Multi-Millet Laddoo| Gluten-free Laddu recipe| Millets Laddoo recipe

INGREDIENTS

  • 2 cup BEUNOSH MULTI MILLET ATTA/FLOUR
  • ¼ cup cashew chopped
  • ¼ cup sesame seeds (til)
  • 1 – 1¼ cup jaggery
  • 3 tablespoon ghee
  • 1 teaspoon cardamom powder

Method

INSTRUCTIONS 

  • Dry roast sesame seeds until they are light golden. Set aside
  • Heat ghee in a kadhai or frying pan. Add the flours and fry on low-to-medium heat
  • Fry for 12-15 minutes until the raw smell goes and the mixture is aromatic. (important step)
  • Add the roasted sesame seeds, cashew, and cardamom powder. Mix well
  • Combine jaggery with ¼ cup water in a pan. Bring to boil
  • Let the jaggery melt completely
  • Boil for 4-5 minutes until the jaggery begins to thicken
  • To check if the jaggery is done, take some water in a small bowl and add ½ teaspoon jaggery syrup. Let it sit for 10 seconds, then bring it together. If it forms a soft ball, the syrup is done. If not, give it one more minute but keep a close eye. The syrup should be done in 4-5 minutes after the jaggery melts (see step-by-step pictures above)
  • Once the syrup is ready, turn off the heat and add the roasted flour in batches and keep mixing
  • Incorporate all the flour and mix well
  • Pinch out small portion of the mixture and make round ladoo while the mixture is still hot
  • Serve immediately or store in air-tight container

Notes-

How to check if the jaggery syrup is done for ladoo?

To check if the syrup is done, take water in a small bowl and add ½ teaspoon of the syrup. Wait for 10 seconds and try to bring it together. If it comes together and forms a ball, the syrup is done. If it is still liquid and is not forming a ball, give it one more minute and check again.

TIPS FOR MAKING PERFECT MILLET LADDU
Frying the flour well is important. Fry them on low-to-medium heat and keep stirring as the flours can burn quickly, which will make the ladoo bitter.

Getting the jaggery syrup to the right consistency is crucial. If the syrup is underdone, you will not be able to shape the ladoo and if it is overdone, the ladoo will turn hard and brittle.

Once the jaggery completely melts, reduce the heat to low. It should take 4-5 minutes from this point. Keep a close eye on the syrup. To check if the syrup is done, take water in a small bowl and add ½ teaspoon of the syrup. Wait for 10 seconds and try to bring it together. If it comes together and forms a soft ball, the syrup is done. If it is still liquid and is not forming a ball, give it one more minute and check again.

Turn off the heat once the syrup is done. If we leave the heat on, the syrup will continue to thicken making the ladoo hard.

Make the ladoo when the mixture is still warm. Do not let the mixture cool down as it will be difficult to make ladoo if the mixture cools down.

If you are unable to make ladoo, heat 1 tablespoon ghee and add it to the mixture.

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