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Close up view of Bajra Ladoo served in a golden plate.

Gluten-free Bajra ladoo

Gluten-free Bajra ladoo is a winter favorite ladoos or energy bite, made using Pearl millet flour, jaggery, and ghee. Best for your evening snacks or your post-workout meal. 
Prep Time: 5 minutes
Cook Time: 30 minutes
Shaping: 10 minutes
Servings: 10 Ladoo

Ingredients

  • Bajra - 1 cup
  • Jaggery - ¾ Cup
  • Ghee - ½ Cup
  • 1.5 tablespoon Gond
  • 1.5 tablespoon Sesame seeds
  • 1 teaspoon Sonth Dry ginger powder
  • Chopped almonds and cashews ¼ Cup
  • ½ teaspoon Elaichi powder

Instructions

  • Powder the jaggery in a blender.
    Jaggery - ¾ Cup
  • If you have a big jaggery lump, first break it into pieces and then do a fine powder in a blender.
  • In a heavy bottom pot/pan/wok dry roast sesame seeds.
    1.5 tablespoon Sesame seeds
    Roasting Sesame Seeds.
  • Once it starts changing color remove it in a bowl.
  • Dry roast the nuts (Optional, but I always do this)
    Chopped almonds and cashews
    Roasting Almonds.
  • Keep the roasted sesame seeds and nuts aside.
    Roasted Almond and Sesame seed in Bowl.
  • In the same pot/pan/wok add ghee.
    Ghee - ½ Cup
    Melted Ghee in a pan.
  • Once warm, add 1-2 gond and check if it bubbles up.
    1.5 tablespoon Gond
    Add Edible Gum in ghee.
  • If yes add the remaining and let it all puff up.
    Cooking of Edible Gum or gond in ghee.
  • Once done remove it in a bowl.
    Puffed Up Edible Gum or gond.
  • In the same pan with ghee added add the bajra flour.
    Bajra - 1 cup
    Add Bajra Flour in Ghee.
  • On a slow roast, the bajra, stirring frequently.
  • The bajra needs to be roasted properly.
  • Cook it until the raw flavor goes and you get a nice aroma and it starts changing color slightly.
  • It should take around 20-25 minutes on slow. Do not do it fast or else you might burn the flour.
  • Add Dry ginger powder and mix everything.
  • Let it sit for 2-3 minutes.
  • Now add the powdered jaggery and mix.
    Jaggery - ¾ Cup
    Jaggery Added to bajra and ghee mixture.
  • The jaggery will eventually melt in the mixture.
    Jaggery Mixed with Bajra.
  • Add cardamom powder.
    ½ teaspoon Elaichi powder, 1 teaspoon Sonth
    Cardamom Powder added to Bajra and Ghee mixture.
  • Now add the remaining ingredients or transfer the jaggery and flour mixture in a bowl.
  • Add the remaining ingredients.
    Gond, Nuts, Sesame seeds added to mixture.
  • Mix everything uniformly. One can lightly crush the edible gum with the back of the spoon.
    The mixed Bajra Ladoo mixture.
  • Form ladoos while the mixture is still warm.
  • Take a lime size of mixture in your hand and press it between to form ladoos.
    Making of Ladoos.
  • shaped Ladoos.
  • If you find that the ladoos are not able to bind, add some warm ghee and try to bind again.
    Gluten-free Bajra ladoo served in a Blue and yellow plate.

Notes

  • The ghee amount varies at times depending on the flour quality. Some flour absorbs more and some less.
  • One can make the same ladoo using jowar or ragi or any millet flour. Jowar flour is however best consumed during summer.
  • Jaggery can be replaced with other sweeteners. Read above.