Jowar Laddu ~ Jonna Laddu
I did Shiridi Sai baba parayanam last Thursday and made these laddus as prasadam .One last item left over in my pantry cleaning job is Jowar Flour, looking at it I thought how about trying Laddu with it like the way we do with rava/sooji. I followed the same process as rava laddu by binding roasted flour and sugar with milk, they tasted great and the process is very simple.
Ingredients:
- Jowar – 1 cup
- Sugar – 1 cup
- Dry nut powder – 4 tbsp (almond or cashew powder)(optional)
- Ghee – 1 tbsp
- Warm milk – ¼ cup (to bind laddu)
- Cardamom powder-1/4 tsp
- Chopped nuts – 2 tbsp (optional)
Method:
- In a non stick pan, heat 1 tsp ghee and saute chopped nuts. Once nuts are toasted keep them aside.
- In the same pan add 4 tsp ghee and add jowar flour and roast the flour on low flame until it becomes light golden color and switch off the stove.
- While the flour is still hot, add the sugar and powdered nuts, chopped nuts, cardamom powder and mix well.
- Let the mixture cool down a little. When the flour is safe to handle with your hands, sprinkle milk and make balls of desired size with ghee greased hands to get neat round balls.
Notes:
- Jowar / Bajra flours tastes better when they are fresh, So buy them in small portions or store them in freezer.
- Since we are using milk in this laddu, they are better consumed in a day or two or refrigerated.
- If the mixture gets too sticky wait for couple of minutes until the flour absorbs moisture ,try to make balls then .
- You can bind balls with ghee instead of milk upon your preference.
- Since we bind them using milk instead of ghee, they look (not taste) bit hard when compared with ghee binding one. They taste as great as the ghee ones.
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