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Kaju Gulkand Ladoo

5 from 5 votes
Total: 35 minutes
Serves 12

Finally! The festive season is here. Personally, I love this time of the year as I get to make some of my favorite sweets associated with the upcoming festivals. So, today, I’m making Kaju Gulkand Ladoo, which is by far my most-favored festival treat!

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 Gulkand Ladoo in a tray

So, what is Kaju Gulkand Ladoo?

To make it easy, let me divide the above phrase into 3 words – Kaju, gulkand, and ladoo, where:

  • 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! 

Health benefits of Kaju/Cashews and Rose Petals!

Did you know Cashews/Kaju has numerous health benefits? To name a few, they’re a:

  • 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!

How to make Cashew paste at home - Ruchiskitchen

Ingredients required to make Kaju Gulkand Ladoo!

This gulkand ladoo recipe calls for the following ingredients:

  • 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:

Kaju gulkand ladoos with rose petals

How to make Kaju Gulkand Ladoo?

1. Transfer 2/3 cup raw cashews to a food processor. Do not overcrowd the grinder or processor.

2. Grind in batches. I have done 2/3 cups of kajus in 3 batches.

3. Pulse until it forms a fine flour-like texture.

4. Sift the cashew powder through a sieve.

How to make Kaju Ladoos

5. If there are larger cashew pieces left behind in the strainer, collect them all and blend again until it turns into a fine powder. Set it aside.

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.

Strain the Cashew flour

6. Time to prepare the sugar syrup. Combine sugar and water in a pan. Add rose essence to the boiling syrup. Feel free to try other flavors like cardamom or kewra.

7. 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).

8. To check for consistency, carefully take a drop of this sugar syrup in between your index finger and thumb. 

9. 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.

Sugar syrup

10. Reduce the heat and add powdered cashew to the sugar syrup. 

11. Stir to combine.

12. Add milk powder. Mix until the cashew+milkpowder+sugar mixture is smooth and lump-free.

13. 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.

Step by Step Kaju Gulkand Ladoo Recipe

14. Transfer this hot cashew dough on to a parchment paper. The dough will be really hot, therefore, try to knead it with a spoon.

15. When comfortable to touch, knead the kaju dough with your hands until smooth. 

16. 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. 

Kneading the Kaju dough

17. Assemble the filling ingredients: gulkand, unsweetened desiccated coconut, assorted sliced nuts, raisins, and fennel seeds.

18. Transfer all the ingredients to a bowl and mix to combine. Set it aside.

Gulkand mixturee

19. Take a golf-ball-size piece from the dough. Roll it in between your palms until it forms a round shape.

20. Flatten the Kaju dough.

21. Place a teaspoon of gulkand filling in the center and top it with a raisin.

22. Bring all the ends together and seal the edges.

Shaping of Gulkand Ladoos

23. Gently roll the dough until it forms a smooth and crack-free kaju ladoo. Make sure all the edges are sealed and secured.

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.

Perfectly shaped Kaju Gulkand Ladoo

24. Repeat the process until all the kaju dough, and gulkand filling is used up. 

Gulkand Ladoos

25. With the help of a toothpick, stick the silver leaf (Chandi vark) over the Kaju ladoos. ?

Silver leaf on Kaju Gulkand Ladoos

26. Take a small bottle cover. Dip the cap in saffron thread paste and gently press down on top of the Kaju/cashew ladoos. That will form an orange ring on top of the ladoos. ?

27. 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! 

Decorate the Kaju ladoos

Important tips to make the best Kaju Gulkand Ladoo!

Can I make kaju gulkand ladoo vegan?

Yes, you sure can! These gulkand ladoos made as-is are not vegan. This recipe used milk powder to bind the kaju+sugar mixture. But can be vegan if you substitute regular milk powder with coconut milk powder or soy milk powder.

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. 

How to store Kaju Gulkand Ladoo?

Since these kaju ladoos have milk powder in them, they can be stored at room temperature for a day in hot and humid months. After that, store it in the refrigerator in an airtight container. Stays well for a week.

But during the winter, kaju ladoo recipe can stay good at room temperature for 3 days and in the refrigerator for 10 days. 

Perfect for holiday gifting

Can I freeze the leftover gulkand ladoos?

Yes, you can freeze Kaju gulkand ladoo in an airtight container for up to 3 weeks. When ready to serve, thaw at room temperature and consume them within a day or two.

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.

Yummy Ladoos

Other variations for Kaju Gulkand Ladoos!

You can easily tweak the recipe :

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:

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.

Quick and Easy Diwali Ladoo recipe

This festive season, get ready to wow your guests with this incredibly rich and flavorful delicacy.

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.

