Multigrain Ladoo Recipe

Multigrain Ladoo is a simple variation of Atta Ladoo wherein the main ingredient is multigrain flour. It is ideal for Ganesh Chaturthi & it is unique! Instead of traditional churma style ladoo making process this involves directly making it in pan. Instead of sugar, jaggery is used in this ladoo to make it more healthier! Do try it this festival season!

Click the PLAY BUTTON below to view the video recipe of Multigrain Ladoo:

INGREDIENTS:

1 cup multigrain flour

½ cup melted ghee (plus for greasing)

⅓ cup grated jaggery

1 tsp poppy seeds

⅓ cup mixed dry fruits (cashew nuts, almonds & pistachios)

¼ tsp cardamom powder

pinch grated nutmeg

SERVES: Makes 285g multigrain ladoo

PREPARATION TIME: 10 min

COOKING TIME: 18 min

RESTING TIME: 40 min

TOTAL TIME: 1 h 8 min

* 1 CUP = 237 ML

METHOD:

In a kadai dry roast ⅓ cup mixed dry fruits (cashew nuts, almonds & pistachios) for 2-3 min stirring continuously.
Switch off flame. Let it sit for 3 min.
Grind to coarse powder in mixer grinder.
In a kadai roast 1 cup multigrain flour (alternatively use wheat flour) for 10 min on low flame stirring continuously. Do not over roast.
Add ½ cup melted ghee.
Mix well & cook for 2-3 min on low flame.
Switch off flame.
Let it sit for 5-7 min.
Add coarsely ground dry fruit powder, ¼ tsp cardamom powder, pinch grated nutmeg, ⅓ cup grated jaggery & using hands mix well ensuring no lumps. (Ensure mixture is not completely cooled down or else jaggery will not mix well.)
Take little mixture in hands greased with ghee & make round ball shape ladoo out of it.
Decorate with 1 tsp poppy seeds & put it in plate.
Prepare all ladoos in same way. (Step 10-11).
Let is set for 30-60 min & then it is ready to eat!
Store for 7-10 days in airtight container.