Millet Laddu is variation made with millet flour and is equally delicious as the regular laddus. Laddus are a popular sweet across India and is a common feature during all festivals or special occasions.
Laddus are very commonly made from besan or Bengal gram flour. Apart from this there are multiple variations that one can use. Check out some of our other recipes: Roasted gram and Ragi laddu, Ragi laddu, Aval fruit laddu, Carrot and paneer laddu
Prior to the increased consumption of rice and wheat grains, millets were consumed as staple food across India. They are usually wholegrain and are a great source of micro nutrition. Hence, they are considered a much better option that rice or wheat. With so much of processed foods available, making sweets during festivals like Diwali is an ingenious way to infuse and introduce healthy ingredients to the family and kids.
The key ingredients to make this laddu are mixed millets flour, ghee, jaggery and some nuts and cardamom. Roasting the ingredients releases their flavour and makes it tastier. You can use all sorts of millets – ragi, jowar, bajra, samai, etc.
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About the Recipe
This millet laddu recipe is your gateway to healthier sweet treats. Unlike regular sweets loaded with refined sugar, these use wholesome jaggery and millet flour. The best part? You probably have most ingredients in your pantry already. The recipe is foolproof and doesn’t require any special skills. Even if you’re new to Indian sweets, you’ll find this surprisingly manageable. Your family will love the rich, nutty flavor and soft texture.
Why You’ll Love This Recipe
First, these laddus taste surely amazing without any guilt. The millet flour gives them a lovely nutty flavor that’s so much more interesting than plain wheat flour. They’re naturally gluten-free, making them perfect for everyone to enjoy. The jaggery adds this beautiful caramel sweetness that’s so much better than regular sugar. They stay fresh for days, so you can make a big batch for the whole week. And honestly, there’s something so satisfying about rolling these little balls with your hands.
Cooking Tips
Roast the millet flour slowly to avoid burning – it should smell nutty and turn light golden. When making jaggery syrup, keep stirring to prevent sticking. The mixture should hold together when you press it, but not be too wet. If it feels dry, add a tiny bit more melted jaggery. Work quickly while the mixture is still warm for easier shaping.
Serving and Storing Suggestions
This recipe makes about 15-20 medium-sized laddus and takes roughly 30 minutes to prepare. Serve them at room temperature as a dessert or snack with tea or coffee. Store in an airtight container for up to a week at room temperature. They actually taste better after a day as the flavors blend together beautifully.
Similar Recipes
- Coconut Laddu
- Besan Laddu
- Oats Laddu
- Sesame Seed Laddu
- Dates and Nuts Laddu
Nutrient Benefits
Millet is a powerhouse grain loaded with protein, fiber, and minerals like iron and magnesium. Jaggery provides iron and antioxidants while being easier to digest than refined sugar. Ghee adds healthy fats and helps absorb fat-soluble vitamins. These laddus give you sustained energy without the sugar crash. They’re perfect for growing kids and health-conscious adults alike.
Millet Laddu
Ingredients
- 2 Cups Millet Flour
- 1 Cup Jaggery powdered
- 2-3 tbsp Water
- ¼ Cup Ghee
- a pinch Ginger Powder
Instructions
- Dry roast the flour until light golden.
- Add enough water to jaggery and place it over medium flame.
- Stir regularly until jaggery has fully dissolved.
- Strain to remove impurities.
- Place it over the flame and simmer until it starts to thicken.
- In the kadhai, add the jaggery, ghee and ginger power and stir well until you see a dough like consistency.
- Take out the mixture and pinch out balls from it to make laddus.
- Store them in air-tight container.
Notes
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Frequently Asked Questions
Can I use other types of millet flour for this recipe?
Yes, you can use any millet flour like finger millet, pearl millet, or foxtail millet. Each will give a slightly different flavor and color. Finger millet creates darker laddus with a more earthy taste, while pearl millet keeps them lighter. The cooking method remains exactly the same.
What if my jaggery syrup becomes too thick or hard?
If it gets too thick, add a tablespoon of warm water and reheat gently. If it hardens completely, you can break it up and remelt with a little water. The key is to catch it at the right consistency – it should coat a spoon but still flow.
How do I know when the millet flour is properly roasted?
The flour should turn light golden and release a nutty aroma. This usually takes 5-7 minutes on medium heat. If it starts browning too quickly, lower the heat. Properly roasted flour will taste slightly nutty, not raw or bitter.
Can I make these laddus without ghee for a vegan version?
Without a doubt. You can replace ghee with coconut oil or any neutral oil. Coconut oil works especially well and adds a subtle coconut flavor. Use the same quantity and make sure the oil is at room temperature for easier mixing.
