Jowar Laddu ~ Jonna Laddu

Jowar Laddu-001

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.


  1. Jowar – 1 cup
  2. Sugar – 1 cup
  3. Dry nut powder – 4 tbsp (almond or cashew powder)(optional)
  4. Ghee – 1 tbsp
  5. Warm milk – ¼ cup (to bind laddu)
  6. Cardamom powder-1/4 tsp
  7. Chopped nuts – 2 tbsp (optional)


  • 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.Jonna Laddu


  • 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.


Feel free to leave a Comment if you liked the recipe

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