender is your best friend here – you want it really smooth.
3. Time to roast the almond powder! Heat a pan over medium-low heat and dry roast the powder for 3-4 minutes, stirring constantly. You’ll know it’s ready when it’s fragrant and slightly warm. Transfer it to a plate to cool.
4. In the same pan, melt the ghee. Add the saffron-infused milk and let it simmer for just a minute.
5. Add the roasted almond powder to the milk-ghee mixture and mix, mix, mix! You want everything to be fully combined.
6. Turn off the heat. Now for the magic – add the powdered sugar, cardamom powder, rose water, and chopped nuts. Mix well until everything is beautifully incorporated.
7. While the mixture is still warm (but cool enough to handle!), take small portions and roll them into smooth balls. This is easier when it’s warm.
8. Let the laddoos cool completely before serving.

Expert Tips

A few little things that’ll take your laddoos to the next level:

• Don’t over-roast the almond powder. It can become bitter.
• Work quickly when rolling the laddoos. The mixture firms up as it cools.
• If the mixture is too dry, add a tiny splash more milk. If it’s too wet, add a little more almond powder.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Laddu Adaptation: Substitute the ghee with coconut oil. 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 Level: Feel free to adjust the amount of powdered sugar to your liking. I usually prefer a slightly less sweet laddu.
• Festival Adaptations (Holi, Diwali, Weddings): For Diwali, I like to add a tiny bit of edible silver leaf (varak) for extra sparkle. For weddings, you can make mini laddoos for a beautiful presentation.

Serving Suggestions

These laddoos are perfect on their own with a cup of chai. They also make a lovely addition to a festive platter. I love serving them with a side of fresh fruit.

Storage Instructions

Store the laddoos in an airtight container at room temperature for up to 5 days. They can also be refrigerated for up to a week.

FAQs

Let’s answer some common questions:

What is the best way to blanch almonds for this recipe?

The easiest way is to boil them for a minute, then drain and rinse with cold water. The skins should slip off easily.

Can I use almond flour instead of making my own almond powder?

You can, but the texture won’t be quite as smooth. If using almond flour, make sure it’s finely ground.

How can I tell when the almond powder is perfectly roasted?

It should be fragrant and slightly warm to the touch. Be careful not to burn it!

What is the role of saffron in this laddu recipe?

Saffron adds a beautiful color, aroma, and a subtle, unique flavor. It’s what makes these laddoos special.

Can these laddoos be made ahead of time? If so, how long will they stay fresh?

Yes! They stay fresh for up to 5 days at room temperature in an airtight container.