Badam Laddu (Almond Flour Ladoo)

These Badam Ladoo are healthy, nutritious and tasty balls made with almond flour, cardamoms, sweetener and coconut (optional). These are gluten-free, vegan and can be made without any additional fats if you want. They can be eaten as a breakfast dessert or any time snack to boost your energy instantly. They are good in the school or office snack boxes, and great to gift your loved ones.

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About Almond Ladoo

At home we love these Badam Laddu, & they are a staple for a lot of reasons. They are easy to make, tasty and are nutrient dense. With so many check marks, these get done very often in my home and we are never bored because I change the sweetener and the flavorings.

In this post I share 3 ways to make them – with jaggery, with sugar and with dates. Each sweetener gives a different taste to these and also the shelf life is different. While the sugar ladoos stay good for over 3 weeks at room temperature, the jaggery and date versions keep good for 7 to 10 days. They can be refrigerated for a longer shelf life and reheated.

I shared this recipe longtime ago when I started to make these almond ladoo for my toddler and pre-school kid regularly. I thought I would update this post because a lot has changed over the years and I am happy to say they still love these. We make the sugar version only during the festivals because they look great to gift & I prefer to avoid the sugar snacks for regular consumption.

In the past I would make these with whole almonds which get toasted and ground to powder. But in the recent times, blanched almond flour is easily available in the stores so I use that for convenience. You are free to use what you have – whole almonds or almond flour. Dried coconut (copra) was one thing I would always include but you can make these without that for a longer shelf life.

I am sharing stepwise pictures for the jaggery & sugar versions and have the dates version in the recipe card. If you are a beginner and want the help of stepwise pictures, take a look at this Date Balls Recipe.

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Photo Guide

Step by step Photo Instructions

With store bought almond flour and jaggery

1. On a medium to low flame, dry roast 1½ cups (150 grams) almond flour for 4 to 5 mins until you begin to smell the roasted flour. Turn off and cool down. Stir in ⅓ cup jaggery powder and ⅓ teaspoon cardamom powder. Mix well and add to a grinder. Pulse until the mixture comes together. Taste test and add more jaggery if you want. Do not over grind as it begins to release oils (very important). If you want you may add half tsp ghee (not more) for flavor. Divide to 10 portions and roll to balls. I made 2x to make 20 ladoos.

With whole almonds

This version uses dried coconut (copra). It can be substituted with unsweetened shredded coconut. You can also omit it and cut down the sugar/jaggery.

2. Dry roast 1 cup almonds or 1¼ cup almond flour on a medium flame until aromatic. In the same pan, roast 1 cup dried coconut (optional) until aromatic. Cool down and grind almonds and coconut to a powder. Remove to a bowl.

3. With sugar: Finely powder half cup sugar in the same grinder and remove to the bowl. Mix together the sugar, almond flour and 1 tsp vanilla extract or powder as needed (or half tsp cardamom powder). Taste test and add more powdered sugar if you want. In a small pan, heat 2 tablespoons ghee and fry chopped pistachios and raisins until plump. Pour it to the bowl and mix with a spoon first and then with your hand. Take portions of this and roll to badam ladoo. If it is too dry, pour a splash of milk or more hot ghee.

4. With jaggery: Grind the almonds and coconut first, add 1 cup jaggery and ½ teaspoon cardamom powder and ¼ teaspoon dried ginger powder (optional). Grind them until the mixture comes together. Take portions and roll to balls.

Store these badam ladoo in air tight container and handle with moist-free hands.

Expert Tips

• It is very important not to over grind the almond mixture, else the oils will begin to release.
• Avoid over roasting the nuts or the flour. The ladoos go rancid too fast.
• Adjust the sweetener to your taste. I use organic sugar that is low in sweetness.

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Recipe Card

Badam Ladoo (Almond Flour Laddu)

5 from 33 votes

Make these nutrient-dense delicious almond ladoos with your choice of sweetener – jaggery, sugar or dates. You can make these with either whole almonds or store bought almond flour.

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For best results follow the step-by-step photos above the recipe card

Prep Time20 minutes minutes

Cook Time10 minutes minutes

Total Time30 minutes minutes

Servings15

AuthorSwasthi

Ingredients (US cup = 240ml )

Recipe 1

• ▢ 1 cup almonds (or 1¼ almond flour)
• ▢ 1 cup dried coconut (optional – copra/ unsweetened shredded coconut)
• ▢ 1 cup jaggery (cut down if you omit coconut, adjust to taste)
• ▢ ⅓ to ½ teaspoon green cardamom powder (adjust to preference)
• ▢ ¼ teaspoon dried ground ginger optional

Recipe 2

• ▢ 1 cup almonds (or 1¼ almond flour)
• ▢ 1 cup dried coconut (optional)
• ▢ ½ cup organic sugar (cut down if you omit coconut, adjust to taste)
• ▢ 1 teaspoon vanilla extract or powder as needed (or use cardamom)
• ▢ 2 tablespoons raisins (optional)
• ▢ 2 tablespoons pistachios chopped – optional
• ▢ 2 tablespoons ghee optional

Recipe 3 – with dates and almond flour

• ▢ 380 grams (18 to 20) organic Medjool dates or any soft deseeded dates
• ▢ 1½ cups organic almond flour (I use fine blanched flour, read notes)
• ▢ ⅓ to ½ teaspoon ground cinnamon (if you want use cardamom instead)
• ▢ 1 teaspoon vanilla extract

Instructions

• ▢
  Roast almonds: Dry roast almonds on a medium flame until they begin to smell roasted. Remove to cool down and roast coconut until aromatic. Cool down and grind both to a powder.
• ▢
  Recipe 1 – With jaggery: Add the jaggery, ginger and cardamom. Grind until the mixture comes together and turns slightly greasy. Do not overgrind. Taste test and add more jaggery if you want. Take portions to your hand and roll to almond ladoo.
• ▢
  Recipe 2 – With sugar: Powder sugar finely and mix together with the almond mixture and vanilla/cardamom. Heat a pan with ghee and fry the chopped nuts and raisins until the raisins turn plump. Pour it to the mixture and mix with a spoon, later with hand. Take portions of this and roll to balls. If the mixture is dry, add some hot ghee or milk.
• ▢
  Recipe 3 – With dates: Dry roast almond flour for 4 to 5 mins and cool down. Heat the dates in a pan or in the oven (7 to 10 mins at 350 F /175 C, no preheat needed) until really hot.
• ▢
  Cool down and add them to a food processor with cinnamon and vanilla. Process until the dates break down and combine with almond flour. Take portions and roll to balls (makes about 20).
• ▢
  Store badam laddu in an airtight jar and handle with moist-free hands.

Notes

• The dates and almond flour recipe makes low sweet ladoo. If you like yours to be more sweeter, cut down the almond flour or increase the almonds.

NUTRITION INFO (estimation only)

Nutrition Facts

Badam Ladoo (Almond Flour Laddu)

Amount Per Serving

Calories 137 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Sodium 5mg0%

Potassium 96mg3%

Carbohydrates 17g6%

Fiber 2g8%

Sugar 14g16%

Protein 2g4%

Vitamin C 0.2mg0%

Calcium 23mg2%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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