Coconut Badam ladoo ,easy laddu recipe

Coconut Badam ladoo is an easy sweet recipe, made with almond(badam) powder, desiccated coconut, sugar and ghee as the main ingredients. During our India trip in June, my brother in law passed me a packet of almond powder to me and told to try some recipes with that. This week i thought i will post some Janmashtami | Krishna jayanthi recipes, also realised that today is Raksha bandan too. I first wanted to post Rava coconut ladoo. Then when i opened my freezer,saw this almond powder and tried this badam coconut laddu. It turned out very well and got ready in 20 minutes. Check out my full collection of Janmastami| Krishna jayanthi recipes and Raksha bandan recipes.
Scroll down till the end for tips and badam coconut laddu with step wise pictures.

Coconut Badam ladoo

  Preparation Time : 10 mins | Cooking Time : 10 Mins |Makes: 11

     Badam | almond powder*  1/2 cup
     Desiccated coconut  1/2 cup
     Melted ghee  1/4 cup
     Sugar   1/2 cup
     Cardamom  2 pods
     Cashew nuts  1 tblsp
  *You can replace with roasted sooji | rava

• Pulse the desiccated coconut. This step is optional. If you want the laddu to be in smooth texture, then pulse it once.
• Transfer it to a wide bowl.
• Powder the sugar in a mixie.
• Transfer it to the bowl.
• Add the almond powder to this. If using sooji | rava, slightly roast this and powder it in the mixie and add. 
• Roast cashew nuts in 2 tsp of ghee and add it to the bowl.
• Now add the remaining hot melted ghee, little by little and mix well with a spoon. Ensure that the ghee should be hot.
• The amount of ghee varies, sometimes it will absorb more ghee, sometimes it will absorb little less. So it is better to add little by little.
• Mix well completely.
• Take small portions and hold it in the shape of ladoos. 
• If it does not hold the shape, then add 1-2 tblsp of hot melted ghee.
• Repeat this for the rest of the mixture.
• Badam coconut laddus are ready.

     

Method:

• Pulse the desiccated coconut. This step is optional. If you want the laddu to be in smooth texture, then pulse it once.

• Transfer it to a wide bowl.
• Powder the sugar and cardamom in a mixie.

• Transfer it to the bowl.
• Add the almond powder to this. If using sooji | rava, slightly roast this and powder it in the mixie and add. 
• Roast cashew nuts in 2 tsp of ghee and add it to the bowl.

• Now add the remaining hot melted ghee, little by little and mix well with a spoon. Ensure that the ghee should be hot.
• The amount of ghee varies, sometimes it will absorb more ghee, sometimes it will absorb little less. So it is better to add little by little.
• Mix well completely.

• Take small portions and hold it in the shape of ladoos. 
• If it does not hold the shape, then add 1-2 tblsp of hot melted ghee.

• Repeat this for the rest of the mixture.
• Badam coconut laddus are ready.

Notes:

1. Almond flour can be replaced with sooji.
2. If using fresh coconut, roast it for few minutes and add. But shelf life will be for a day only.
3. You can use kopra | dry coconut too. Grate it and pulse in the mixie and use it . You can dry roast it too.
4. If you want to make almond powder at home, dry roast almonds for few minutes and cool them. Grind it into a powder. Almond powder is ready for badam ladoo.
5. Badam ladoo will stay good for 4-5 days if it is refrigerated.    

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