These delicious, nutritious, ladoos are made with simple ingredients from home. Good with your morning or evening cup of tea or coffee. And absolutely yummy at this time of the year with a little chill in the air.
- Besan or gram flour 2 cups , try to use the coarse variety.
- Suji or Semolina 1/2 cup
- Rolled Oats 1/2 cup
- Finger Millet or Ragi flour 1/2 cup
- Ghee or clarified butter 1 cup
- Sugar 1 cup ( you can use jaggery instead)
- Cardamom 4-5
- Desiccated almonds ( or nuts of your choice )
- Saffron strands
- Powder the oats in a mixer blender and keep aside. Powder the sugar along with cardamom and saffron in the same jar and it keep aside too.
- In a wide pan or Kadhai take a cup of ghee and put in on low flame. Melt and add the Semolina to roast. In 7-8 minutes add the besan, ragi flour and ground oats to this and continue roasting on low flame.
- If it forms lumps while roasting use the back of the spatula to break it by pressing it down. Keep roasting till you get a nice golden colour. Add more ghee if it feels too dry.
- Once roasted well, ghee will start to come on top of the mixture. If that doesn’t happen but you get a nice aroma, it’s done. Turn off the flame. Allow to cool for few minutes until it feels warm to touch.
- Add the desiccated almonds, saffron, powdered sugar and cardamom. Mix well and make sure there are no lumps remaining.
- Now scoop out a ball of the mixture using a spoon on your palm. (This will help maintain a uniform size) Roll between palms till the ghee is released and it forms into perfect small ball without any cracks. To increase the shelf life, do not use water on your palms while rolling these.
- Press a piece of almond or a nut of your choice on the top. Finish making it all and store in an air tight container.
Lasts a long time outside, no need to refrigerate, but are so flavourful they will vanish soon !!