I always make few sweets for Deepavali as we have our friends come over to wish us and they bring homemade goodies with them. It feels so happy to share our sweets and joy during festivals, specially during Deepavali where our houses are lit with lamps and lights.
Today is the last weekday here being Thursday and the next two days, my kids are at home. When they are home, my whole day gets busy cooking, with their studies and listening to them (Amma life 😀). So I decided to make the ladoos this afternoon, when the house was silent 😁 and took step by step pictures to share it with all of you. I was amazed to see how many of you liked the Instant Jowar flour Dosa recipe even though it was very simple. Hence I felt this simple recipe will be very useful to you too, during this festive season.
Jowar flour is a very tasty flour and is healthy too. I am trying to include it more in our diet and I am glad that my kids love it too. Hope you all try and love it as well. Happy and healthy cooking ❤️ Wishing all of you a very happy Deepavali. May this festival of lights bring loads of love and happiness in your lives. 🪔
RECIPE:
1 Cup = 240 ml
Ingredients: { Makes around 20 medium sized ladoos }
2 Cups Jowar flour / Sorghum millet flour
1 and 1/2 Cups Jaggery powder
1/4 Cup Ghee (plus 1/2 Tbsp to fry raisins and cashews)
10 to 12 Cashews
10 to 12 small golden raisins
Step by step recipe:
1. Heat 1/2 (half) Tbsp ghee in a pan and add finely chopped cashews and small raisins. Fry on low flame till raisins swell up and cashew bits turn golden. Remove in a bowl.
2. Now heat 1/4 Cup Ghee and add 2 Cups Jowar flour to it. Make sure the flame is medium to low, else the flour can burn. Saute the flour for about 5 to 8 mins till a nice aroma starts coming. Break the lumps using spatula while sauteing.
3. Once the aroma starts coming, saute for few more minutes (about 2 to 3 mins) till the mixture looks like in the below picture. That is when you press using spatula, it should hold shape.
4. Remove from flame and when it’s still warm, add jaggery powder and the fried cashews/raisins.
5. Now mix well till the jaggery powder blends with the jowar flour into a uniform mixture.
6. Start forming ladoos using your hands by taking a small size mixture in your palm as shown.
7. Open and close your fingers while shaping the ladoos in your palm. It is actually very easy to shape these ladoos and they hold shape quickly but if you find it difficult, you can add a little more ghee to shape the ladoos.
8. Repeat the same with all the mixture and the ladoos are ready to be enjoyed ❤️
Notes:
* Store it in a moisture free container. I usually store in a steel box.
* The ratio of ghee to jowar flour to jaggery works perfect for me. You can reduce jaggery powder if needed but I feel this much sweetness is necessary for these ladoos.
* You can skip cashews and raisins if you don’t like it or add more chopped nuts if you like.
* Important step is sauteing of the flour. Make sure the flame is medium to low and saute till the flour turns aromatic and starts holding shape. Don’t keep on high flame as it may burn the flour.
* If you find it difficult to bind the ladoos, you can add more ghee into the mixture or grease your hands with ghee. I do not do both as it was quite easy to bind the ladoos.
* You can also check the other ladoos I make:
* Wheat flour Jaggery Ladoos ( Churmundo)
* I have compiled some of my easiest sweet recipes. They are all sweets that can be made within 15 mins. Hope it will be helpful for you.
* Other dishes with Jowar flour that I make regularly:
Healthy cooking with Mitha 
One thought on “Easy Jowar flour Ladoos with Jaggery |Sorghum millet ladoos | Gluten free”