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Bajra ladoo is a healthy and tasty recipe made from bajra flour, Gond, dry fruits, coconut, ghee, and sugar (or jaggery). It is flavored with dry ginger powder and cardamom powder and is typically prepared during the winter season to provide necessary energy, warmth, and relief from body pain.
This recipe requires few ingredients and can be prepared within 20 minutes without much hassle.
Here are the key steps to making healthy Bajra ladoo at home
- Firstly, use a mixture of bajra and rava to achieve a crumbly texture. Knead the medium-soft dough, adding milk (or water) as needed to prevent cracks while rolling the ladoos.
- Secondly, use jaggery as an alternative to sugar and adjust the amount of sweetener to your liking.
- Lastly, store the ladoos in an airtight container, as they have a long shelf life but may lose their moistness and flavor over time. It’s best to make them in small batches and consume them immediately.
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Ingredients
- 1 cup bajra flour
- ½ cup fine rava
- 4 tbsp melted ghee - for dough
- ¾ cup milk or as required
- ½ cup dry coconut
- ½ cup gond
- 2 tbsp cashews pieces
- 2 tbsp almond pieces
- 2 tbsp melon seeds
- 1 tbsp kismis
- ½ cup sugar
- ½ tsp cardamom powder
- 1 tsp dry ginger powder
- ¼ cup + 3 tbsp ghee - or as required
Instructions
- In a mixing bowl, add bajra flour, rava, and melted ghee. Mix well and the mixture bind between your hand.
- Now add milk gradually and knead the semi-soft dough. Cover and rest the dough for 10 minutes.
- Then take a medium size dough ball and roll it into a medium thick roti.
- Now cut the roti into a small squares and make it all in the same way. (Refer to video)
- Then fry square on medium heat till it becomes golden brown and crisp.
- Now in a pan, add dry coconut and roast it slightly. Take out into mixing bowl.
- Then in a pan, add 4-5 tbsp ghee and fry gond in batches till it completely puffs up.
- Now in a mixture jar, add squares, gond, and coconut. Grind it coarse mixture on pulse grinding.
- Now in the pan, add chopped cashews, almonds, melon seeds, and kismis. Roast slightly and add it to the ladoo mixture.
- Then grind ½ cup sugar into a fine powder and add into ladoo mixture.
- Now add cardamom powder and dry ginger powder. Mix well.
- Then add 3 tbsp hot ghee and mix well.
- Bind the mixture and give round ladoo shape to it.
- Serve or store ladoo in an air-tight container for 10 days at room temperature and 1 month in refrigerator.
Notes
- The addition of rava into the mixture gives a coarse texture to ladoo
- Knead the dough with milk enhances ladoo taste.
- Do not make muthiya for bajra ladoo.
- Roll bajra roti into medium thick. Do not roll it thick.
- Fry squares on medium flame till they become crispy and golden brown.
- Crush ladoo mixture coarsely on pulse grinding.
- You can add jaggery instead of sugar.
- Store bajra ladoo in an air-tight container.
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