Bajra Ladoo
Bajra ladoos, also known as pearl millet ladoos, are a traditional Indian sweet treat made with the millet flour and jaggery. The key to making bajra ladoos is to use high-quality ingredients and to cook the mixture until it is just set. The ladoos will continue to firm up as they cool. These ladoos are a good source of fiber and protein, and they are also gluten-free. Serve them as a snack or dessert.
Bajra ladoos have been a staple of Indian cuisine for centuries. They are made with a variety of different ingredients, but the most common are bajra flour, jaggery, and ghee. Bajra flour is made from the millet, which is a grain that is native to India. Jaggery is a type of unrefined sugar that is made from the sap of the palm tree. Ghee is a type of clarified butter that is made from cow's milk. The combination of these three ingredients creates a sweet and flavorful treat that is both satisfying and nutritious. Bajra ladoos are often served at festivals and special occasions. They are also a popular snack food and can be enjoyed by people of all ages.
Bajra Ladoo Bajra Ladoo Bajra Ladoo Bajra Ladoo
Prep time: 15 | Cook time: 10 | Serves: 4
Ingredients
  • 1 cup bajra flour
  • 1 cup jaggery
  • 1/2 cup ghee
  • 1/4 cup water
  • 1/4 teaspoon cardamom powder
  • 1/4 teaspoon nutmeg powder
  • 1/4 teaspoon saffron strands (optional)
Instructions
  1. In a large bowl, combine the bajra flour, jaggery, and ghee.
  2. Add the water and mix well until a dough forms.
  3. Divide the dough into small balls and roll them into ladoos.
  4. Heat the ghee in a pan and fry the ladoos until they are golden brown.
  5. Add the cardamom powder, nutmeg powder, and saffron strands (if using) to the ghee and fry for a few seconds.
  6. Pour the ghee mixture over the ladoos and serve.
Why It Works
  • The combination of bajra flour, jaggery, and ghee creates a sweet and flavorful treat that is both satisfying and nutritious.
  • The use of high-quality ingredients ensures that the ladoos are delicious and flavorful.
  • Cooking the mixture until it is just set ensures that the ladoos are firm but still moist.
  • The addition of cardamom powder, nutmeg powder, and saffron strands (if using) adds a touch of extra flavor and aroma to the ladoos.