Name: Almond/ Badam ladoos recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 30 min
Cook time: 7 min
Total time: 37 min
Yield: 10
Ingredients: Gently dry roasted Almonds 1 cup.; Dry roasted Desiccated coconut 1 cup; Cardamom powder 1 teaspoon . Add extra if preferred .; Grated jaggery 1 cup . Add extra for more if the jaggery tastes sweetless; Raisins ( optional ) 10 big; Desi ghee 1/4 cup / 2 ladleful

Ingredients Serving: 10

Gently dry roasted Almonds 1 cup.
Dry roasted Desiccated coconut 1 cup
Cardamom powder 1 teaspoon . Add extra if preferred .
Grated jaggery 1 cup . Add extra for more if the jaggery tastes sweetless
Raisins ( optional ) 10 big
Desi ghee 1/4 cup / 2 ladleful

Instructions

In a pan , add the almonds first and gently dry roast till till they release aroma . Now transfer this roasted almonds to a plate
Add the dedicated coconut and roast then under low flame till they turn slight golden brown . If using cardamom pods , then roast the pods along with the coconut . Omit this step if using cardamom powder .
Now let this dry roasted ingredients cool .
Meantime , heat a tablespoon of ghee in a pan , fry the raisins . Switch off the stove . Take few roasted almonds and save for the last .
All the ingredients except ghee and nuts (reserved for garnishing)are ground to a smooth powder.
Grind till the almond leaves out oil . Till mixie turns warm not hot. Transfer to a wide bowl .
Add the fried raisins and saved roasted almonds to the ground mixture . Take 1.5 ladle full ghee , melt , warm and not heat completely . Add this warm , melted ghee to the mixture . Start making balls / ladoos out of the moist warm mixture .
Grease the palms and make firm ladoos within the palms . Almond / Badam ladoos are ready to serve .
Cool and store it in an air tight container .

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