Bajra Ladoos are scrumptious ladoos made with pearl millet . These are rich in iron , minerals and fibre and best consumed in winters.
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 .
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