Bajra (Pearl Millet OR Kambu in Tamil )Till Ladoo

   

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.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Methi (Fenugreek) Laddus

 Ingredients

 

1 cup methi seeds

2 cups milk

1/2 cup whole wheat flour

1/2 cup ghee

3/4 cup almonds

1/2 cup edible gum ( roasted and crushed)

2 cups jaggery, chopped

1 tsp cardamom

1 tsp dry ginger

 

How to make it:

Roast and grind the methi seeds, then soak it in milk. Cook this mixture with ghee until golden. Separately, roast the flour and almonds. Mix everything and add in the crushed edible gum and spices. Melt the jaggery with a little water, combine with the mixture and shape into laddus while warm.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Methi Paak

  

Ingredients

• 100 gm or ¾ cup methi seeds
• 200 gm or 1 cup milk to soak methi powder
• 250 gm ghee
• 100 gm desiccated coconut
• 100 gm dry fruits - 40 gm almonds,30 gm cashews, 30 gm watermelon seeds
• 50 gm or ¼ cup  edible gum
• 50 gm or ½ cup coarse urad dal flour
• 50 gm or ½ cup coarse gram flour
• 50 gm or ½ cup coarse wheat flour
• 3 tsp poppy seeds
• 400 gm jaggery
• 30 gm or 4 tbsp dry ginger powder
• 30 gm or 4 tbsp batrisu powder *
• 1 tsp cardamom powder
• Garnish with: Almond slits - Pistachio slits, Poppy seeds
•  
• Preparations
•  
• • Grind methi dana into fine powder.
  • Soak methi powder with milk for 4-5 hours.
  • Heat 2 tbsp ghee in a pan, add soaked methi powder and roast on low flame till it completely dry and changes its color.
  • After 15-17 minutes methi powder is completely dry and changes its color. Take out methi powder into a mixing bowl.
  • Now add dry coconut in a pan and roast for a minute. Add roasted coconut into a mixing bowl.
  • Then roast dry fruits for a minute and grind them into a coarse powder. Then add coarse dry fruit powder into a mixing bowl.
  • Add 2 tbsp ghee in a pan; add gond and fry on low flame till it completely puffs up.
  • Crushed fried gond with the back side of bowl (or grind into mixture jar). Add crushed gond into the mixing bowl.
  • Heat 1 tbsp ghee in a pan, add coarse urad dal flour and roast till it changes its color.
  • In the same way heat 2 tbsp ghee in a pan, add coarse gram flour and roast till it changes its color.
  • Add 3 tbsp ghee to pan, add coarse wheat flour and roast till it changes its color.
  • Now in a mixing bowl, add poppy seeds and mix everything. Methi pak mixture is ready.
  • Heat the remaining ghee in a pan, add jaggery, and completely melt it on low flame.
  • Switch off the flame; add dry ginger powder, batrisu powder and cardamom powder. Mix well.
  • Add methi pak mixture and mix well.
  • Now immediately transfer the mixture into greased tray level it using spatula and sprinkle sliver of poppy seeds, pistachio and almond on the top.
  • Let it cool down completely. Cut into pieces once set. 

  Notes

  • Grind methi in coarse powder.
  • soaked methi into milk reduces its bitterness and makes it fluffy.
  • roast all flour on low flame till it changes color.
  • switch off the gas, when the jaggery is completely melted.
   
• 
  
•  

  *Batrisu, meaning “thirty-two,” gets its name from the precise number of herbs and spices that make up this incredible blend. Each ingredient is carefully selected for its medicinal and warming properties, contributing to a symphony of flavors and health benefits. The quality of each herb is paramount to creating a potent and effective powder. Always source your ingredients from a reputable spice merchant or a traditional herbal store.

