This No-Cook Rose Badam Ladoo is an Indian-style dessert made with almond flour, rose syrup, milk powder, and ghee. Flavored with rose and a hint of cardamom, these fragrant and delicious sweets are incredibly easy to prepare for Diwali, Holi, Rakhi, or any other festivals or special occasions.
Prepared with almond flour, milk powder, and rose syrup, they come together in just 10 minutes without any cooking or stove time.
Chiffonading herbs like Thai basil or Shiso enhances their aroma and presentation.
Table of contents
If you love no-cook desserts or almond and rose-flavored treats, this no-cook sweet is perfect for you.
About Rose Badam Ladoo
Rose Badam Ladoo, or Rose Almond Ladoo, is a fusion and no-cook version of the traditional Indian sweet dish badam ladoo or almond laddu. This easy recipe blends the rich nuttiness of almond flour with the delicate floral fragrance of rose syrup. I have also added cardamom for that classic Indian mithai flavor.
To give them a festive touch, I have garnished them with pistachios, edible silver leaves, and edible rose petals.
These ladoos are very simple to prepare—just mix, roll, chill, and you are done. Their ease of preparation and gourmet look make them perfect for celebrations like Diwali, Rakhi, or any special occasion.
If you love traditional Indian sweets but want a quick, fuss-free way to make them, try this recipe. It is perfect for sharing with loved ones or bringing to a Diwali party. I promise no one will know you whipped them up in no time with just a few ingredients.
Your friends and family will absolutely love it!
Why You Will Love This Recipe
This Rose Badam Ladoo
✔︎ Is no-cook
✔︎ Is quick & easy
✔︎ Is high in protein
✔︎ Is gluten-free & vegetarian
✔︎ Can be made vegan
✔︎ Is easily customizable
✔︎ Is great for gifting
✔︎ Is perfect for festivals & celebrations
Ingredients
This quick and easy Rose Badam Ladoo recipe requires just a few simple ingredients. Here’s what you’ll need:
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Almond flour: The star ingredient, providing a nutty flavor and soft texture.
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Milk powder: Adds creaminess and helps bind the ladoos.
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Icing sugar: Sweetens the ladoos and helps them hold their shape.
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Rose syrup: Adds sweetness, floral aroma, and beautiful color. I have used homemade rose syrup but store bought also works.
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Cardamom powder: Adds a warm, aromatic flavor.
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Ghee: Adds richness and aroma and helps bind the mixture. I used homemade ghee here, but you can also use store bought ghee here.
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Chilled milk or cream (only if needed): Used to help shape the mixture into ladoos.
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Garnishing: Sliced pistachios for color contrast and crunch, dried edible rose petals for enhancing the rose flavor, and edible silver leaf for a festive touch (optional).
How to Make Rose Badam Ladoo
Making Rose Badam Ladoo is very simple. Here’s how to make them in a few easy steps:
1. In a large mixing bowl, combine almond flour, milk powder, icing sugar, rose syrup, ghee, and cardamom powder. Mix well.
2. Add a little chilled milk or cream and mix until a smooth dough forms.
3. Take small portions of the mixture and roll them into round ladoos with your palms.
4. Garnish each ladoo with sliced pistachios, then chill them for 30 minutes.
5. Once chilled, decorate with dried rose petals and edible silver leaf (if using). Your rose-scented ladoos are ready to serve!
Variations
Kesar Badam Ladoo
If you love saffron flavors, substitute the rose syrup with 2 tablespoons of saffron-infused milk.
Vegan Badam Ladoo
Replace the milk powder with a dairy-free substitute like coconut flour. Use coconut milk or cream instead of regular milk.
Sugar-free Badam Ladoo
Use a sugar-free alternative like stevia or erythritol in place of icing sugar, and substitute rose syrup with rose extract.
Add Nuts
For extra texture and crunch, add finely chopped nuts like cashews or almonds.
Serving Suggestions
Rose Badam Ladoo can be served as a sweet snack or after-meal dessert, just like any other Indian mithai. It’s perfect for parties and gatherings and is sure to be the star of your dessert table. Serve them with other rose flavored drinks and desserts like Rose Milkshake ,Rose Kaju Katli, Rose Ice Cream, Rose Masala Chai, Gulkand Shrikhand, Gulkand Pista Kulfi, and Gulkand Lassi.
You can also include it in your festive thali.
Here’s a festive meal idea that pairs well with Rose Badam Ladoo: Garlic Naan, Paneer Paratha, Paneer Pasanda, Paneer Korma, Dal Makhani, Pomegranate Raita, Lachha Onion Salad, and end the meal with these sweet treats, along with chocolate coated badam roll, Malai Ladoo, and caramel kheer.
Storage Suggestions
These Rose Badam Ladoos stay fresh for up to one week when stored in an airtight container in the fridge. You can serve them chilled or at room temperature.
For longer storage, freeze them for up to three months. Thaw overnight in the refrigerator before serving.
Tips and Tricks for Making Rose Badam Ladoo
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Milk/Cream: Add chilled milk or cream a little at a time to avoid making the mixture too sticky.
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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.
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Almond Flour: For the best taste and texture, use fresh almond flour, whether homemade or store-bought.
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Garnishing: Edible silver leaf, rose petals, and pistachios make these ladoos look extra fancy, but garnishing is completely optional.
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Sweetness: Taste the mixture before shaping the ladoos. If you prefer them sweeter, feel free to add more icing sugar.
Rose Badam Ladoo (Step-by-step photo instructions)
How to Make Rose Badam Ladoo:
- In a large mixing bowl, combine almond flour, milk powder, icing sugar, rose syrup, ghee, and cardamom powder. Mix well to combine.
- Gradually add chilled milk or cream, 1 teaspoon at a time, until the mixture comes together into a soft dough that can be shaped.
- 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.
- 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 Card
Rose Badam Ladoo [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 12 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | Indian | 15 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 130 calories | 1 |
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)
INSTRUCTIONS:
How to Make Rose Badam Ladoo:
- In a large mixing bowl, combine almond flour, milk powder, icing sugar, rose syrup, ghee, and cardamom powder. Mix well to combine.
- Gradually add chilled milk or cream, 1 teaspoon at a time, until the mixture comes together into a soft dough that can be shaped.
- 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.
- 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.
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NOTES:
- Milk/Cream: Add chilled milk or cream a little at a time to avoid making the mixture too sticky.
- 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.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/rose-badam-ladoo/
