Published: by Absolutely Recipes, in the Indian recipes category.

Multigrain Ladoo Recipe.

Ingredients:

Ingredients for multigrain ladoo
1/2 cup bajra flour or pearl millet flour
1/2 cup ragi flour or finger millet flour
1/2 cup jowar flour or sorghum flour
1/2 cup wheat flour or atta
1 tbsp cashews
2 tbsp seeds (flax meal or sesame seeds)
1 1/4 cup jaggery or coconut palm sugar
1 tbsp ghee for frying flour
2 to 3 green cardamoms powdered finely

Recipe Instructions:

Heat ghee in a heavy bottom pan and fry flours on a medium flame until aromatic.
The raw smell must go away.
You can also fry them separately one after the other.
Melt jaggery or coconut palm sugar with 1/4 cup of water in a pan.
Filter and remove impurities.
You can skip filtering if your sweetener is free from debris.
Rinse the pan, pour the filtered mix back to the pan.
Add cardamom powder.
Begin to boil till it reaches a soft ball consistency.
To check this add little water in a small bowl, pour 1/4 to 1/2 tsp sugar syrup in the water.
Leave it undisturbed for 30 seconds, try to make a ball out of this dropped syrup.
This ball must be soft and not hard.
Off the heat.
Add the flour little by little but quickly.
Make sure there are no lumps, add the nuts.
Mix well.
Grease your hands and make the balls.
You have to be really quick in rolling else the mix will dry up faster.
Cool multigrain ladoo thoroughly and store in an airtight container.
They keep good for 2 weeks.

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