Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.
Alsi (flaxseed) ladoos are lightly sweetened energy balls that are great for growing kids as well as those who exercise regularly. These ladoos are a great source of protein as well.
To make these healthier we have replaced sugar with gur (jaggery), which contains several minerals. Also, we have not used any ghee (clarified butter).
Try these ladoos and share your experience.
|Prep time||Cook time||Ready in||Yields|
1 hour 20 min
About 25 ladoos
- 500 grams alsi (flaxseeds)
- 25 grams makhana (foxnuts)
- 10 almonds, coarsely ground
- 10 cashews, coarsely ground
- 250 grams gur (jaggery)
- 1/4 cup water
- Dry-roast the flaxseeds over low heat until they change colour and start to crackle. Remove and set aside to cool.
- Dry-roast the makhane until they change a bit in colour and become crisp. Remove and set aside to cool.
- In a grider, grind the flaxseeds to a fine powder. With a hand masher, crush the makhana until they a coarsely crushed. Transfer to a paraat (large plate).
- To the ground ingredients, add the coarsely ground almonds and cashews as well as the cardamom powder. Stir until well mixed.
- In a kadhai (wok), add the gur and water. Keep the heat on medium and stir until the gur dissolves completely. Reduce heat to low-medium and cook the mixture until it reaches a 1-string consistency. Strain it out through a sieve into the mixture in the paraat. Mix well with a ladle, and then mix with your hands until it becomes well incorporated.
- Quickly shape small portions of the warm mixture before it cools down. Make round laddoos or balls and keep them on a plate. Let the laddoos cool completely; then store them in an airtight container.
Alsi (Flaxseed) Ladoo Recipe
© 2020 Rajan Singh Jolly