firstly, in a pan dry roast 1 cup badam.

roast until badam turns crunchy and golden brown.

cool completely and transfer to the blender.

blend to fine powder by pulsing couple of times.

transfer to a large bowl and keep aside.

now dry roast 1 cup dry coconut until it turns golden brown.

transfer the roasted coconut to a blender along with ¾ cup jaggery.

blend to a coarse powder by pulsing a couple of times.

transfer to the same bowl of badam powder.

also, add ¼ tsp cardamom powder and mix well.

now in a pan heat 2 tbsp ghee and roast 10 cashew and 2 tbsp raisins.

roast until cashews turn golden brown.

pour the roasted dry fruits into ladoo mixture.

mix well making sure the mixture is moist.

grease hands with ghee and start preparing ladoo.

finally, enjoy badam ladoo for 2 weeks when stored in an airtight container.