  
  

  Main Ingredients (The 32 Spices and Herbs):

• Cardamom (Elaichi): 1 tbsp. Aromatic and warming, aids digestion and soothes the stomach.
• Cinnamon (Dalchini): 1 tsp. Anti-inflammatory, rich in antioxidants, and helps regulate blood sugar.
• Cloves (Laung): 1 tsp. Known for their powerful antiseptic and pain-relieving properties.
• Saffron (Kesar): 1 pinch. Aids in mood regulation, acts as an antioxidant, and gives the blend its beautiful golden color.
• Ginger Powder (Sonth): 2 tbsp. A potent digestive aid and anti-inflammatory, perfect for postpartum recovery.
• Black Pepper (Kali Mirch): 1 tbsp. Enhances the absorption of other nutrients and provides a warming effect.
• White Pepper (Safed Mirch): 1 tbsp. Milder than black pepper but with similar warming and digestive benefits.
• Safed Musli: 1 tbsp. Used in Ayurvedic medicine to boost immunity and energy.
• Kali Musli: 1 tbsp. Supports overall health and vitality, traditionally used for strength.
• Fenugreek Seeds (Methi): 1 tbsp. A traditional halal replacement for Nutmeg. Known for its benefits for new mothers, including postpartum healing and promoting lactation.
• Aaekhro (Bhankari): 1 tsp. Aids in detoxification and has anti-inflammatory properties.
• Nirgundi: 1 tsp. Often used for its medicinal benefits, particularly for pain and swelling.
• Halim Seeds (Garden Cress): 1 tsp. Rich in iron and protein, making them highly nourishing for new mothers.
• Nag Kesar: 7 grams. It aids in digestion and provides a fragrant, spicy note.
• Ashwagandha: 1 tbsp. An adaptogen that helps the body manage stress and supports energy levels.
• Kamar Kas (Lal Gond): 1 tsp. A type of edible gum that strengthens joints and bones, particularly important after childbirth.
• Avak Powder: 1 tsp. Contributes to the medicinal properties of the blend.
• Piper (Long Pepper/Pippali): 1 tsp. Aids digestion and acts as a respiratory tonic, balancing the “Kapha” dosha.
• Mulethi (Yashtimadhu): 1 tsp. Soothes the throat and acts as an anti-inflammatory agent.
• Gokshur: 1 tbsp. Traditionally used to support urinary health and strengthen the body.
• Nag Kesar: 1 tsp. Aids in digestion and provides a fragrant, spicy note.
• Bala (Cinkalal): 1 tsp. A rare herb that contributes to the unique medicinal profile.
• Kamal Kakdi (Lotus Roots): 1 tbsp. Rich in fiber and vitamins, supports healthy digestion.
• Bedana: 1 tsp. Believed to have cooling properties and provides a mild sweetness.
• Aasan Powder: 1 tbsp. Used for its purifying and medicinal effects.
• Tejbal Powder (Tumkur): 1 tsp. Known for its therapeutic properties and as a warming spice.
• Ganthoda (Peppermaul): 2 tbsp. A potent warming spice that aids in improving circulation.
• Shatavari (Asparagus): 1 tsp. A powerful herb known as a “women’s tonic,” supporting hormonal balance and lactation.
• Akkarkara Powder: 1 tsp. Used to improve vitality and has stimulating properties.
• Chopchini Powder (China Root): 1 tsp. Contributes to the detoxification and anti-inflammatory benefits.
• Bhimseni Kapur (Camphor): 1 tsp. Used in very small quantities for its cooling, soothing, and anti-bacterial effects.
• Turmeric (Haldi): 2 tbsp. A potent anti-inflammatory and antioxidant, crucial for healing and recovery.                            

  https://gscrochetdesigns.blogspot.com. one can see my crochet creations  
  
  https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
  
  https://cancersupportindia.blogspot.com  for info on cancer and health related topics
  
  https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Gond Ladoo

  

Ingredients

6 tbsp ghee

½ cup (100 gm)  gond / edible gum 

2 tbsp cashew chopped

2 tbsp almonds / badam, chopped

2 tbsp raisins 

1½ cup (100 gm) dry coconut / kopra, grated

2 tbsp poppy seeds / khus khus 

¾ cup (100 gm) seedless dates

¼ tsp cardamom pdr

¼ tsp nutmeg powder / jaiphal powder

1 cup (200 gm) jaggery / gud

2 tbsp water

 

