Millet laddu is a healthy and refined sugar-free sweet treat made with a combination of millet flour and whole wheat flour. This recipe uses flour from four different grains, including foxtail millet, finger millet, sorghum, and wheat. However, you can easily replace them with other millets of your choice or use store-bought multigrain flour.
These nutritious ladoos are sweetened with jaggery and make for a great make-ahead snack that is low in glycemic index and keeps you feeling full for longer. In addition to being a perfect snack option, these unique millet laddus can also be made during festivals and celebrations. Loaded with vitamins, antioxidants, and plant-based protein from millets, this multigrain laddu is a wholesome and nutritious treat.
It is important to note that this recipe requires some expertise, particularly in making jaggery syrup. But with practice, you can easily achieve the right consistency of the syrup. Don't worry though, as I will provide you with step-by-step photos and useful tips and tricks to help you along the way. So, let's get started on making these delicious and wholesome millet laddus!
Why you will love this recipe?
- Nutrient-rich: Millet ladoo is made with a combination of millets and whole wheat flour, which are rich in essential nutrients like fiber, vitamins, and minerals, making it a wholesome and nutritious treat.
- Refined sugar-free: The use of jaggery as a sweetener instead of refined sugar makes this recipe a healthier option if you are looking to reduce your sugar intake.
- Great make-ahead snack: This multigrain ladoo is a convenient and delicious make-ahead snack option, perfect for busy schedules or as an on-the-go snack.
- Customizable: The recipe allows for flexibility in using different types of millets or whole grain flours, offering the option to customize according to personal preferences or ingredient availability.
- Nutty and wholesome flavor: Millet ladoo is enriched with nuts and seeds, adding a delightful crunch and natural sweetness, while enhancing the overall taste and nutritional value of the ladoos.
Flour: I have used flours of foxtail millet, finger millet, sorghum, and whole wheat. You may use store-bought multigrain flour or a mix of flour from other millets
Jaggery: The jaggery I used is soft and melts easily. If you are using hard jaggery, grate it before using.
Ghee: I use ghee to make these ladoos. It can be replaced with coconut oil for a vegan version.
Cashews: I like to add cashew to make these laddus. Almonds can also be used instead of almonds. You may also use a mix of different nuts.
Sesame seeds: Sesame seeds balance the taste of this multigrain laddu very well. It can be replaced with flax seeds too.
Step 1: Heat ghee in a kadhai or frying pan. Add all flours and begin fry on low-to-medium heat (image 1). Fry for 12-15 minutes until the raw smell goes and the mixture is aromatic (image 2).
Step 2: Add the roasted sesame seeds, cashew, and cardamom powder. Mix well and turn off the heat(images 3 and 4).
Step 2: Let the jaggery melt completely. Boil for 4-5 minutes until the jaggery begins to thicken (image 5).
Step 3: To check if the jaggery is done, take some water in a small bowl and add ½ teaspoon of jaggery syrup. Let it sit for 10 seconds, then bring it together. If it forms a soft ball, the syrup is done (images 6, 7, and 8).
Step 4: Once the syrup is ready, turn off the heat and add the roasted flour in batches (image 9). Keep mixing until all the flour is incorporated (images 10 and 11).
Step 5: Pinch out a small portion of the mixture and make a round ladoo while the mixture is still warm (image 12).
Frying the flour well is important. Fry them on low-to-medium heat and keep stirring as the flour mixture 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 laddu and if it is overdone, the laddu 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.
Shape the ladoo while the mixture is still warm. Do not let the mixture cool down as it will be difficult to shape if the mixture cool down.
Sometimes, depending on the type of flour and jaggery, it may be difficult to shape the laddu. This means it needs more ghee than the recipe calls for. Heat one tablespoon of ghee until it melts and is warm. Add it to the ladoo mixture and try to shape it again. Continue to add warm ghee until you are able to shape them. You will not need more than 2 tablespoons of ghee.
More recipes using millets
I have used a combination of foxtail millet, finger millet, and sorghum along with little whole wheat flour. You may use any millet as per your liking. You can also use store-bought multigrain flour to make this laddu.
Millet laddu or multigrain ladoo stays fresh at room temperature for up to one week. Let the ladoo cool completely before storing. Place them in an airtight container and store them at room temperature. When taking the ladoo out, make sure your hands are clean and dry. Any moisture can reduce its shelf life. If the weather is very humid or if the temperature is very high, you may also store it in the refrigerator. Make sure you bring it to room temperature before serving.
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. (see step-by-step instructions).
The millet laddu will turn hard if the jaggery is overcooked.
If you are unable to shape the multigrain millet laddu, add one tablespoon of warm ghee at a time and try again to shape it.
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Millet Laddu (Mixed Millets Ladoo)
- ½ cup foxtail millet flour kangni
- ½ cup finger millet flour ragi
- ½ cup sorghum flour jowar
- ½ cup whole wheat flour atta
- ¼ cup cashews chopped into small pieces
- ¼ cup white sesame seeds
- 1 - 1¼ cup jaggery
- 3 tablespoon ghee
- 1 teaspoon ground cardamom
- Heat a heavy bottom pan and dry roast sesame seeds until they are golden brown. Set them aside.
- In the same pan, add ghee and let it heat. Add all flours and fry on low-to-medium heat.
- Fry for 12-15 minutes until the raw smell goes and the mixture is aromatic.
- Add the roasted sesame seeds, cashews, and cardamom powder. Mix well and turn off the heat.
- In a small saucepan, combine jaggery with ¼ cup water in a pan. Bring it to a boil.
- Let the jaggery melt completely. Continue to 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 of 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)
- 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.
- While the mixture is still warm, pinch out a small portion of the mixture and shape it into a round ball or ladoo.
- Serve immediately or store in an airtight container.
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