Kaju Gulkand Ladoo
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!
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 112 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.
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.
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.
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