Directions

1. Soak the almonds in hot water for 15 minutes. As they get soaked, remove the skin from the almonds and keep them aside. Dry the almonds by wiping and draining the water.

2. For about 15 to 20 minutes soak the cashews. After soaking, drain and wipe dry. 

3. Add the soaked almonds and cashews together into a grinder and bind them into a smooth paste. Once the paste is ready keep it aside.

4. For making the sugar syrup, bring the sugar and water to boil and wait until it reaches the consistency of 1 string. Make sure the consistency is perfect, or else the ladoos won’t harden up.
5. As the syrup is ready, add the cashew almond paste and the cardamon powder. Mix it until well combined. keep stirring the kaju badam by keeping the flame to medium low and mix it continuously.

6. As the big bubbles will begin to form continue to mix, or else they will start burning. 

7. Continue stirring till the mixture becomes thick. Once the mixture has thickened, it starts to come off from the sides of the pan. It’ll start looking like a very soft dough.

8. Test the dough by taking a tiny piece and roll into ball and place it on a plate, if it holds the shape then it is cooked properly and the mixture is ready. 

9. You can shape them into diamonds or square shapes, take a pan and grease it with ghee all over and transfer the dough into the pan and level it even. To shape them into balls, wait until the dough cools a bit and is still warm. Rolled the dough into any desired size balls.

10. Cool them completely and store them in airtight container. Keep them refrigerated.