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Lightly dry roast 2 cups almond flour in a saucepan until just warm to release its oil.
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This step is optional but helps in releasing the natural oils which further will help in binding.
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You can add the cardamom powder at this stage (about 1/4th teaspoon).
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Transfer the warm flour mixture into a blender jar or food processor.
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Add 2/3rd cup jaggery powder (you can add more or less depending upon the sweetness of jaggery or if you need for more or less sweetness)
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Blitz it in bursts or using pulse button. You will notice the mixture starting to form a mass.
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Test a portion to see if it binds into a tight ball or ladoo.
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If not, blitz again and try, but do not blitz too much or it will turn into a paste (almond butter!).
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To help in binding, you can add 2 teaspoons of melted ghee (or even milk if preferred) and blend again in bursts.
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Remove to a bowl and taking small portions in your hand; make into firm round ladoos.
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If you love the texture of nuts, then feel free to stir in some chopped almonds in the ladoo mixture before binding.
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Enjoy!!