Soak almonds in hot water for 15 minutes.

Peel the skin from the almonds and set aside.

Drain the water and wipe the almonds dry.

Soak cashews for 15-20 minutes.

Drain and wipe the cashews dry.

Grind soaked almonds and cashews together into a smooth paste.

Set the kaju badam paste aside.

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

Wait until the sugar syrup reaches 1 string consistency.

Add the cashew almond paste and cardamom powder to the sugar syrup.

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

Keep stirring until the mixture becomes thick and starts to come away from the sides of the pan.

Test the mixture by pinching a small piece and rolling it into a ball. If it holds its shape, it is ready.

Let the mixture cool slightly.

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

Allow the ladoos to cool completely.

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