Since Festive season is around we are bringing you very old traditional “Ladoo” which are little balls of protein, richness and taste.
These tempting ladoos are the best desert which suits any occasion, festival, or even on fasting days (vrat). You can make them in bulk, store them for a long time and enjoy them throughout the season. They don’t just add flavor to the festival but are a quick snack bite for the morning/evening.
With just a handful of ingredients and an easy to cook recipe, you are ready to make a gluten-free healthy dessert.
Let’s get started.
Ingredients you need:
Buckwheat flour — 1 cup
Water chestnut flour — 1.5 cup
Jaggery powder — 1 cup
Peanuts (Roasted) — 1 cup
White sesame (Roasted) — ½ cup
Ghee (clarified butter) — ¾ cup
Desiccated coconut — ½ cup (optional ingredient)
Take a pan and heat it up on medium flame, add dry water chestnut flour and roast it by slowly moving. Keep roasting it for a few minutes until you can smell its sweet aroma. Now vacate the pan and keep flour aside. Similarly, roast buckwheat flour on low flame until you scent the fragrance of it.
Take a vessel (kadhai) and add ¾ cup of Ghee in it. Let it heat for a few minutes. Once the ghee is hot remove it from gas. Now put in all the roasted flour and peanut-sesame powder to it. Mix all these ingredients well.
In a blender add peanuts and half of the sesame seeds and grind it in fine powder-like consistency and keep it aside. This powder will add texture as well as enriched flavor to your ladoos.
Take a portion of 2 tablespoons and roll it softly into hands to form bite-size balls like ladoo. Once you are done, you can roll them with a coat of desiccated coconut. This step is completely optional as per your taste.
Ladoos are ready to fit in all plates, dessert, and of course for pooja (Bhogh). Easy, healthy to eat, and truly loved by all the ages. Try them and share it with everyone.
