Jowar Laddu | Sorghum Flour Laddu With Nuts & Seeds

It is festival season and that means gorging on delicious festive food. Now you can indulge in all the sweet treats throughout the festival season while still keeping them healthy.

Laddus in the frame are made with jowar/sorghum flour mixed with goodness of nuts and seeds. These laddus are healthy, guilt-free, refined sugar-free and are made with organic jaggery. Ghee which is a nutritional powerhouse, is used as the binding agent here.

These laddus are gluten-free making them perfect for those affected by gluten-intolerance. Often gluten & dairy intolerance go together for many individuals. Since ghee is formed by removing milk solids, it contains only trace amounts of milk sugars (lactose) and proteins (casein), making it suitable for most people with dairy allergies.

You may use any nuts and seeds available in your pantry. Commonly consumed seeds include pumpkin seeds, flax seeds, sesame seeds, poppy seeds, sunflower seeds and chia seeds. Owing to the unique nutrient profiles of nuts and seeds, they are known to provide several health benefits.

  • Nuts and seeds are good sources of protein, healthy fats, fibres, vitamins and minerals.
  • Nuts and seeds regulate body weight as their fats are not fully absorbed, they regulate food intake, and help burn energy.
  • Nuts and seeds contain unsaturated fats and other nutrients that provide protective effects against heart disease.

Let’s get to the recipe for making these healthy, guilt-free, refined sugar-free, gluten-free Jowar Laddus. But before we do that do check my other dessert recipes too. You might also like to make something interesting from the wide variety of sweets recipes I have shared earlier:

You can basically add any available nuts and seeds in your pantry to jowar flour while making these laddus. The recipe mentions peanuts but it is totally optional. Avoid using peanuts so that the laddus can be consumed even by people who are allergic to peanuts.

Do check the tips and tricks towards the end of the post for a smooth experience.

Jowar Laddus Recipe

Makes 15 laddus
1 Cup = 150 ml

Ingredients:

  • Pumpkin seeds – 1/2 cup
  • Sunflower seeds – 1/2 cup
  • Flax seeds – 1/2 cup
  • Peanuts – 1/2 cup (optional)
  • Almonds – 1/4 cup
  • Sesame seeds – 1/4 cup
  • Chia seeds – 1/4 cup
  • Jowar/ Sorghum millet flour – 1 cup
  • Jaggery – 1 to 1-1/4 cup
  • Ghee – 1 to 1-1/2 tbsp

Instructions:

1. On medium flame, dry roast the nuts and seeds. You may also roast adding a couple of drops of ghee. Keep them aside and allow to cool down to room temperature.

2. In a mixer, grind all the nuts and seeds to a coarse powder.

3. In the same pan, dry roast the jowar flour on low to med-low heat for a few minutes until slight aroma starts emanating.

4. Tip: Sometimes it is difficult to determine when the flour is dry roasted. I like to add a cashew nut and watch for colour change in it. Once the cashew nut turns golden brown, that also indicates the flour is roasted just enough. Turn off heat. Transfer to a plate to cool down to room temperature, else it’ll continue getting roasted and burn with the residual heat of the pan.

5. Transfer the nuts & seeds powder and dry roasted jowar flour to a mixing bowl.

6. Mix well.

7. Heat pan on med-low flame. Add jaggery powder to the pan. Add 2 tsp water to it. Mix well until jaggery melts completely.

8. Add ghee to the jaggery syrup.

9. Mix well until ghee melts completely. Reduce flame to low.

10. Add the jowar flour and nuts mixture to the jaggery syrup in the pan.

11. Mix well. Turn off heat.

12. Take a fistful of mixture at a time and shape them into laddus while the mixture is still warm.

Variation:

If you are making these laddus during summer, you can also replace the nuts and seeds with Thandai Powder which is believed to keep body cool and help in building immunity during the hot summer months. A good way of using the leftover from the big batch of thandai powder you made for Holi… Isn’t it?!

Tips & Tricks:

  • Do not wait until mixture cools down. Since we are using minimal amount of ghee, it will become difficult to shape laddus. In case the mixture cools down while shaping laddus, warm the mixing bowl for a few seconds and proceed with shaping the laddus.
  • You can reduce the amount of ghee and replace it with warm milk for better binding. In such case, laddus will have to be refrigerated for better shelf-life.
  • The laddus made with just ghee have a longer shelf life – upto 2 weeks, but I’m sure these will be gobbled up way before that!
  • In case you need to add more ghee for binding, always warm it to melt and only then add. This improves binding capability as well as shelf life.

If you try my recipe, do remember to tag me.

Use in your Instagram posts – #trpc and tag @theredplatechronicles
To see more of my work, follow me

Eat healthy, stay fit!

Have a great day!
Love
M❤️

One thought on “Jowar Laddu | Sorghum Flour Laddu With Nuts & Seeds”

Leave a comment