Bajra Ladoos are scrumptious ladoos made with pearl millet . These are rich in iron , minerals and fibre. They are best consumed in winters as bajra and jaggery both keep you warm .
These ladoos are simple and quick to prepare . A basic bajra roti is prepared , which is broken down into pieces and then pulsed to get a uniform mixture . Grated jaggery is added to it and pulsed again . This helps in binding and combining . One can add dried fruits and nuts
11/2 cups bajra flour
3/4 cup jaggery
1/3 cup ghee
1 tsp cardamom powder
Take millet flour , add a tsp of ghee and bind a stiff dough using warm water .
Divide the dough into two balls.
Pat one ball with your hands or roll it into a thick 8” with the help of two plastic sheets.
Heat a griddle and gently place the rolled rotla.
Cook on slow flame .
Flip when you see the rotla has brown spots on the lower side .
Cook the other side too .
The rotla should be nice and crisp and well cooked from inside .
Similarly, cook the other one too .
Break into pieces and pulse in a mixture .
Using a big sieve , sieve this mix .
Repulse the coarser rotla .
Return back to the mixer.
Add jaggery and warm ghee and pulse again.
Alternatively this process can be done by mixing with hands too .
If doing with hands make sure the jaggery combines very well.
Add cardamom powder as well .
Pinch out small balls and make ladoos .
Some other Ladoos –