Badam Laddu (Almond Ladoo) is an easy-to-make, melt-in-mouth bite-size treat prepared using five ingredients in less than 30 minutes. This Indian sweet ladoo is flourless and gluten-free.
Coconut Almond Balls
Almond balls, also known as no-bake almond bites or badam ladoo, are a ball-shaped Indian sweet recipe made with almonds (badam), dry coconut flakes, sugar, cardamom, and desi ghee.
These almond laddus are one of the best treats you can make for special occasions or festivals like Diwali (Deepavali), Ganesh Chaturthi, Navratri, Holi, Raksha Bandhan, Janmashtami in the form of prasadam (prasad) or mithai. These bite-size treats can also be taken as snacks for school and office.
Badam ladoo can also be given as a gift during diwali and Christmas. Since it is made without any flour or grain, badam ke laddu is also great as a vrat and upvas snack or dessert during nine days of Navratri.
Check out traditional Indian desserts and special Diwali recipes.
Ingredients
To make badam laddu at home, all you need is
Almonds: Use the best quality for good results. Store-bought almond flour can also be used.
Sweetener: I have used sugar. Jaggery or dates can also be used instead.
Coconut flakes: Adds nutty aroma to the ladoo.
Ghee: Homemade desi ghee as required. If you want it fat-free, then skip the ghee.
Cardamom: For flavor.
Check out the recipe card for the full list of the ingredients.
How to make badam coconut ladoo?
- In a pan on medium flame, dry roast the almonds until the outer skin slowly starts changing color and you get a nice aroma. Make sure not to burn them. Transfer this to a plate.
- In the same pan, add the coconut flakes and saute for 2 to 3 minutes on low flame. Let this cool down.
- In a blender or mixer, add almonds and coconut flakes and blend to a coarse powder. Transfer the mixture back to the plate.
- Add sugar and cardamom pods and blend them to get a fine powder.
- Add almond-coconut powder back and blend until the mixture becomes warm and the almond leaves its oil. Stop blending at this stage. Depending on the type of blender or mixer you use and its size, you may have to do this step in batches.
- Transfer the mixture back to the plate and roll it into balls of the desired size. For flavor, add 2 tablespoons of ghee or butter.
- If you find it difficult to bind the laddu, use additional ghee. Do not pour all the ghee into the mixture at once. Do it portion by portion. This way, the mixture remains warm, and the amount of ghee can be reduced.
Pro tips
- The recipe can use dry, fresh, or frozen coconut flakes. When using frozen coconut, thaw before use. If using sweetened coconut flakes, you may reduce the sugar if needed.
- Badam Laddu remains fresh for 7-10 days when using dry coconut. Make sure it is stored in an airtight container. Ladoo remains fresh for 1-2 days when using fresh/frozen coconut.
- You can even use jaggery (gud, gur) instead of sugar to make these laddus for additional health benefits.
- Feel free to add chopped nuts and fruits, which will enhance the flavor and texture.
- For the vegan version, you can use coconut oil.
- Instead of roasting and grinding almonds, you can even use store-bought almond flour to make the ladoo. You may see a difference in color and texture.
- Badam laddus are gluten-free and flourless sweet recipes.
More laddu recipes
Recipe card
Badam Laddu | Almond Balls
Equipment
- Mixie or Blender
Ingredients
- 1 cup Almonds or Badam
- ¾ cup Dry coconut flakes (sweetened or unsweetened), check tips
- ¾ cup Sugar (regular or light brown), check tips
- 3 pods Cardamom (use the seeds)
- ¼ cup Ghee or brown butter or melted butter (use as required)
Instructions
- In a pan on medium flame, dry roast the almonds until the outer skin slowly starts changing color and you get a nice aroma. Make sure not to burn them. Transfer this to a plate.1 cup Almonds
- In the same pan, add the coconut flakes and saute for 2 to 3 minutes on low flame. Let this cool down.¾ cup Dry coconut flakes
- In a blender or mixer, add almonds and coconut flakes and blend to a coarse powder. Transfer the mixture back to the plate.
- Add sugar and cardamom pods and blend them to get a fine powder.¾ cup Sugar, 3 pods Cardamom
- Add almond-coconut powder back and blend until the mixture becomes warm and the almond leaves its oil. Stop blending at this stage. Depending on the type of blender or mixer you use and its size, you may have to do this step in batches.
- Transfer the mixture back to the plate and roll it into balls of the desired size. For flavor, add 2 tablespoons of ghee or butter.¼ cup Ghee
- If you find it difficult to bind the laddu, use additional ghee. Do not pour all the ghee into the mixture at once. Do it portion by portion. This way, the mixture remains warm, and the amount of ghee can be reduced.
Notes
- The recipe can use dry, fresh, or frozen coconut flakes. When using frozen coconut, thaw before use. If using sweetened coconut flakes, you may reduce the sugar if needed.
- Badam Laddu remains fresh for 7-10 days when using dry coconut. Make sure it is stored in an airtight container. Ladoo remains fresh for 1-2 days when using fresh/frozen coconut.
- You can even use jaggery (gud, gur) instead of sugar to make these laddus for additional health benefits.
- Feel free to add chopped nuts and fruits, which will enhance the flavor and texture.
- For the vegan version, you can use coconut oil.
- Instead of roasting and grinding almonds, you can even use store-bought almond flour to make the ladoo. You may see a difference in color and texture.
- Badam laddus are gluten-free and flourless sweet recipes.
Nutrition
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Note: We originally posted this badam laddu or almond bites recipe in July 2020. It has now been modified in Sep 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.
Rahul
Hey Khushi, Thanks for sharing such a yummy and healthy recipe. They look absolutely delicious!
patricia
These are perfect... delectable! My friends are appreciative, too. Thanks for sharing this. (^_^)