sorghum laddoo

इस व्यंजन को हिन्दी में पढ़ें

Sorghum, also known as jowar, is a well-known cereal. It is also called great millet, grows widely in tropical climates. Sorghum also belongs to the family Poaceae as wheat. Sorghum millet is gluten-free, so it can be a good grain to use in place of wheat for gluten allergies or sensitivities. Sorghum is a good source of antioxidants, protein, and dietary fiber.

These laddus are very delicious. Perfect for those who are trying to cut on wheat. I have used almonds, cashews, pistachios, and pecans in this recipe. You can use nuts as per taste. Edible gums enhance the flavor laddus so it is a must in my laddu preparations.

Increase or decrease the quantities as per requirements. I recommend you to reduce the quantities by half if you are making laddus for the first time. Enjoy sorghum laddu recipe and please don’t hesitate to write to me for any questions or suggestions. Happy cooking, Shuchi

besan ke ladoo
Preparation Time: 5 minutes
cooking time: 20 minutes
Approximately 150 calories in each laddu

Ingredients (makes 24)

  • Sorghum flour 2 cups
  • Ghee (clarified butter)  about 1 cup
  • Ground sugar 1 cup
  • Edible gum ¼ cup
  • Almonds  ½ cup
  • Assorted nuts (pista,cashew,pecan etc) ¾ cup
  • Cardamom powder 1 stp (optional)

Method of preparation

  1. In a heavy kadhai (wok) heaty about half cup ghee on medium heat. When ghee is hot, deep fry the edible gums (Gond) in batches. Gond puffs up after deep frying and becomes almost double in size. Keep aside the fried gond.
  2. Add almonds in the remaining ghee and fry them on medium heat for a couple of minutes. Take out the almonds and keep aside.
  3. Add other nuts in the ghee and for a couple of minutes. Take them out and keep separately.
nuts frying
  1. Add remaing ghee in the kadhai. Add sorghum flour. Mix well the flour with ghee. Keep the heat to medium. Fry sorghum flour. Stir continuously.
sorghum flour fying
  1. Reduce the heat and keep frying sorghum flour until it becomes golden red in color and aromatic. It takes about another 8 minutes to fry the flour. Turn off the heat. Let fried flour cool down.
sorghum flour is ready
  1. Crush the fried gum. You can also use mortar and pastel to crush them or just do it begtween your fingers. Fried gums are fluffy and soft and can be crushed easily.
  2. In the dry grinder/coffee grinder coarsely grind dry roasted almonds.
  3. Either chop the other assorted nuts or coarsely grind them. I like to chop them.
  4. Add crushed gum, coarsely ground almonds, and chopped nuts in the fried sorghum flour. Mix well. Let the mixture cool down a bit
after adding nuts in flour
  1. When fried flour mixture is still little lukewarm but not hot, add in sugar. Mix everything well. Add cardamom powder and mix well. (optional)
  2. Take about 3 table spoon mixture and make round ball between your palms as shown in following picture. Roll the laddoo in your hand to give a perfect round shape.
  3. Delicious sorghum laddu is ready to serve. These laddu can be stored in airtight container for a month.
sorghum ladoo

Some Tips/ Suggestions:

  1. Fry one gond piece first to get a better idea if the ghee is hot enough.
  2. We have enough ghee so there shouldn't be any problem in shaping the laddu, still if you have a problem add a little bit of melted ghee to shape laddu.
  3. You can also replce sugar with crushed gud/jaggery.
  4. Make sure you add ground sugar. Also make sure that laddu mixture is not warm when suagr/jaggery is being added. If it is warm then sugar may melt and you may have trouble in shaping the laddu.
  5. You can also add cardamom powder in laddus.

Some other delicious desserts