Kaju Gulkand Ladoo (Cashew and Rose Jam Sweets)

Recipe by
Total Time:
1 hour
Serves:4
Rated 1.5 based on 100 votes
1.5
Cuisine: Indian Recipe
Difficulty: Medium

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1.5

Ingredients

  • 2 cup - cashew pieces
  • 4 tbsp - Milk powder
  • 1/4 tsp - Cardamom powder
  • 1cup - Sugar
  • 4 - silver Vark
  • 1/4 tsp - Saffron paste
  • For stuffing:
  • 2 tbsp - gulkand (rose preserve)
  • 1 tbsp - crushed nuts
  • 1/4 tsp - Saunf powder (fennel powder)
  • 1/4 tsp - Cardamom powder

How to Make Kaju Gulkand Ladoo (Cashew and Rose Jam Sweets)

  • Grind the cashew pieces and make a powder. (Do this by gently pulsing it in the mixer. Avoid over doing it, else the cashews start releasing their oil and the mixture becomes sticky).
  • Prepare the sugar syrup:
  • In a heavy bottom pan, add sugar and 3/4 cup water and cook to make a sugar syrup of 1.5 thread consistency.
  • Keep stirring the syrup while cooking.
  • Bubbles will start appearing all over the sugar syrup when it is done. Check and switch off the flame and then add cardamom powder to it.
  • Now add cashew powder and milk powder to the sugar syrup and mix well.
  • When this mixture cools down to room temperature - knead and mash the dough to make it smooth, and then make small balls from the cashew dough.
  • For stuffing:
  • Take gulkand (rose jam), crushed mixed nuts, fennel powder, cardamom powder and mix well. Then make small balls of the stuffing (smaller than the cashew dough balls).
  • Take a cashew ball and flatten it on your palm and stuff the gulkand ball in it and close it from all the sides and make a smooth and neat ball.
  • Stick silver foil (silver vark) on the balls and make a ring of saffron paste by dipping a small bottle cap in the saffron paste and gently pressing it on the top of cashew ball.
  • Garnish with a pistachio slice on top and serve.
  • Recipe courtesy: Maayeka