Cashew Ladoo Recipe is an easy and delicious Indian sweet made with cashews, powdered sugar, ghee, and cardamom. These rich, melt-in-the-mouth Cashew Ladoo are perfect for festivals, celebrations, special occasions, and homemade gifting. Moreover, this simple recipe uses only a few ingredients and can be prepared easily at home
Unlike many traditional Indian sweets, this easy cashew ladoo recipe needs only a few ingredients. Moreover, you can prepare these soft and delicious kaju ladoos without complicated cooking. The natural richness of cashews gives them a wonderful flavour, while a little ghee helps create the perfect ladoo texture.
Ingredients
- Cashews – 250 g
- Powdered sugar – 100 g (about ¾ cup)
- Desi ghee – 2 tablespoons
- Cardamom powder – ½ teaspoon
Optional
- Chopped pistachios or cashews – 2 tablespoons for garnish
## How to Make Cashew Ladoo Recipe at Home
Step 1: Prepare the cashews
First, dry roast the cashews on very low heat for 2–3 minutes. Do not brown them. Then, transfer them to a plate and allow them to cool completely.
Step 2: Make cashew powder
Once the cashews have cooled, grind them in short pulses to make a fine powder. However, do not grind continuously, as cashews can release oil and turn into cashew butter.
Sieve the powder if needed to remove any coarse pieces.
Step 3: Mix the ingredients
Transfer the cashew powder to a mixing bowl. Next, add powdered sugar and cardamom powder. Mix everything well.
Step 4: Add warm ghee
Warm the ghee slightly and add it gradually to the cashew mixture. Mix well until the mixture starts coming together.
Step 5: Shape the ladoos
Take small portions of the mixture and press firmly between your palms to make round ladoos.
If the mixture feels dry, add ½ teaspoon warm ghee at a time. Therefore, avoid adding too much ghee at once.
Step 6: Garnish and serve
Garnish each Cashew Ladoo with chopped pistachios or a small cashew piece. Your delicious homemade Kaju Laddu is ready to serve.
Tips for Perfect Cashew Ladoo
This Cashew Ladoo Recipe is easy to prepare when you grind the cashews carefully and add the ghee gradually for the perfect texture.
- Always grind the cashews in short pulses to prevent them from becoming oily.
- Do not roast the cashews on high heat.
- Add ghee gradually because different cashews can absorb different amounts.
- If the mixture becomes too soft, refrigerate it for 10–15 minutes before shaping.
- For the best flavour, use fresh and good-quality cashews.
Storage
Store Cashew Ladoo in an airtight container at room temperature for 5–7 days. In warm weather, it is better to refrigerate them and bring them to room temperature before serving.
Recipe Card
Cashew Ladoo Recipe
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 16–18 ladoos
Calories: Approximately 125 calories per ladoo
Equipment
- Heavy-bottomed pan
- Mixer grinder
- Mixing bowl
Nutrition (Approximate per ladoo)
- Calories: 125 kcal
- Carbohydrates: 10 g
- Protein: 3 g
- Fat: 8 g
- Fibre: 1 g
Frequently Asked Questions
Can I make Cashew Ladoo without sugar?
Yes. You can use powdered jaggery or dates powder, although the flavour and colour will be different from traditional Kaju Laddu.
Why is my cashew mixture oily?
Cashews naturally release oil when ground for too long. Therefore, always grind them in short pulses and avoid continuous grinding.
Can I use store-bought cashew powder?
Yes, you can use fresh cashew powder. However, freshly ground cashews usually give a better flavour and texture.
Try These Recipes Also
- Mathura Peda
- Moong Dal Halwa
- Mohanthal
- Roasted Rajgira Ladoo