Wholesome Jaggery Wheat Ladoo Recipe

Wheat Ladoo with Jaggery Recipe: A Traditional Indian Delight

Wheat Ladoo with Jaggery is a traditional Indian dessert that’s as nutritious as it is delicious. This recipe combines the earthy flavors of whole wheat flour with the rich sweetness of jaggery, making it a perfect treat for festivals and special occasions. With a hint of cardamom, the ladoos are flavored beautifully, and the addition of ghee gives them a lovely texture. These ladoos are not only a comforting treat but also a wholesome, vegetarian option that can be enjoyed by all.

Ingredients:

Ingredient	Quantity
Whole Wheat Flour	1-1/2 cup
Jaggery	200 grams
Water	120 ml
Ghee	1 tablespoon
Cardamom Powder (Elaichi)	1 teaspoon

Nutritional Information (Per Serving):

Nutrient	Amount (per serving)
Calories	160 kcal
Protein	2g
Carbohydrates	35g
Sugars	20g
Fat	3g
Fiber	3g
Sodium	5mg
Cholesterol	5mg

Please note that nutritional values are approximate and may vary depending on specific brands and measurements.

Preparation Time:

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Servings: 12 ladoos

Cuisine: Indian

Course: Dessert

Diet: Vegetarian

Instructions:

Roasting the Wheat Flour:
Begin by dry roasting the whole wheat flour in a heavy-bottomed pan over a low flame. Stir the flour continuously to prevent it from burning. Roast until it turns slightly golden and releases a fragrant aroma. This process should take about 5-7 minutes. Once done, remove from heat and set the flour aside to cool.
Preparing the Jaggery Syrup:
In a separate pan, combine the jaggery and water. Heat this mixture over medium heat and allow the jaggery to dissolve completely. Once the jaggery has melted, bring the mixture to a boil. Keep boiling for about 5 minutes, until the syrup thickens slightly. Be careful not to overcook, as this can cause the syrup to become too thick, making the ladoos hard.
Adding Flavor:
Add the cardamom powder to the jaggery syrup, stirring well to combine. Once the syrup is ready, remove it from the heat and let it cool slightly. It should be warm but not hot when you mix it with the flour.
Mixing the Flour and Syrup:
Gradually pour the warm jaggery syrup into the roasted wheat flour. Using your hands, gently mix the two together, ensuring that the syrup is evenly distributed throughout the flour. Do not knead the mixture at this stage; just mix thoroughly.
Adding Ghee:
Add the ghee to the flour and syrup mixture. Knead the dough lightly to incorporate the ghee. The dough should hold together but not be too sticky.
Shaping the Ladoos:
Take about 2 tablespoons of the dough and shape it into a round ball using your palms. Repeat the process with the remaining dough to form 12 ladoos.
Storing and Serving:
Store the Wheat Ladoo with Jaggery in an airtight container to keep them fresh. These ladoos are best enjoyed on the same day, but they can be stored for up to 3 days at room temperature.

Serve these ladoos as a special treat during festivals or alongside savory snacks like crispy sweet potatoes or poha chivda. Their sweet, warm flavor is perfect for sharing with guests or enjoying with family.

Tips for Perfect Wheat Ladoo with Jaggery:

Roasting the flour: Make sure to roast the flour on low heat and keep stirring. This helps release the natural aroma and prevents burning.
Jaggery syrup consistency: The syrup should be slightly thick but not a hard consistency. If it becomes too thick, the ladoos may become hard.
Cardamom flavor: If you prefer a stronger cardamom flavor, you can increase the amount of cardamom powder to suit your taste.
Ghee: For an extra indulgent treat, feel free to add a little more ghee to the dough. It adds richness and helps bind the ladoos better.

This Wheat Ladoo with Jaggery recipe is a fantastic way to bring a touch of traditional Indian flavors to your home. It’s simple to prepare, yet deeply satisfying, making it a perfect dessert to share with loved ones. Enjoy the wholesome goodness of jaggery, whole wheat, and ghee in every bite!