Soak almonds in hot water for 15 minutes.

Peel the skin from the soaked almonds.

Drain and wipe the almonds dry.

Soak cashews for 15-20 minutes.

Drain and wipe cashews dry.

Grind almonds and cashews into a smooth paste.

Set aside the kaju badam paste.

Bring sugar and water to a boil to make sugar syrup.

Wait until the sugar syrup reaches 1 string consistency.

Add cashew almond paste and cardamom powder to the syrup.

Mix the paste until well combined on medium-low heat.

Stir the mixture continuously until thick, about 30-40 minutes.

The mixture should come away from the sides of the pan and look like soft dough.

Test the mixture by rolling a tiny piece into a ball.

If the ball holds its shape, the mixture is ready.

Allow the dough to cool slightly.

Roll the dough into bite-sized balls (ladoos).

Allow the Kaju Badam Ladoo to cool completely.

Store in an airtight container for about 5 days or refrigerate for longer storage.

Serve Kaju Badam Ladoo after a meal.