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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

2016-10-29 by Anjana Chaturvedi

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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-

  • Instant Badam Halwa
  • Chandrakala
  • Khoye Ki Gujhiya
  • Coconut Basbousa
  • Gond Dry fruit Ladoo
  • Milk halwa/ palkova

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 mins
Cook Time20 minutes mins
Total Time45 minutes 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

Filed Under: Bengali Cuisine, Desserts /Sweet dishes /Mithai, North Indian Food, Vrat ka khana/Food for fasting Tagged With: Cashew Fudge, Desserts, diwali recipes, festival recipe, Gulkand, Indian Dessert, Kaju, Kaju balls, Kaju Barfi, Kheer kadam, laddo, vrat ka khana

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Comments

  1. Ruhi saxena says

    2018-03-06 at

    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 says

      2018-07-10 at

      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 says

    2017-01-09 at

    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 says

      2017-01-12 at

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

  3. Parul says

    2016-06-29 at

    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 says

      2016-06-29 at

      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 says

    2014-10-29 at

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

  5. jainika soni says

    2014-10-17 at

    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

  6. lavina agarwal says

    2012-12-13 at

    this looks out of the world Anjanaji! congratulations on your blog anniversary

  7. Rimli says

    2012-12-05 at

    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 says

    2012-12-03 at

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

  9. Sireesha Puppala says

    2012-11-29 at

    OMG..such a sweeeeeeet n cute post..lovely thanks for linking to my event..

    Grand Giveaway at SIRISFOOD.COM-Link in recipes and Win exciting prizes

  10. Richa says

    2012-11-22 at

    Hapy blogoversary Anjana!

  11. Nayana Shetti says

    2012-11-21 at

    Happy blog anniversary.. Laddoos look too tempting:)

  12. mjaayka says

    2012-11-20 at

    looking very testy recipe

  13. Priya says

    2012-11-18 at

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

  14. Ummu Azi says

    2012-11-18 at

    Congrats on ur 1st blog anniversary…real tempting dish 🙂

  15. Shweta in the Kitchen says

    2012-11-17 at

    Congrats on ur Blog anniversary,for this one & many more like these…. what perfectly made sweets just like store bought….love it

    Blog – http://shwetainthekitchen.blogspot.com/
    Facebook Page – https://www.facebook.com/ShwetaintheKitchen

  16. Julie says

    2012-11-17 at

    Congrats on your blog's first anniversay,yummy sweet to celebrate..looks so perfect:)
    Join my ongoing EP events-Asafoetida OR Fennel seeds @ Divya's Culinary Journey

  17. Nupur says

    2012-11-17 at

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

    Congrats on your first Blog Anniversary !!

  18. Manidipa Bhaumik says

    2012-11-17 at

    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!

  19. divya says

    2012-11-17 at

    Congrats….Looks so tempting and mouthwatering….

  20. nayana says

    2012-11-17 at

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

  21. Kaveri Venkatesh says

    2012-11-17 at

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

    A lovely sweet…perfect for the celebrations

  22. Meena B says

    2012-11-17 at

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

  23. Beena.stephy says

    2012-11-17 at

    Awesome mouthwatering recipie

  24. PT says

    2012-11-17 at

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

  25. Swasthi says

    2012-11-17 at

    Congrats on your 1st blog anniversary. Ladoos look awesome

  26. Santosh Bangar says

    2012-11-17 at

    congrats
    stuffed balls are very attractive and yummy

  27. Anisha Ranjit says

    2012-11-17 at

    Congratulations on your 1st blogoversary… :)Awesome dessert to celebrate…. mouthwatering…

  28. jyothivalaboju says

    2012-11-17 at

    Happy Blog Anniversary Anjana. Keep going. WOnderful recipes and this one is really awesome..

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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