Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Ladoo is the name of a popular Indian sweet that is usually prepared with three basic ingredients: flour, jaggery (sugar) and desi ghee (clarified butter).
Many ladoo varieties exist. Different types of flour can be used. Ground seeds, nuts, gond (a type of gum), or other ingredients can be substituted or added.
The ladoo we are making today uses ground flax seeds instead of flour, gur/jaggery instead of sugar and ghee along with a few other ingredients. These healthy ladoos are a perfect sweet to have in the winter season as they will not only provide warmth to the body but several nutrients as well.
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Do try them and share your feedback.
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About 20 ladoos
- 150 grams alsi (flax seeds)
- 10 kaju (cashews)
- 10 akhrot (walnuts)
- 10 badam (almonds)
- 125 grams desi ghee (clarified butter)
- 150 grams gur/jaggery, broken into small pieces
- 150 grams besan (gram flour/chickpea flour)
- 50 ml water
- 1 tbsp coconut flour
- Dry-roast the alsi over low heat until it starts to crackle, emit its aroma and turn a shade darker. Remove and let it cool down; then grind to a fine powder.
- In a pan add 2 tbsp of desi ghee and let it melt. Then add the walnuts, cashews and almonds. Saute until lightly fried. Remove and set aside to cool down. Then grind coarsely.
- Keep a pot on low heat, add the jaggery pieces and 50 ml water. Keep stirring until it melts completely, then cook for another 1-2 minutes until it becomes a bit thick. Remove and strain it out through a sieve. Set aside.
- Add desi ghee in a non-stick pan and melt it over low heat. Add the besan and stir-roast until it becomes aromatic and turns a bit darker in colour. This should take 10-12 minutes.
- Add the ground flax seeds, ground walnuts, almonds, cashews, and coconut powder. Stir until all the ingredients combine well.
- Add the jaggery syrup and mix well again. Raise the heat to low-medium and cook the mixture until it is a little thick.
- Remove from heat and let the mixture cool down until it reaches a temperature where you can handle it comfortably. Shape the mixture into lemon-sized balls.
- Alsi ladoo are ready. When they cool down completely store them in an airtight jar.
Alsi Besan and Gur Ladoo: Indian Winter Season Sweet
© 2021 Rajan Singh Jolly