Maayeka

Traditional Indian Vegetarian and Vegan Recipes

You are here: Home / Desserts /Sweet dishes /Mithai / Kaju Gulkand Ladoo Recipe, Cashew and Rose Jam Fudge

Kaju Gulkand Ladoo Recipe, Cashew and Rose Jam Fudge

by 31 Comments

Jump to Recipe Print Recipe

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

Kaju Gulkand Ladoo- As diwali is around the corner and we all are busy preparing sweet and savoury items to welcome our guests, I am sharing today a delicious sweet – Kaju Gulkand Ladoo.

These ladoos are made with cashew powder and sugar and then a mixture of nuts, gulkand (rose petal preserve) and fennel etc is stuffed inside the ball.

These balls are garnished with silver leaf to give a festive look. if gulkand is not available then you can stuff crushed pistachio inside the kaju balls.

Do try these delicious sweet recipes-

kaju-gulkand-ladoo-mithai

 

kaju-ladoo-mithai

kaju gulkand ladoo
★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback!  If you tried it then You can also click the recipe pic and share on Instagram with hashtag #maayeka
You can also follow me on Pinterest , Facebook , Twitter and Instagram for more delicious recipes and updates
Print Recipe

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: Anjana Chaturvedi

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

    Related Recipes

    Comments

    1. Ruhi saxena says

      Anjana Mam, i tried this recipe, but it was the disaster 🙁 cashews on grinding released the oil…though they werent powdered so i kept on grinding….and disaster happened!! where i went wrong?

      Reply

      • anjanaskc says

        Hi Ruhi – Step 1 mentions this. You have to grind these by pulsing – very slowly. The moment you go too fast or too long – disaster strikes.

        Reply

    2. Safana says

      Hello Anjana!

      I’m very excited to make these as I just recently found some gulkand in a local store (it’s hard to get where I live!). But I haven’t been able to find the saffron paste anywhere here. Since it seems it is only used to decorate the ladoo, can it be omitted?

      Thank you

      Reply

      • anjanaskc says

        Hi Safana,yes you can surely omit the saffron decorating part and can add some crushed pistachio on the top as garnish

        Reply

    3. Parul says

      Hello
      I want to know where to use oats in recipe. And when we make in home they do not come so white
      Plssssss help
      Regards
      Parul Chaturvedi

      Reply

      • anjanaskc says

        Hello Parul
        Mix the oat powder with the ground cashew powder.May be the cashews you used are not that fresh and white in colour so the change in colour but I am sure they taste good 🙂

        Reply

    4. anjanaskc says

      @Janaki soni-instead of gulkand you can mix crushed nuts,elaichi,sugar and some rose essence and stuff it

      Reply

    5. jainika soni says

      Very Nice Recipe Anjanaji. As its very hard to find gulkand (rose jam) can I use any other jams? or any other substitute? Please advise.
      Thank you.
      – Fan of your recipes

      Reply

    7. Rimli says

      wow.. delightful recipe.. i was wondering from past few days what to try next with kaju. i think i got my answer now 🙂 thanks for sharing.

      Reply

    8. Roha says

      Congratulation on your 1st blog anniversary… 🙂 Beautiful dessert to celebrate….
      First time here,following u 🙂

      Reply

    17. Nupur says

      Wow Anjana… I love this Mithayi, was always my first choice in the Diwali Packs 🙂

      Congrats on your first Blog Anniversary !!

      Reply

    18. Manidipa Bhaumik says

      Congrats Anjana…The use of Gulkand sounds nice. Though it is not very much available here, I will try to find for this amazing recipe. The presentation is lovely dear. Keep Going!

      Reply

    21. Kaveri Venkatesh says

      A very happy blog anniversary Anjanaji….Wishing you many more years of happy blogging..

      A lovely sweet…perfect for the celebrations

      Reply

    22. Meena B says

      awesome anjana ur recipes r amazing
      i never tire to say enough about ur recipes
      and happy blog anniversary dear
      time passes so fast

      Reply

    24. PT says

      congrats on 1st blog anniversary dear.. wish you many more milestones like this..

      Reply

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating