Multigrain Ladoo

A versatile dessert to make this festive sesaon more healthy and nutritious. Made with a multigrian flour, jaggery and ghee this ladoo is so tasty and grainy with nice flavors of cardamom and coconut.

Course Dessert, Snack

Cuisine Healthy, Indian

Keyword amranth flour,, coconut, diwali recipes, healthy, Indian Dessert, jaggery, jowar flour, Multigrain ladoo

Prep Time 5

Cook Time 15

Total Time 25

Servings 16 pieces

Author hameesha

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.