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Kaju Gulkand Ladoo Recipe, Cashew and Rose Jam Fudge

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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
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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 minutes
Cook Time20 minutes
Total Time45 minutes
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

Reader Interactions

Comments

  1. Ruhi saxena

    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?

    • anjanaskc

      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.

  2. Safana

    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

    • anjanaskc

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

  3. Parul

    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

    • anjanaskc

      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 🙂

  4. anjanaskc

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

  5. jainika soni

    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

  7. Rimli

    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.

  8. Roha

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

  13. Priya

    Happy birthday to ur blog baby,keep on going.. Wat a beautiful sweets for celebration.

  17. Nupur

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

    Congrats on your first Blog Anniversary !!

  18. Manidipa Bhaumik

    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!

  20. nayana

    Amazingly easy and mouth watering sweet……..
    Wish you a very happy blog anniversary….

  21. Kaveri Venkatesh

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

    A lovely sweet…perfect for the celebrations

  22. Meena B

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

  24. PT

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