Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 10–12 ladoos
Difficulty: Easy

Ingredients

For the Ladoo

• 1 cup roasted chana (dalia/chana dal)
• ¾ cup Sarbu Jaggery Powder
• 2 tbsp ghee
• 2 tbsp chopped almonds
• 1 tbsp chopped cashews
• ½ tsp cardamom powder
• 1 tbsp sesame seeds (optional)
• 1–2 tbsp warm milk, as needed

For Garnishing

• Chopped almonds
• Sesame seeds
• A light sprinkle of cardamom powder

Instructions

Step 1: Prepare the Roasted Chana

1. Add roasted chana to a mixer grinder.
2. Pulse until it becomes a coarse powder. Avoid making it too fine.
3. Transfer to a mixing bowl.

Step 2: Roast the Mixture

1. Heat ghee in a heavy-bottomed pan.
2. Add the chana powder and roast on low heat for 3–4 minutes.
3. Add chopped almonds, cashews, and sesame seeds.
4. Roast for another 1–2 minutes until fragrant.
5. Turn off the heat and allow the mixture to cool slightly.

Step 3: Add the Jaggery

1. Add Sarbu Jaggery Powder and cardamom powder to the warm chana mixture.
2. Mix thoroughly until the jaggery is evenly distributed.
3. Add 1–2 tbsp warm milk only if the mixture feels too dry to bind.

Step 4: Shape the Ladoos

1. Take a small portion of the mixture while it is still warm.
2. Press and roll gently between your palms to form round ladoos.
3. Repeat with the remaining mixture.
4. Garnish with chopped almonds or sesame seeds.

Step 5: Cool & Serve

Allow the ladoos to cool completely and firm up before serving.

Serving Suggestions

• Enjoy as a quick and filling evening snack.
• Serve with a glass of warm milk.
• Pack as a convenient homemade snack for travel or lunch boxes.
• Serve during festivals and family gatherings.

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 simple chana ladoos. Its fine texture blends easily with roasted chana, nuts, and ghee, creating a deliciously satisfying traditional sweet.

Chef’s Tips

• Use freshly roasted chana for the best nutty flavor.
• Keep the chana coarse rather than powdering it completely for a pleasant texture.
• Allow the roasted mixture to cool slightly before adding the jaggery.
• Add milk only when necessary, as excess moisture can reduce the shelf life.
• For a longer shelf life, use a little extra warm ghee instead of milk for binding.
• Store in an airtight container and consume within 7–10 days when prepared with milk.