Badam ladoo (Almond ladoo)
Badam ladoo are healthy & delicious ladoos made of almonds, jaggery, nuts & raisins. With the festive season around, thought of sharing this quick badam laddu recipe. These healthy nutrient dense almond ladoo can be one of the best easy diwali sweets that can be prepared in a jiffy. These badam ladoo are made without any additional fats like ghee, oil or even milk.
Badam ladoo are made often at home for my kids school box. I also make so many other healthy ladoo varieties like ragi ladoo, dry fruits ladoos, peanut ladoo & sesame ladoo.
The method I have followed here can easily be adapted to make healthy ladoos using most kind of nuts like peanuts, pista, peanuts, sesame seeds etc. Healthy fats or oils in the nuts help to bind the badam ladoo without adding any ghee or oil.
The best part is they can be made using jaggery and can be a great inclusion in your kids diet especially if they are under weight.
For more Easy ladoo recipes, you can check
How to make badam ladoo recipe with jaggery
1. Grate the jaggery or coconut palm sugar.
2. Dry roast almonds until aromatic. In the same pan, roast coconut and cardamoms just for 2 mins. Set aside to cool.
3. Powder them in a blender.
4. Add grated jaggery and cardamom powder. I used more cardamom powder.
5. Run the blender until well mixed and the mixer becomes just warm , not hot.
6. Roll the mixture to badam ladoo while the mix is warm.
How to make badam laddu with sugar
1. If making with sugar, set aside the coconut and badam powder. Then powder the sugar. Add back the badam powder.
2. Run the blender.
3. Add the nuts and raisins. Roll the mix to balls when it is warm. You can also add some hot ghee if the mixture doesn’t bind. I did not use ghee. Store badam ladoo in air tight jar.
The sugar ones are very delicate and just break up while eating since there are no added fats to bind the ladoo. But they are great to pop one at a time into your mouth while you are busy. You can add little hot ghee if you wish to.
Tips to make badam ladoo
These can be prepared with any powdered sweetener of your choice like sugar, brown sugar, molasses, palm jaggery , coconut palm jaggery or regular jaggery too.
To make these badam ladoo, you can use blanched almonds or almonds with skin. Almonds are one of my most preferred nuts. Usually I prefer to make my sweet snacks without sugar, ghee and milk as these ingredients do exist in our diet in many other forms.
I made 2 versions of these almond ladoo, one with coconut palm jaggery and the other with sugar. I have used dry coconut (copra) since it is a good source of calcium. It is optional and you can make without coconut too.
Easy badam ladoo or almond ladoo
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 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)
Badam ladoo (using sugar)
- 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.
Badam ladoo (using Jaggery or palm sugar or palm jaggery)
- 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.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Can make this receipe for 1year baby
Yes make with jaggery. If you want you can also use blanched, peeled almonds (skin removed). They are easier for digestion. Check this link for blanching almonds – how to blanch almonds. After a few months or a year, you can use the regular almonds with skin.
Thanks for the recipe. The laddoos came out yummy but I reduced the sugar to half and it was perfect for me .
Yes you are right if using sugar it has to be reduced. Thank you. I will put a note
Is dried coconut is desiccated coconut ? or i can use normal coconut which is grated
I have used dried coconut known as copra. If you don’t get that you can use desiccated coconut. Fresh coconut tastes good but will spoil the ladoos too fast.
Lovely recipe….can I serve this to my 1 year old todler….and how long wil this stay good if stored airtight…
Yes you can give them. If possible blanch and remove the skin of almonds, then roast them. The skin of almonds is not good for digestion. You can check this link to know how to blanch them. I make these often for my kids. At room temperature they keep good for 2 weeks. It also depends on jaggery, some times jaggery begin to release moisture after 2 weeks. So it is good to finish within 2 weeks.
Thnks a lot for ur quick revert….i shall surely try th recipe for my son nd let u kno th results….
Hi..tried your recipe. Was an instant hit with my kids n hubby! Very easy n can be prepared in a jiffy..tried quite few of ur other recipes too..simply wonderful for workinh mothers like me.thank u!!
Happy to know the recipes are useful. Thanks for the comment
I am vegan and I liked all recipes with out ghee and milk.. can you please upload more of vegan recipes. In almond yogurt do I need to add other milk yogurt. Is there any other options.
You can follow most recipes on this blog and replace butter with oil and milk with any vegan milk. I do not use curd for most cooking. For the almond yogurt, You can try with a non dairy or vegan starter culture if you do not want to use dairy yogurt. You can find cultures in food stores & pharmacy
Too good recipe Almond laddos,,,,gone through few more recipe,,,,Fabulous …
Glad to know you like the recipes. Thank you
Hi Swathi,Thanks for sharing such a lovely yummy recipe,which u have explained in an easy way.Can I know is there any substitute for dessicated coconut?Kindly reply.. Thank u.
Coconut/copra helps to bind the ladoo without using ghee. You can just go ahead and make without coconut by reducing half the quantity of sugar or jaggery. I have made them several times with jaggery and no coconut. If the ladoos doesn’t bind well, then use little more jaggery or ghee. Hope this helps
Hi Swathi,Thanks for posting such a lovely yummy receipe.U have explained it in a simple way..I just want to ask u whether I can avoid using dessicated coconut in this..Is there any other substitute? Kindly reply.. Thank you..
I was looking fr such yummy n healthy sweets. thanks alot n thy were very tasty. my bro liked it (almond ladoo) too much. thank you!
Iam glad you liked the ladoos.
hi swasthi..it has been quiet a few months now that I am wandering in your blog 😉 have tried few receipes
like..paneer butter masala….masala pasta…almond ladoo all dishes were
simply superb…i made these ladoos for friends,
relatives and for hubby as well :p and it was a big hit! Thank you…keep up good work! 🙂
Iam glad you liked the recipes Radhika, Thanks for the review 🙂
Very beautifully explained
I love the simplicity of it and yes, I can easily replicate and get ready for the festive soon.
wowoo.. love these so yummmm
wow lovely pics.. n im sure laddu would taste awesome. bookmarked .. its super easy. thx for sharing lets stay in touch 🙂
lovely and healthy ladoos…very nice presentation
I like the jaggery ones better, they absorb less oil and stick together 🙂 Lovely pictures btw, the close ups are just so tempting !!
wow love these stacked ladoo's 🙂 simply irresistible !! both the ladoo's look super delicious !!! awesome clicking done 🙂
Loved both the version of ladoos.. Healthy and delicious Ladoos and very easy to make.. Perfect!! 🙂
yummy ladoo's .. love both the versions 🙂
Such a beautiful clicks, you have explained it very well.