Badam Ladoo

Tip: click step to get into cook mode

1 cup almonds ((or 1¼ almond flour))

1 cup dried coconut or desiccated coconut (or copra (optional))

1 cup jaggery (or ½ cup sugar (adjust to taste))

4 to 5 green cardamoms ((adjust to preference))

½ tbsp raisins ((optional)(you can ghee roast them if you wish))

1 tbsp roasted nuts ((I used ghee roasted pistas))

Dry roast almonds on a medium flame evenly till you get an aroma. Set this aside to cool. Then dry roast cardamoms and coconut till you get a good aroma. This takes hardly 2 mins. Do not burn or brown it. Set this aside to cool.
Powder almonds, coconut and cardamoms in a mixer. Set this aside. Powder sugar finely. Next add the almond coconut powder.
Run the mixer till the powder becomes warm. The mixture looks oily at this stage. Add the raisins and nuts.
Take small portions of this warm mix and roll them to badam ladoo. If the mix cools up, it will be difficult to roll them, so run the mixer again.
Dry roast almonds on a medium heat until you get an aroma. Set them aside to cool.
Next dry roast cardamoms and coconut till you get a good aroma. This takes hardly 2 mins. Do not burn or brown it. Set this aside to cool.
Powder almonds, cardamoms and coconut in a blender. Add jaggery to the powdered almond and coconut powder. Run the mixer till the mixture becomes warm. It looks oily at this stage.
Take small portions of this warm mix and roll them to balls. If the mix cools up, it will be difficult to roll them, so run the mixer again to warm up and then repeat.
Store badam laddu in an airtight jar. Stays good for about 8 to 10 days if handled with moist free hands.