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!

Recipe Source Link:https://www.mygingergarlickitchen.com/rose-badam-ladoo/

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RECIPE INGREDIENTS

» 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)

RECIPE INSTRUCTIONS

» How to Make Rose Badam Ladoo:

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.

RECIPE NOTES

1. Milk/Cream: Add chilled milk or cream a little at a time to avoid making the mixture too sticky.
2. Chilling: I recommend chilling the ladoos for 30 minutes, as this helps set them and firm up the milk powder and icing sugar. However, if you prefer a softer texture, you can serve them right after rolling.