Diwali Special Creamy Cashew Ladoo
- 45 min
- Serves 15
- 8 ingredients
30 minutes to prep, 15 to cook. These creamy cashew ladoos are rich, melt‑in‑your‑mouth sweets perfect for Diwali celebrations. Made with roasted cashew‑milk paste, fresh cream, and a fragrant hint of cardamom, they are finished with a crunchy coating of pistachios, cashews, and almonds.
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Method
Soak the cashews in hot water for 30 minutes, then drain.
Kitchen notes · Added by ReelsMeals: Cashews are plump and softened. Use hot water from a kettle for faster soaking.
Blend the soaked cashews together with the milk until a smooth, thick paste forms.
Kitchen notes · Added by ReelsMeals: Smooth, thick paste with no graininess. Scrape down the blender sides as needed.
Heat the ghee in a wide pan over medium heat; once melted, add the cashew‑milk paste.
Kitchen notes · Added by ReelsMeals: Ghee is shimmering and fragrant. Use a wide pan to speed up moisture evaporation.
Roast the paste, stirring continuously, until it begins to release its own ghee and turns a light golden color.
Kitchen notes · Added by ReelsMeals: Paste releases ghee at edges and turns light golden. Stir constantly to prevent burning.
Stir in the fresh cream, sugar (to taste), the extra ghee, and the cardamom powder; continue cooking on low heat.
Kitchen notes · Added by ReelsMeals: Cream and sugar are fully incorporated. Taste and adjust sugar to your preference.
Cook the mixture until it becomes thick, glossy, and sticky enough to hold its shape when pressed.
Kitchen notes · Added by ReelsMeals: Mixture is thick, glossy, and holds a pressed shape. A spoon drawn through leaves a clean trail.
Remove from heat and let the mixture cool slightly so it can be handled.
Kitchen notes · Added by ReelsMeals: Warm but comfortable to touch. Do not let it cool completely or it will be hard to shape.
Shape the warm mixture into small round ladoos using clean hands.
Kitchen notes · Added by ReelsMeals: Smooth, crack-free balls. Lightly grease palms with ghee if mixture sticks.
Roll each ladoo in the coarsely ground pistachios, cashews, and almonds to coat evenly.
Allow the coated ladoos to cool completely at room temperature before serving.
Tips while you cook
- Soak fully
- Allow the cashews to soak for the full 30 minutes before blending.
- Stir while roasting
- Stir continuously during roasting.
- Cool before shaping
- Let the mixture cool slightly after cooking.
- Coat before fully set
- Roll the ladoos in the nut mixture while they are still warm.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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Shahzadi Shabnam made this.
The recipe comes from Shahzadi Shabnam’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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