Millet ladoo / laddu step-by-step recipe with photos.
About this recipe
Millet ladoo is a refined sugar-free ladoo made with a combination of millets and whole wheat flours. I am using flours from four grains - foxtail millet, finger millet, sorghum, and wheat. This can be replaced with other millets of your choice or you may also use store-bought multigrain flour. These healthy and nutritious ladoos are sweetened using jaggery and are a great make-ahead snack. These ladoos are low in glycemic index and keep you full for longer. Not just for snacks, you can make these unique ladoos for festivals and celebrations too. Made mostly with millets, these ladoos are very nutritious and rich in vitamins, antioxidants, and is a good source of plant-based protein.
I have earlier shared the recipe for making ragi ladoo which is made only with ragi (finger millet). This recipe is quite different from that and requires some expertise as it involves making a jaggery syrup. With some experience, you will be able to get the consistency of the syrup right easily.
Read on for all the tips and tricks to get the right consistency of the syrup along with step-by-step photos.
Ingredients and substitutes
Flour: I have used flours of foxtail millet, finger millet, sorghum, and whole wheat. You may use store-bought multigrain flour or a mix of flour from other millets
Jaggery: The jaggery I used is soft and melts easily. If you are using hard jaggery, grate it before using.
Ghee: I use ghee to make these ladoos. It can be replaced with coconut oil for a vegan version.
Cashew: I like to add cashew with them. Almonds can also be used instead of almonds. You may also use a mix of different nuts.
Sesame seeds: Sesame seeds balance the taste of this multigrain laddu very well. It can be replaced with flax seeds too.
Step by step instructions
Heat ghee in a kadhai or frying pan. Add all flours and fry on low-to-medium heat (step 1).
Fry for 12-15 minutes until the raw smell goes and the mixture is aromatic (step 2).
Add the roasted sesame seeds, cashew, and cardamom powder. Mix well (steps 3,4).
Let the jaggery melt completely. Boil for 4-5 minutes until the jaggery begins to thicken (step 5).
To check if the jaggery is done, take some water in a small bowl and add ½ teaspoon jaggery syrup. Let it sit for 10 seconds, then bring it together. If it forms a soft ball, the syrup is done (steps 6,7,8).
Once the syrup is ready, turn off the heat and add the roasted flour in batches and keep mixing until all the flour is incorporated (steps 9,10,11).
Pinch out a small portion of the mixture and make a round ladoo while the mixture is still warm (step 12).
Tips for making perfect millet laddu
Frying the flour well is important. Fry them on low-to-medium heat and keep stirring as the flours can burn quickly, which will make the ladoo bitter.
Getting the jaggery syrup to the right consistency is crucial. If the syrup is underdone, you will not be able to shape the ladoo and if it is overdone, the ladoo will turn hard and brittle.
Once the jaggery completely melts, reduce the heat to low. It should take 4-5 minutes from this point. Keep a close eye on the syrup. To check if the syrup is done, take water in a small bowl and add ½ teaspoon of the syrup. Wait for 10 seconds and try to bring it together. If it comes together and forms a soft ball, the syrup is done. If it is still liquid and is not forming a ball, give it one more minute and check again. (See pics above)
Turn off the heat once the syrup is done. If we leave the heat on, the syrup will continue to thicken making the ladoo hard.
Make the ladoo when the mixture is still warm. Do not let the mixture cool down as it will be difficult to make ladoo if the mixture cools down.
If you are unable to make ladoo, heat 1 tablespoon ghee and add it to the mixture.
I have used a combination of foxtail millet, finger millet, sorghum along with little whole wheat flour. You may use any millet as per your liking. You can also use store-bought multigrain flour to make this laddu.
Millet laddu or multigrain ladoo stay fresh at room temperature for up to one week. Let the ladoo cool completely before storing. Place them in an air-tight container and store it at room temperature. When taking the ladoo out, make sure your hands are clean and dry. Any moisture can reduce the shelf life of the ladoo. If the weather is very humid or if the temperature is very high, you may also store it in the refrigerator. Make sure you bring it to room temperature before serving.
To check if the syrup is done, take water in a small bowl and add ½ teaspoon of the syrup. Wait for 10 seconds and try to bring it together. If it comes together and forms a ball, the syrup is done. If it is still liquid and is not forming a ball, give it one more minute and check again. (see step by step instruction below)
The millet laddu will turn hard if the jaggery is overcooked.
If you are unable to shape the multigrain millet laddu, add 1 tablespoon of warm ghee at a time and try again to shape.
This dish is:
- refined sugar-free
- healthy and delicious
- customisable as per your preference
Millet Ladoo / Millet Laddu
- ½ cup foxtail millet flour (kangni)
- ½ cup finger millet flour (ragi)
- ½ cup sorghum flour (jowar)
- ½ cup whole wheat flour (atta)
- ¼ cup cashew chopped
- ¼ cup sesame seeds (til)
- 1 - 1¼ cup jaggery
- 3 tablespoon ghee
- 1 teaspoon cardamom powder
- Dry roast sesame seeds until they are light golden. Set aside
- Heat ghee in a kadhai or frying pan. Add all flours and fry on low-to-medium heat
- Fry for 12-15 minutes until the raw smell goes and the mixture is aromatic
- Add the roasted sesame seeds, cashew, and cardamom powder. Mix well
- Combine jaggery with ¼ cup water in a pan. Bring to boil
- Let the jaggery melt completely
- Boil for 4-5 minutes until the jaggery begins to thicken
- To check if the jaggery is done, take some water in a small bowl and add ½ teaspoon jaggery syrup. Let it sit for 10 seconds, then bring it together. If it forms a soft ball, the syrup is done. If not, give it one more minute but keep a close eye. The syrup should be done in 4-5 minutes after the jaggery melts (see step-by-step pictures above)
- Once the syrup is ready, turn off the heat and add the roasted flour in batches and keep mixing
- Incorporate all the flour and mix well
- Pinch out small portion of the mixture and make round ladoo while the mixture is still hot
- Serve immediately or store in air-tight container
Click here to watch millet laddu web story.