CRAVING FOR MORE, OTHER SWEET RECIPES THAT YOU MAY ENJOY ARE:

Kaju Gulkand Ladoo

5 from 5 votes
Kaju Gulkand ladoo is a 'Sphere-shaped Cashew fudge stuffed with rose petal jam. Try these ladoos today, and let me tell you; you will not be disappointed!
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Calories: 215 kcal
Servings: 12

INGREDIENTS 

OUTER LAYER

FILLING

GARNISHES

INSTRUCTIONS

KAJU (CASHEW) LAYER

  • Transfer 2/3 cup raw cashews to a food processor. Do not overcrowd the grinder or processor.
  • Grind in batches. I have done 2/3 cups of cashews in 3 batches. Pulse until it forms a fine flour-like texture.
  • Sift the cashew powder through a sieve.
  • If there are larger cashew pieces left behind in the strainer, collect them all and blend again until it turns into a fine powder. Set it aside.
    PROTIP – Do not over-blend the cashews, or it could turn into cashew butter. If the cashew powder looks sticky, then the cashews have released their oil, and you need to start all over again.

SUGAR SYRUP – 1 THREAD CHASNI

  • Time to prepare the sugar syrup. Combine sugar and water in a pan. Add rose essence to the boiling syrup. Feel free to try other flavors like cardamom or kewara.
  • 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

ASSEMBLING KAJU AND SUGAR MIXTURE

  • Reduce the heat and add powdered cashew to the sugar syrup. 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.
  • Transfer this hot cashew dough on to a parchment paper. The dough will be really hot, therefore, try to knead it with a spoon.
  • 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. 

FILLING

  • Transfer all the ingredients gulkand, unsweetened desiccated coconut, assorted sliced nuts, raisins, and fennel seeds to a bowl and mix to combine. Set it aside.

MAKING OF LADOOS

  • Take a golf-ball-size piece from the dough. Roll it in between your palms until it forms a round shape.
  • 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.
  • Gently roll the dough until it forms a smooth and crack-free ladoo. Make sure all the edges are sealed and secured.
  • Repeat the process until all the kaju dough and gulkand filling is used up. 
  • With the help of a toothpick, stick the silver leaf (Chandi vark) over the balls.
  • Take a small bottle cover. Dip the cap in saffron thread paste and gently press down on top of the Kaju/cashew ladoos. That will form an orange ring on top of the ladoos.
  • Insert sliced pistachio in the center of that orange ring, and your Kaju Gulkand ladoos are ready.

RECIPE NOTES

 
Can I make this recipe vegan?
Yes, you sure can! This Kaju Gulkand ladoos made as-is are not vegan. This recipe used milk powder to bind the kaju+sugar mixture. But can be vegan if you substitute regular milk powder with coconut milk powder or soy milk powder.
 
Can I eat this recipe during fasting period or vrat?
Absolutely! You can consume these gulkand ladoos in vrat. This 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. 
 
How to store Kaju Gulkand Ladoo?
Since these ladoos have milk powder in them, they can be stored at room temperature for a day in hot and humid months. After that, store it in the refrigerator in an airtight container. Stays well for a week.
But during the winter, these ladoos can stay good at room temperature for 3 days and in the refrigerator for 10 days. 
 

NUTRITION

Calories: 215kcal | Carbohydrates: 27g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 14mg | Potassium: 192mg | Fiber: 1g | Sugar: 20g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Dessert
Cuisine: Indian

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Comments

  1. JS says:

    5 stars
    Thank you for thinking of your vegan readers and including options! Like most of your other recipes, this looks absolutely amazing as well.

  2. Pratima says:

    Can this be made with store bought almond flour?

  3. Pratima says:

    Ruchi, I tried this recipe but cashew mixture became very dry and brittle. Any suggestions?
    I have tried some of your recipes and had good results with them.

    • Jigna says:

      5 stars
      Hi ruchi thanks for posting such easy n yummy sweets…I tried your rose gulakand ladoo it turned out well…guests loved it…just one issue with it was after storing them for them couple of days it release slight water may b gulakand syrup not sure I think should add some coconut powder in gulakand misture to fix it…pls advice…thanks again🌹

      • Ruchi says:

        Thank you so much, Jigna, for your kind words. So glad you liked the recipe. 😊
        The gulkand filling in the recipe already contains desiccated coconut; did you skip that? Coconut is added to the gulkand mix to absorb the extra moisture from it.

    • Ruchi says:

      Pratima, did you use raw cashews or cashew flour? If the sugar syrup is thick, then the cashew paste will become hard & brittle. Overcooking leads to dry and brittle cashew paste.
      To fix that, simply add 2-3 tablespoons of lukewarm milk and mix well. It should take care of everything.

  4. Sophie says:

    Thank you for this recipe. The ladoos were awesome. Really liked how it turned out.