Maayeka

Traditional Indian Vegetarian Recipes from a mother's kitchen

Kaju Gulkand Ladoo Recipe, Cashew and Rose Jam Fudge

by 31 Comments

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
0 from 0 votes

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

    Related Recipes

    Comments

    1. 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

      • 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. 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

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

        Reply

    3. 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

      • 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

    5. 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. 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

    Leave a Reply

    Your email address will not be published.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