Rose Badam Ladoo
No-cook Rose Badam Ladoo recipe made with almond flour, rose syrup, and cardamom. A quick, festive, and gluten-free Indian dessert!
- Prep time
- 2 min
- Cook time
- 10 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- For Rose Badam Ladoo
- 1 1/4 cups almond flour
- 1/2 cup milk powder
- 1/3 cup icing sugar
- 4 tablespoons rose syrup
- ½ teaspoon cardamom powder
- 2 teaspoons ghee
- Chilled milk or cream (as needed)
- Sliced pistachios for garnish
- Dried edible rose petals for garnish
- Edible silver leaf (optional)
- NOTE: Some ingredients can be replaced with their vegan counterparts.
Instructions
- 1
In a large mixing bowl, combine almond flour, milk powder, icing sugar, rose syrup, ghee, and cardamom powder. Mix well to combine.
- 2
Gradually add chilled milk or cream, 1 teaspoon at a time, until the mixture comes together into a soft dough that can be shaped.
- 3
Grease your palms, take a small portion of the mixture, and roll it into a smooth, bite-sized ball. Press sliced pistachios into the ball and roll it again. Repeat for the remaining mixture.
- 4
Place the ladoos on a parchment-lined plate and chill for 30 minutes to set. Once chilled, garnish each ladoo with a small piece of edible silver leaf and dried rose petals for a festive touch. Serve right away or store in an airtight container in the fridge for up to a week.
- 5
NOTE: Watch the recipe video to learn how to perform these cooking steps.
- 6
ENJOY THIS RECIPE.