Millet Flour Laddu ( Bajra ke aate ke laddu )

Hello friends,
Namaskar....

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

# "Millet flour laddu"  ( Bajra aate ke laddu ) are eaten in the winter season... because it keeps our body warm and has amazing health benefits.
It helps with digestion and detoxifies the body. It controls cholesterol and prevents many diseases like... Diabetes, cancer and Asthma.

100 gram of Bajra ( Millet ) has 360 calories, 12 g.protein and 5 gram fat.
It is rich in Vitamin B and iron.

# Cook Time...25 minutes
# Prep Time....20 minutes ( laddu making Time )
# Serving...8 ( 16 laddu )

# Ingredients For Millet flour laddu..

1. Millet ( Bajra ) flour...250 gram
2. Desi ghee...150 gram
3. Edible gum...20 gram
4. Chopped cashews...15
5. Chopped almonds...15
6.Tagar or Mota boora...200 gram

# Method Of Making...

1. Firstly place a heavy bottomed wok ( Kadhai ) on the medium flame and add the half ghee in it.
As it heats up, just add crushed tiny pieces of gum and fry them on the medium slow flame.
As it becomes puffy and little brown, just take out in a plate.

2. Now roast the chopped almonds and cashews in the same ghee till light brown.
It Will take 2 minutes.

3. Now add the remaining ghee and Millet flour in the Kadhai.
Roast it well constantly on the medium slow flame.
When the flour becomes dark brown and seperating the ghee from the sides of wok...Then it is done.
Roasting will take 20 minutes.

4. Now take out the roasted flour in a big container so that you can mix other things to make your laddu.

If you want to make your laddu in the same wok ( after switched off the flame ), then stir the roasted flour more for 5 minutes so that it could not be over roasted because the wok is too hot.

5. Then add the chopped dry fruits,  crushed edible gum and tagar in the warm Millet flour.

6. Mix everything well.
Take a little portion of the laddu mixture, and bind it with the help of your palm and fingers as making it round.

7. In this way, bind the Laddus and place them in a flat plate to dry out completely.

Garnish them with some chopped cashews and pistachios for making them more tempting.

As the Laddus become dry, fill them in a container and enjoy.

Like wheat flour laddu...You can store these Millet flour laddu till months.

# Things To Consider...

1. 200 gram Jaggery can be used in place of coarsed sugar in these laddus.
Add the well crushed jaggery in the wok on the medium slow flame.
As it melts well, just off the flame.
Don't over cook it.
As the Jaggery syrup cools down a little, just add roasted Millet flour and dry fruits and bind your laddu in the same way.

2. Roasted Sesame seeds and other dry fruits can be added in these laddus.

3. Roasted dry fruits enhances the taste and self life of all types of Laddu.

4. You can add more warm melted ghee at the time of making laddu if necessary.
If anyway, your laddu mixture becomes dry and you are not able to bind your laddu, then heat it a little to get the moisture and bind the Laddus.

5. Tiny chunks of gum (gond ) tastes nice in the laddu, but if you or your family members don't like it...Then make the powder of gum in the mixer jar.
And at the last roasting time of Millet flour...when it is too hot...just mix this powder and stir it well.
It will be immediately puffy and done well.

6. If you don't want to roast the almonds and cashews before then add them too at the last roasting time of flour.
This method will make them nice in taste.

Thanku Friends,
Thanks again.