Bajra ka Maroda ( Instant Bajra laddu with Bajra Parantha or Roti )

Hello friends,
Namaskar....

I am Sangeeta Agarwal and heartily welcome you at my food blog.

# " Bajra" ( Millet ) and Jaggery both are very healthy and rich in iron and minerals that keep us warm in the winter.
Therefore we prefer many dishes of Bajra like... Khichdi, bhaat, til ( Sesame seeds ) tikki, Maheri, Bajra roti, Parantha and ladoo.

# In the winter season, Bajra laddu is prepared at almost all homes... whether it is made of Parantha or roti or with Millet flour.
It is very delicious and easy to make with Jaggery and mota boora ( coarsed sugar ).

#  Today's recipe is "Bajra laddu with Parantha" is called Maroda or madoda by people.

# Prep Time...10 minutes
# Cook Time..15 minutes
# Making Time...10 minutes
# Serving...4

# Ingredients For Bajra laddu...

1. Bajra flour....250 gram
2. Water....180 ml. for kneading the dough
3. Jaggery...75 gram ( crushed )
4. Mota boora....75 gram ( Tagar )
5. Desi ghee for frying
6. Some cashews for garnishing..( optional )

# Method Of Making...

1. Firstly, knead the soft dough of Bajra with the help of water.
This Millet flour is kneaded with "cut and fold" method to make it smooth with the help of palm and fingers.

2. Like other flours... Bajra flour is not needed to get rest otherwise it can be soggy.
It is ready to make roti or Parantha at once.

3. Now divide this dough into 3 equal parts.
The ball size is big because Bajra roti should be thick.

4.Before frying the Parantha, keep ready crushed jaggery and tagar because it is added in the hot Parantha...so that you can get the moisture for making the laddu

5. Then heat the Tawa on the medium flame.

6.  Meanwhile roll your Parantha on the roller board.
For rolling it..spread some dry flour on the roller board and place a ball over it.
It will help to make it round either with hands or with a roller pin ( belan ).
You can wrap the ball in the flour or can spread over it as comfortable.

7. Just place it on the heated Tawa.
Ad it changes its colour from the one side, just flip it to the other side.
And it is cooked or it becomes little brown just add enough desi ghee for frying it.
Fry it well from the both sides.

In this way, fry other Parathas too.

8. Take out the hot Paranthas in a big container one by one so that you can make your laddu easily.

9. Now immediately add your crushed jaggery and tagar in the hot Paranthas and mix well tightly with the help of your hands.
Now you will find that Jaggery and boora is melting with the crushed Paranthas.

10. Now laddu mixture is ready.
Just clean your hands with water.

11. Now take a little portion from the dough, ( if required Grease your hands ) make it round on your palm and keep aside in a plate.

In this manner, prepare all your laddu and get them dry.

Garnish them with a half piece of cashews...it makes them tempting.

After that fill them in a container and can enjoy till 5 days easily on the room temperature.

These laddus are so healthy and delicious that you can enjoy them anytime.

#  Note...

1. Traditionally these Bajra laddu are made without dry fruits.
Its real taste comes as simple form.
You can add some roasted and roughly grinded Sesame seeds as choice.

2. The other method of these laddoo is that...
After frying the roti or Parantha...just make them cool.
Then cut them into small pieces and grind them in the mixer jar like churma laddu.
Now heat a wok and fry this mixture with some ghee.
Add jaggery and tagar in the hot mixture and make your laddu.

3. You can make the laddu with the Bajra roti too by the same method.
But the laddu with Parantha is very easy, delicious and instant.
It also needs no extra ghee.

Thanks and regards.
Thanks again.