Millet Laddu (Mixed Millets Ladoo)

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5 from 27 votes

Millet laddu, or multigrain laddu, is made with a combination of various millets and whole wheat flour.

Prep Time15

Cook Time20

Total Time35

Course: Dessert, Snack

Cuisine: Indian

Diet: Hindu, Vegetarian

Servings: to 30 laddus

Calories: 109kcal

Author: Shilpa Kerur

Ingredients

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 (use store-bought or homemade ghee)
1 teaspoon ground cardamom

Instructions

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.

Notes

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.

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