These ladoos are a mix between two of my favorite Indian desserts: kaju katli and sing na ladoos. They are a great quick and easy dessert that is sure to impress! I shaped them using these moon cake molds but you can certainly serve them in the traditional round shape as well.Jump to Recipe
Easy Four Ingredient Cashew Ladoos
- 250 grams cashew powder
- ⅓ cup water
- ⅔ cup sugar
- 3 tsp ghee
- 1 tsp cardamom powder
- If you don’t already have cashew powder, gather 250 g of cashews and pulse together until it forms a crumbly powder.
- Add the sugar and water to a pot on medium high heat and start boiling until it reaches a syrupy consistency.
- Add the cashew powder to the pot and lower the heat to medium. Mix the cashew powder with the sugar syrup thoroughly and keep mixing until it starts to thicken.
- Add in 3 tsp of ghee and 1 tsp of cardamom powder to the pot and keep stirring the mixture until it starts to become thicker and leave the sides of the pot. Your mixture should be moist and sticky, if it is not add a bit more ghee.
- Once the mixture is prepared, place it onto parchment paper and let it cool for a few minutes.
- While the mixture is slightly warm, separate it into 10 equal parts. Mine weighed roughly 45 grams each. Grease your hands with a bit of ghee and roll each ladoo between your palms into a ball shape.
- At this point, the ladoos are ready but you can shape them as I have using moon cake molds.
- Once the ladoos are shaped to your desire, place them in the fridge to cool for about and hour, and serve and enjoy! 🙂
- These ladoos are best stored in the fridge and can last up to a week. They taste best when served chilled.
- Don’t skimp on the cardamom powder! If you are adding less cardamom powder, lessen the amount of sugar as well otherwise it will taste overly sweet.
- For more flavor, add a few pinches of saffron to the sugar and water mixture before you boil it!
Enjoy and please let me know of any feedback or submit any questions in the comments!