Kaju Gulkand Ladoo (Cashew and Rose Jam Sweets)

Recipe by
Total Time:
1 hour
Serves:4
Rated : 1.5 Stars
1.5
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Healthy Eggless Chocolate Cake with Coconut Topping, Best Choco Chip Nut Cookies, Easy Baked Chocolate Pudding

Rate This Recipe
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