A nutritional ladoo made with a combination of unexpectional and healthy ingredients. Amaranth seeds, jowar, almonds, oats and sweeteened with jaggery powder, this ladoo tastes amazingly good in taste and flavors.
“Multigrian” can be a combination of grians and nuts. So the chioce is vast. Here i choose some versatile grains like amaranth seeds , jowar/sorgham and almonds.
A very light snack or dessert for the festive season. Light and airy from the jowar and oats, nutty from almonds and amaranth seeds, aromatic from cardamom and ghee, balanced in sweetness with only jaggery. This is the perfect ladoo to try for a fitness freak or a nutrition enthusiast.
WHAT ARE AMARANTH SEEDS AND IT'S NUTRITION?
Amaranth Seeds are a versatile grain/seeds grown since ancient times. Consumed as seeds or leaves they have great nurtional values in them.
It is a naturally gluten-free grain and is rich in fiber, protein, micronutrients and antioxidants. It has the highest amount of manganese required for daily intake. Also rich in magnesuim and phosporus, so a grain good for your muscles and bone health.
Amaranth seeds are pseudo in nature, can be grain or seeds.Use as grains for a porridge or pop them for extra crunch in salads,snack bars or any dessets. Their earthy and nutty flavor adds additonal taste and flavor to many dishes.
INGREDIENTS TO MAKE MULTIGRAIN LADOOS
- Jowar Flour : Also known as sorghum, is one the popular seeds with more health benifits and a good replacement of wheat.Jowar makes a great chioce for diabetics, helps to manage cholesterol and aids in weight loss.
- Amaranth Seeds : A gluten-free grain with loads of nutritional values. These adds the nutty flavor to the ladoo, so toast them to pop and grind coarsely to a powder.
- Almond Flour : Almonds adds a nice balance in taste and flavor to this recipe. Dry roast almonds on low flame for 2 minutes and blend to a smooth powder.
- Oats : Oats are rich in fiber and other nutrients. Dry roast rolled oats and make a fine powder, or simply use oats flour.
- Dried Coconut : It is optional to use coconut, use dried unsweetned coconut to add more flavor to the ladoos.
- Ghee : Ghee is clarified butter, ghee helps to bind the flours together and adds the needed taste for any ladoo.
- Jaggery Powder : Grate jaggery to make a powder. It helps in quick and smooth binding of the ladoos. Sweetens the ladoos.
- Cardamom : The spice that adds nice aroma to most desserts. A must in all Indian desserts.
- Cashews/Raisins : Garnish each ladoo with cashews, raisins or chioce of any nuts.Roast in ghee.
HOW TO MAKE THESE AWESOME MULTIGRAIN LADOOS?
Dry roast oats on low flame for 2 minutes, skip this step if you have oat flour.
Dry roast amaranth seeds too on low flame for 5 – 6 minutes. Seeds will start to pop, saute with a spatulla or a turn the pan in circular motion to avoid burning.
Cool the oats, amaranth seeds, coconut completely and blend to a coarse powder along with cardamom. It leaves a nice and aromatic smell around the kitchen.
Amaranth seeds and coconut have to be coarse as they add the nutty texture to the ladoo.
However if you do not prefer it, blend to a smooth powder. But Amaranth seeds are added for the nutty texture only.
Add Amrantha powder for a smooth ladoo.
In the same pan dry roast the jowar flour and almond flour, this process will combine the flours too. If using almonds, roast them ahead and make a powder, then skip roasting the flour.
Add the rest of the powders together. Turn off the flame and add grated jaggery to hot mixture. This will help the jaggery powder to melt a bit.
Mix well to combine and hot ghee to this mixture. Combine with a spoon and when warm enough to handle bind into ladoo.
Add roasted nuts and raisins to mixture or top few pieces while making the ladoos.
If the mixture cooled completely, turn low heat and warm for a minute or so. Add a tablespoon of warm milk if having trouble to bind the flour.
However, i haven’t added any milk, as it would decrease the shelf life of the ladoo. Greese palms with ghee and warmer the mixture, easier the binding process.
So here they are multigrain ladoos, full of nutrition and tasty. They are as simple as any other ladoos to make yet loaded with addition nutrition.
So, on your next trip to the super market, grab these super seeds and make thes awesome ladoos to enjoy with friends and family.
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Multigrain Ladoo
Equipment
- Blender
- Medium Pan
Ingredients
- ¾ cup jowar flour
- ¼ cup oats flour
- ¼ cup almond flour
- ¼ cup amaranth flour
- 6 tbsp dessicated coconut
- ¾ cup jaggery
- ½ cup ghee
- 3-4 cardamom
- 16 cashwes
- 2 - 4 tbsp warm milk optional( use if required for binding, i haven't used in the recipe)
Instructions
- Dry roast oats ,amaranth seeds and coconut seperately to make a flour. Amaranth seeds with split and start to pop.
- In a blender grind oats and amaranth seeds into coarse powder along with cardamom pods.
- In a tsp of ghee roast cashews, raisins or any nuts to top the ladoo with.
- Melt ghee and when hot set aside.
- Combine almond flour, jowar flour and dry roast on low flame for 3- 4 minutes. when it turns brown add the blended mixture and roast for 2 more minutes.
- Turn off the heat and add grated jaggery and mix well. When warm add melted ghee and combine together.
- When slightly warm to handle make into a ball to form a ladoo. Add a tablespoon of warm milk if unable to bind to a ladoo. Garnish the top with a cashews, raisins or any desired nuts.
