In this recipe, powdered Kaju stuffed with gulkand makes for a luxurious treat fitting for any holiday season! Cashew lovers, this one is for you!
Kaju means ‘cashews,’ laddo is a sphere-shaped Indian sweet, Gulkand is ‘rose petal jam.’
More about Gulkand!
‘Gul’ means Rose in Hindi, and ‘kand/khand‘ in Punjabi means sugar. Therefore, the combination of Rose +sugar is called Gulkand. Due to its sweet aroma and intense rose flavor, Gulkand is used in many South-Asian desserts and drinks. In ancient times, because of its extensive cooking procedure, gulkand was considered highly luxurious and was used in royal kitchens only. But now, it’s readily available at your local Indian grocery stores. So this dessert Kaju Gulkand ladoo is a ‘Sphere (round)-shaped cashew sweet stuffed with rose petal jam.’ Any guest that lays eyes on one of these delicious bites of joy will be immediately enticed into trying one, and let me tell you they will not be disappointed!
Good source of Magnesium Rich in heart-healthy fats (monounsaturated and polyunsaturated fats) Excellent source of protein, and contains a lot of healthy nutrients!
On the other hand Rose petals are:
low in calories and a very rich source of vitamin A, C and E
So that gives you all the more reason to try this recipe. These little treats are a feast both for our eyes as well as our health!
Kaju or Cashews is the key ingredient and forms the outer layer. Sugar: to sweeten the ladoos Milk Powder: for a rich taste. It also binds the kaju+ sugar mixture and lends a perfect texture. Cardamom: for a warm, pleasant aroma. Silver leaf: as a garnish. You can use gold leaf, if available.
The filling of Kaju ladoo is made up of:
Gulkand: rose jam or rose petal preserve Assorted nuts: pistachios, almonds, raisins Desiccated coconut Fennel seeds
- Grind in batches. I have done 2/3 cups of kajus in 3 batches.
- Pulse until it forms a fine flour-like texture.
- Sift the cashew powder through a sieve. PROTIP – Do not over-blend the cashews, or it could turn into cashew butter. If the cashew powder looks sticky, the cashews have released their oil, and you need to start all over again.
- Bring this mixture to a boil. Boil until it reaches 102-105 degrees C. That’s the perfect temperature to 1-thread consistency ( 1-taar chashni).
- To check for consistency, carefully take a drop of this sugar syrup in between your index finger and thumb.
- Press down firmly on the syrup and slowly pull apart the fingers. The sugar syrup will form a string in between your two fingers. Your 1-thread sugar syrup is ready. Be very careful – this is a boiling syrup. Therefore, I would highly recommend using a cooking thermometer. PROTIP – do not overcook the sugar syrup. If it becomes thick, then the cashew paste will become brittle.
- Repeat the process until all the kaju dough, and gulkand filling is used up.
- Stir to combine.
- Add milk powder. Mix until the cashew+milkpowder+sugar mixture is smooth and lump-free.
- Keep stirring for 8-10 minutes on the low heat setting until the mixture starts to come together like a thick dough. Keep scraping the sides of the pan. Mixing at this point will require some real muscle power. PROTIP- Do not leave the cashew mix unattended at this time. Keep stirring. To check if the dough is done – take some mixture in between your fingers and roll. It should come together like a non-sticky ball. If the Kaju mixture feels dry and brittle, that means it’s overcooked. Take it off the heat. Add 2-3 tablespoons of milk and mix it well.
- When comfortable to touch, knead the kaju dough with your hands until smooth.
- Just remember the dough is still hot, so be extra careful while kneading. Take turns in between your hands and the spoon to knead a smooth kaju dough.
- Transfer all the ingredients to a bowl and mix to combine. Set it aside.
- Flatten the Kaju dough.
- Place a teaspoon of gulkand filling in the center and top it with a raisin.
- Bring all the ends together and seal the edges. PROTIP- If the kaju dough has a few cracks, mend it by pressing the edges together. Or you can apply some water and pinch the crack ends together to form a smooth ladoo.
- With the help of a toothpick, stick the silver leaf (Chandi vark) over the Kaju ladoos. ?
How to store Kaju Gulkand Ladoo?
Other variations for Kaju Gulkand Ladoos!
- Insert sliced pistachio in the center of that orange ring, and your Kaju Gulkand ladoo(s) are ready. They make a great festive gift!
A word of advice!
Relish and savor every bite of these Kaju Gulkand ladoo! Just enjoy the fantastic texture and the intense nutty flavor mindfully. It’s SO GOOD!
Can I eat this recipe during the fasting period or vrat?
Absolutely! You can consume these gulkand ladoos in vrat. These kaju ladoos are gluten-free and grain-free. The outer layer is prepared with cashews, sugar, and milk powder. And the filling is made up of Gulkand (rose petal jam) + sugar+ dry nuts+ desiccated coconut and fennel seeds. You can skip the fennel seeds if you don’t consume them in vrat. But during the winter, kaju ladoo recipe can stay good at room temperature for 3 days and in the refrigerator for 10 days.
Is the filling required for this Kaju ladoos?
I guess so! Because without the filling, these ladoos will be a round ball of Kaju Katli. The exotic mixture of gulkand and dry nuts take this Kaju ladoos to a whole new level and adds a royal touch.
My Kaju mix turned brittle and hard?
Overcooking of sugar syrup leads to dry and brittle cashew paste. If the sugar syrup was thick, then the cashew paste will become hard & brittle. To fix a dry, brittle Kaju paste – simply add 2-3 tablespoons of lukewarm milk and mix well. It should take care of everything. For the outer covering, you can swap kaju/cashews with mawa or almond flour. Use the same measurement – 2 cups of flour or mawa. And for the filling, alter the recipe by adding just the gulkand and skipping the rest ingredients or vice versa. Other filling options are:
anjeer (dried figs) + dry nuts filling, coconut+dry nuts filling candied fruits filling
Is there a shortcut to Kaju ladoo recipe?
There sure is! Instead of grinding and sieving cashews, try Kaju gulkand ladoo recipe with cashew flour. It speeds up the process, and the results are the same. Let me know in the comments if you try this Kaju Gulkand Ladoo recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
