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–+ pieces

Winter perfect bajra ladoos

Pearl millet and gum bites
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course Desserts, Sweets and savories, Traditional
Cuisine diabetic friendly, Fusion, gluten free, Indian, Kids choice, Medicinal, Vegetarian, Winter
Servings 20 pieces

Ingredients
  

  • 1 cup Pearl millet bajra
  • 2 tbsp ghee / clarified butter
  • 2 tbsp edible acacia gum gaund, dink
  • 1/4 cup raisins
  • 2 pods green cardamom
  • 1/2 cup jaggery raw cane sugar or use palm sugar

for rolling

  • 1/2 cup ghee / clarified butter

Instructions
 

  •  
  • Dry roast the pearl millet till it turns crunchy and a roast smell comes out.
  • Remove and set aside in a plate to cool.
  • Place 2 tbsp of ghee in the wok , place gum into it.
  • When the gum gets heated up it becomes puffy and ab bit powdery in texture. remove and set to to drain
  • Now, roast the raisins in the remaining ghee for a while till they are a bit puffy too. drain and set aside to cool.
  • Add the pearl millet, crushed jaggery, the puffed gum and cardamom pods into the spice mill in small quantities and powder well
  • Now add in the raisins with a small quantity of the powdered mixture and get it crushed too.
  • Remove the mixture on to a plate
  • Take little amount of mixture in your hands add a few drops of ghee to it .
  • mix well and press it down to form a nice neat ball.
  • Serve the ladoos with a cup of warm milk or turmeric latte

Notes

The ladoos store well so will keep for 2-3 weeks easily in an air tight container. Take care to avoid moisture.
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