Kaju Ladoo / Cashew Ladoo

These cashew ladoos were a happy accident during my Diwali trials! This is so simple to make, I am surprised I never considered it before! We use the intrinsic fat in the cashews as the essential binding agent for these ladoos. It literally takes a few minutes,  and a good Indian mixie / food processor to make this delicious treat.

Ingredients (about 8-10 ladoos) :

1. 1 cup cashews
2. 1/2 cup sugar
3. 1 teaspoon powdered cardamom (freshly powdered)
4. a pinch of saffron soaked in a tablespoon of warm milk

Preparation:

1.  Grind the cashews and sugar in a mixie/food processor until the cashews begin to release oil and the mixture begins to clump together (be careful not to turn the cashews into cashew butter!)
2. Transfer the ground mixture to a bowl and mix in the cardamom and saffron. 
3. Take small clumps of the mixture and gently form into firm balls. If the mixture is crumbly and not taking shape, run it in the food processor/mixie until more oil is released by the cashews. Or, sprinkle a little milk.

That's it! Ladoos are ready!