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Kaju Gulkand Ladoo / Cashew and Rose Jam Fudge

Kaju Gulkand Ladoo – Cashew balls stuffed with a flavourful and delicious rose jam filling

Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Desserts/Sweets/Mithai, Festive Recipe
Cuisine: Uttar Pradesh Cuisine
Keyword: gulkand ladoo, kaju ladoo
Author: anjanaskc

Ingredients



  • 2 cup Cashew Nuts / Kaju chopped
  • 2 tbsp Milk Powder / Doodh Ka Powder
  • 1/3 tsp Cardamom Powder / Elaichi Powder
  • 1 cup Sugar / Chini
  • 4 Silvar leaf/ Chaandi ka vark
  • 1/4 tsp Saffron / Kesar
  • 3 tbsp Oats powder

For the stuffing-


    • 2 tbsp Gulkand/Rose petal preserve
    • 1.5 tbsp Mixed Dry fruits/mewa crushed
    • 1/4 tsp Fennel powder/ Pisi Saunf
    • 1/4 tsp Cardamom Powder / Elaichi Powder

    Instructions

    • Grind the cashew pieces and make a powder (do this by gently pulsing it in the mixer, avoid over doing it, else the cashews start releasing their oil, and the mixture becomes sticky).

    • If using oats then dry roast them in a pan or in microwave for a minute and grind to make a fine powder and add in the cashew powder

    Prepare the sugar syrup

    • In a  heavy bottom pan add sugar and 3/4 cup water and cook to make a sugar syrup of 1.5 thread consistency. Keep stirring the syrup while cooking.

    • Bubbles will start appearing all over the sugar syrup when its done. Check and switch off the flame and then add cardamom powder to it.

    • Now add cashew powder and milk powder to the sugar syrup and mix well

    • When this mixture cools down to room temperature – knead and mash the dough to make it smooth, and then make small balls from the cashew dough.

    Stuffing 

    • In a bowl take gulkand (rose jam), crushed mixed nuts, fennel powder, cardamom powder and mix well. Then make small balls of the stuffing (smaller then the cashew dough balls).

    • Take a cashew ball and flatten it on your palm and stuff the gulkand ball in it and close it from all the sides and make a smooth and neat ball.

    • Stick silver foil (silver vark) on the balls and make a ring of saffron paste by dipping a small bottle’s cap in the saffron paste and gently pressing it on the top of cashew ball.

    • Garnish with a pistachio slice on top and serve.

    Notes

    Gulkand is a sweet preserve/jam of rose petals especially made in India and Pakistan. This is incredibly refreshing and cooling delicacy, and is used as a mouth freshener too. It is available easily in Indian stores across the world.
    GULKAND