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.

Ingredients:

  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)

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.Jonna Laddu

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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