इस व्यंजन को हिन्दी में पढ़ें
Sorghum, also known as jowar, is a well-known cereal. It is also called great millet and grows widely in tropical climates. Sorghum belongs to the Poaceae family, just like wheat. Sorghum millet is gluten-free, making it a good grain to use in place of wheat for those with gluten allergies or sensitivities. Sorghum is a good source of antioxidants, protein, and dietary fiber. Sorghum is an ancient grain and has been used in Indian cuisine for centuries.
These laddus made with sorghum flour are very delicious, perfect for those who are trying to cut down on wheat. I have used almonds, cashews, pistachios, and pecans in this recipe, but you can use nuts according to your taste. Edible gum enhances the flavor of laddus, so they are a must in my laddu preparations.
You can increase or decrease the quantities of ingredients as per your requirements. I recommend reducing the quantities by half if you are making laddus for the first time. Enjoy the sorghum laddu recipe, and please don't hesitate to write to me for any questions or suggestions. Happy cooking! - Shuchi
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 (pistachio,cashew,pecan etc) ¾ cup
- Cardamom powder 1 tsp (optional)
Method of preparation
- In a heavy bottom kadhai (wok), heat about half a cup of ghee over medium heat. When the ghee is hot, deep-fry the edible gum (Gond) in batches. Gond puffs up after deep frying and becomes almost double in size. Keep aside the fried Gond.
- Add almonds to the remaining ghee and fry them over medium heat for a couple of minutes. Take out the almonds and set them aside.
- Add the other nuts to the ghee and fry them for a couple of minutes. Take them out and keep them separately.
- Add the remaining ghee to the kadhai. Add sorghum flour and mix it well with the ghee. Keep the heat to medium and fry the sorghum flour, stirring continuously.
- Reduce the heat and continue frying the 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 and let the fried flour cool down.
- Crush the fried gum. You can use a mortar and pestle to crush them or simply do it between your fingers. Fried gums are fluffy and soft, making them easy to crush.
- In a dry grinder or coffee grinder, coarsely grind the dry roasted almonds.
- Either chop the other assorted nuts or coarsely grind them. I prefer to chop them.
- Add the crushed gum, coarsely ground almonds, and chopped nuts to the fried sorghum flour. Mix well and let the mixture cool down a bit.
- When the fried flour mixture is still slightly lukewarm but not hot, add sugar and mix everything well. Optionally, add cardamom powder and mix it in.
- Take about 3 tablespoons of the mixture and shape it into a round ball between your palms, as shown in the following picture. Roll the laddoo in your hand to give it a perfect round shape.
- Delicious sorghum laddu is ready to be served. These laddus can be stored in an airtight container for up to a month.
Tips and Suggestions:
- Fry one piece of gond first to determine if the ghee is hot enough.
- We have enough ghee in the recipe, so there shouldn't be any problem shaping the laddu. However, if you encounter any issues, you can add a small amount of melted ghee to help with shaping.
- You can also substitute sugar with crushed gud/jaggery.
- Ensure that you use ground sugar and that the laddu mixture is not warm when adding sugar/jaggery. If it is warm, the sugar may melt, making it difficult to shape the laddu.
- You can also add cardamom powder to the laddus for extra flavor.
Besan ke Laddu
Laddu is a Hindi word for a round ball. Laddus are very famous Indian desserts usually made from different kinds of flour (wheat, gram, etc.), grains (sesame), ghee (clarified butter), sugar, and dry fruits.
Flax seeds (Alsi) ke Laddoo
Alsi is a Hindi word for flax seeds. These seeds are very rich in omega-3 fatty acids, dietary fibers, and also a very good source of many minerals. This is a traditional dessert made with flax seeds, black sesame, poppy seeds, etc.