Ingredients
Ingredients
- 2 cups almond flour
- ⅔ cups powdered jaggery (adjust to taste)
- 2 tsp ghee
- 3 cardamom pods (crushed or powdered)
Instructions
- Heat and Roast Almond Flour: Heat a pan over low flame and add the almond flour. Pan fry the flour, stirring often for about 3 minutes. This warming step helps to enhance the flavor and aids in binding the ladoos.
- Combine Ingredients in Blender: Transfer the warm roasted almond flour to a blender. Add the powdered jaggery and crushed cardamom to the almond flour.
- Pulse and Add Ghee: Pulse the mixture a few times to combine, then add the ghee. Taste the mixture and adjust sweetness by adding more jaggery if needed.
- Blend to Binding Consistency: Blend again for a few seconds until the oil starts to release from the almond flour and the mixture begins to come together.
- Check Texture and Adjust: Take a small portion and try forming a ladoo. If it holds shape without crumbling, it’s ready. If it crumbles, pulse the mixture again to improve binding.
- Shape the Ladoos: Transfer the mixture to a bowl and shape into small round ladoos using your hands. Optionally, roll the ladoos in some almond flour for an elegant finish.
- Serve: Serve the almond ladoos immediately or store in an airtight container for later enjoyment.
Notes
- You can adjust the quantity of jaggery based on desired sweetness.
- Use fresh almond flour for best taste and texture.
- Ensure to roast the almond flour gently on low heat to avoid burning.
- Ghee adds richness; you can substitute with coconut oil for a vegan variation (not covered in diet here).
- Store ladoos in an airtight container at room temperature for up to a week.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
