Crafted from roasted bajra flour, nutty sesame seeds, and melted jaggery, these traditional winter ladoos offer a satisfying crunch. Rich in essential minerals, they provide long-lasting warmth and natural energy, making them ideal healthy bite-sized daily indulgences.
Ingredients
1cup Pearl millet bajra
2 tbsp ghee
2 tbsp edible gum /gound
1/4 cup raisins
2 pods green cardamom
1/2 cup jaggery /raw cane sugar or use palm sugar
for rolling
1/2 cup ghee
Preparations
Dry roast the pearl millet till it turns crunchy and a roast smell comes out.
Remove and set aside in a plate to cool.
Place 2 tbsp of ghee in the wok , place gum into it.
When the gum gets heated up it becomes puffy and a bit powdery in texture. remove and set to to drain
Now, roast the raisins in the remaining ghee for a while till they are a bit puffy too. drain and set aside to cool.
Add the pearl millet, crushed jaggery, the puffed gum and cardamom pods into the spice mill in small quantities and powder well
Now add in the raisins with a small quantity of the powdered mixture and get it crushed too.
Remove the mixture on to a plate
Take little amount of mixture in your hands add a few drops of ghee to it .
mix well and press it down to form a nice neat ball.
Serve the ladoos with a cup of warm milk or turmeric latte
Notes
The ladoos store well so will keep for 2-3 weeks easily in an air tight container. Take care to avoid moisture.
You may roast some nuts and powder along with edible gum to add more protein to your dessert.
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