These Kesar Badam Ladoo are probably the easiest sweet you have make for the festive season. Made with Almond Flour, you need only 6 ingredients and 20 minutes to make them. They can also be easily made vegan and refined-sugar free!

Serves: 10-12 ladoos
Ingredients
- 2 tablespoon milk 30 ml, divided, use non-dairy milk for vegan version
- pinch saffron strands
- 1 teaspoon + 1 tablespoon ghee melted, divided, use coconut oil for vegan version
- 2 cups almond flour 200 grams, use fine almond flour
- 1/2 cup powdered sugar 60 grams, adjust to taste
- 1/2 teaspoon cardamom powder

Method

Make saffron milk before you start. Heat 1 tablespoon milk in a small pan, just warm it up, no need to boil. Once the milk is warm remove pan from heat, crush some saffron strands between your palms and add to the milk. Let it sit for 5 minutes before using in the recipe.

Add 1 teaspoon ghee into a pan on medium heat. Add almond flour, stir continuously and cook for around 3 to 4 minutes until it's fragrant. We do not want to brown the flour but just want to remove the raw aroma. Remove pan from heat.

To a blender, transfer the pan roasted almond flour. Also add the powdered sugar (also known as icing sugar/confectioners sugar) and the saffron milk that we had prepared earlier.

Add 1/2 teaspoon cardamom powder and 1 tablespoon ghee. Now blend until everything is well combined. I use twister jar from blendtec which does this easily, you can also a food processor or just your hands.
Once everything is well combined, transfer the mixture to a large bowl.

Try and see if you are able to bind the mixture into ladoos, if you are unable to do so, add the remaining 1 tablespoon milk (this also makes them smoother so I usually add extra milk at this point). You may need more milk depending on the brand of almond flour being used.

Now mix everything very well with your hands. Take a small portion of the mixture and press between your palm. Then roll to give it a round shape like a ladoo. Make all ladoos similarly. Store these kesar badam ladoo in the refrigerator for up to 3 days.

Replace with jaggery powder for refined sugar-free version.
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