Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10–12 ladoos
Difficulty: Easy

Ingredients

For the Ladoo

• 1 cup bajra flour (pearl millet flour)
• ¾ cup Sarbu Jaggery Powder
• 4 tbsp ghee
• 2 tbsp chopped almonds
• 2 tbsp chopped cashews
• 1 tbsp sesame seeds
• ½ tsp cardamom powder
• 2–3 tbsp warm milk, as needed

For Garnishing

• Chopped almonds
• Sesame seeds
• Light sprinkle of cardamom powder

Instructions

Step 1: Roast the Bajra Flour

1. Heat 2 tbsp ghee in a heavy-bottomed pan.
2. Add the bajra flour and roast on low heat.
3. Stir continuously for 8–10 minutes until the flour becomes aromatic and slightly darker.
4. Make sure the flour is well roasted but not burnt.

Step 2: Add the Nuts & Sesame

1. Add chopped almonds, cashews, and sesame seeds to the roasted flour.
2. Mix well and roast for another 2 minutes.
3. Turn off the heat and allow the mixture to cool slightly.

Step 3: Add Jaggery

1. Add Sarbu Jaggery Powder and cardamom powder to the warm bajra mixture.
2. Mix thoroughly until the jaggery is evenly distributed.
3. Add the remaining ghee and mix well.

Step 4: Shape the Ladoos

1. Add warm milk little by little if the mixture feels too dry.
2. Take a small portion of the mixture while it is still warm.
3. Press and roll gently between your palms to form round ladoos.
4. Repeat with the remaining mixture.

Step 5: Garnish & Serve

Roll or sprinkle the ladoos with chopped almonds and sesame seeds.
Allow them to cool completely before serving.

Serving Suggestions

• Enjoy as a nutritious evening snack with tea or milk.
• Serve during festivals and family celebrations.
• Pack them as a homemade snack for travel or lunch boxes.
• Enjoy one as a wholesome sweet treat after meals.

Nutritional Information (Approx. per ladoo)

Why Use Sarbu Jaggery Powder?

Sarbu Jaggery Powder adds a naturally rich sweetness and warm caramel-like flavor to these traditional bajra ladoos. Its fine texture blends easily with roasted bajra flour, nuts, and ghee, creating a deliciously wholesome festive treat.

Chef’s Tips

• Roast the bajra flour slowly on low heat to remove its raw taste and enhance its nutty flavor.
• Do not add jaggery while the flour mixture is extremely hot, as it may melt excessively.
• Add warm milk only if needed to help bind the ladoos.
• For extra flavor, add a pinch of dry ginger powder.
• You can replace milk with a little extra warm ghee for longer storage.
• Store in an airtight container and consume within 5–7 days if prepared with milk.