Protein Badam Ladoo
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Roasted almonds ground and bound with jaggery and a spoon of ghee — dense badam ladoos for festive trays and snack boxes.
These are almond ladoos with almost nothing else in them. Almonds are dry roasted and ground, then held together with warm jaggery and a little ghee. They are dense, so one is a proper snack.
Ingredients
How to Make It
Dry-roast almonds; cool and grind coarse-fine.
Warm jaggery with ghee; mix with almond meal and cardamom.
Shape ladoos; set.
Nutrition per serving
* Approximate values per serving
Health Benefits
Almond protein and healthy fats beat maida mithai. One ladoo is enough for a sweet hit.
Almonds make up most of the ladoo, so each one is rich and filling for its size. Roasting the nuts brings out the flavour so you can use less jaggery.
Pro Tips
- →Don’t over-powder oily.
- →Bind while warm.
- →Store airtight.
- →Cool the almonds fully before grinding or the meal turns oily.
- →Grind to a coarse, sandy texture and stop. Overgrinding makes almond butter.
- →Mix while the jaggery is warm and shape quickly before it sets.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Ghee: about 876 kcal (about 40 kcal per teaspoon); Jaggery: about 380 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Add seeds mix.
- 2Date syrup bind.
- 3Add a spoon of roasted sesame seeds or crushed pistachios for variety.
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