Preparations

In a tawa heat ¼ cup ghee and roast ½ cup gond in batches. crush the gond using your hand or with a help of rolling pin. Next roast dry fruits, 1½ cup dry coconut and 2 tbsp poppy seeds. roast khajur powder with 2 tbsp ghee on low flame. transfer the roasted khajur powder into the same bowl. additionally add ¼ tsp cardamom powder and ¼ tsp nutmeg powder. mix well making sure all the dry fruits are well combined. keep aside. pour 1 string jaggery syrup over dry fruit mixture and mix well. now start making ladoo (greased hand) when the mixture is still  warm. enjoy gond ladoo for a month when stored in airtight container.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Rose Gond Katira Drink (Summer)

  

Ingredients

1 tbsp gond katira (tragacanth gum)

2 cups chilled milk (or almond milk for vegan option)

2 tbsp rose syrup (adjust to taste)

1 tbsp soaked sabja (basil) seeds

1 tsp honey or jaggery syrup (optional)

 A few rose petals or chopped nuts (for garnish)

 

Preparations

Soak 1 tbsp gond katira in 1 cup water overnight (6–8 hours).

By morning, it will swell into a jelly-like texture.

Drain excess water and rinse once to remove any stickiness.

 In a tall glass, add 1 tbsp soaked sabja seeds and 1–2 tbsp soaked gond katira.

Pour chilled milk over it.

Stir in rose syrup and honey/jaggery, if using.

Top with rose petals or chopped nuts.

Serve immediately as a cooling, hydrating breakfast drink.

Gond katira is naturally cooling, soothing, and hydrating — ideal for hot summer mornings. Combined with sabja seeds and milk, it provides instant energy while helping your body stay refreshed and balanced. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Sugar-Free Dates & Nuts Gondh Ladoo

  

Ingredients

 1 cup mixed nuts (almonds, cashews, walnuts)

10–12 seedless dates, finely chopped or blended into a paste

2 tbsp edible gond (gondh)

2- 3 tbsp desi ghee

1 tbsp grated dry coconut (optional)

½ tsp cardamom powder

A pinch of nutmeg (optional)

 

Preparations

 Heat 1 tbsp ghee in a deep pan.

Add gondh and fry on low flame till it puffs up and turns light golden.

Remove and let it cool, then crush it coarsely.

In the same pan, dry roast mixed nuts for 2–3 minutes until aromatic.

Let them cool and coarsely crush or pulse in a mixer.

 Heat 1 tbsp ghee again and add the date paste.

Stir for 2–3 minutes till it softens.

Add roasted nuts, crushed gondh, cardamom, and dry coconut.

Mix well till it all comes together into a sticky mixture.

 While warm, roll into small ladoos.

Let them set at room temperature for 15–20 minutes.

Store in an airtight container for up to 10 days.

Perfect as a mid-morning snack or on-the-go breakfast bite during winter.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Aate ki Pinni / Wheat ladoo

  

Ingredients 1 cup=100 gms

2 cups wheat flour

1-2 cups ghee

1/4 cup edible gum

1 cup sugar

2 tbsp cashews chopped

2 tbsp walnuts chopped

2 tbsp almonds chopped

2 tbsp raisins

1 tbsp melon seeds

1 tsp cardamom pdr

1 tsp dry ginger pdr

Method

Take a small pan and bring to heat in a low to medium flame 

Add 3/4 cup ghee and heat

Add the edible gum to it and gently sauté till the crystals start to puff

Transfer to a plate and let it cool. Then grind it to powder

Pinni dough:

Take a large heavy-bottomed pan and place over medium flame. Pour the remaining ghee into it

Once the ghee melts, add wheat flour and mix

Sauté and continue to stir till the colour of the mixture turns golden brown. Over time, the wheat dough will hold shape and the ghee starts to separate 

Mix it well again and move it to a plate. Set it aside to cool

Use a mixer or a hand blender to powder the sugar and set it aside

Chop all the dry fruits into small pieces and set aside

When the dough becomes warm enough to hold, sprinkle the cardamom powder and ginger powder. Mix and let them blend in

Add the prepared edible gum to the dough and mix again

Lastly, toss in the powdered sugar and chopped dry fruits. Combine it well into the dough

Creating the shape:

Take a scoop of the dough and press it between your fingers and palm, creating a long oval-like shape (pinni).

Repeat for the rest of the dough.OR you can roll it round like a ladoo, if you prefer the round shape.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.