Today’s multigrain laddu can be made with only one tbsp. of ghee or refined aroma free coconut oil. These taste good, though not of the mouth melting kind, they are soft while you bite in and makes a perfect healthy sweet.There are 2 ways of making ladoos using jaggery or coconut palm sugar or karupatti. First method is to add water to sweetener, boil till it reaches a soft ball consistency and then add the other ingredient like flour or nut meal or a combination of these. Then roll the balls. Second method, is to directly add powdered sweetener to the flour and blend well for few minutes and then pour melted warm ghee and make ladoos.
To make low fat ladoos we have to follow the first method. The ladoos seen in the pictures are made with coconut palm sugar syrup that has been boiled till a soft ball consistency. The flours I used are ragi, bajra and jowar. You can use any flour you desire, you can even add nut meal.
This recipe is almost the same as my ragi ladoo recipe that I had posted sometime back. For step by step pictures, please refer the post here.
What happens if you don’t bring the jaggery syrup to a soft ball consistency and instead use warm or hot jaggery syrup for making the ladoos. This could work sometimes. However
1. Your jaggery syrup could be either too thick or too thin. Thicker syrup can yield hard balls and thinner syrup may reduce shelf life and can be tasteless, They don’t keep good even for a couple of days, they get spoilt.
2. With soft ball consistency syrup, ladoos taste perfect and don’t turn out to be hard.
Note: Little expertise in understanding syrup consistencies is required to follow this method. If the syrup reaches a hard ball consistency, you will end up with powder or hard rocky ladoos. You must off the flame when the syrup reaches exactly a soft ball consistency.
Coconut Palm Sugar is Different from Karupatti (palm jaggery). If you are looking for some ladoo recipes that don’t need syrup consistency, you can check my Almond ladoos,Black sesame ladoos, Coconut ladoo, Sunnundalu. You can find more coconut palm sugar recipes here.
multigrain laddu | low fat ladoo using jaggery
- 2 cups of flours (ragi, bajra, jowar, wheat. few tbsps. Flax meal or sesame seeds or desiccated coconut)
- 1 ¼ cup of jaggery or coconut palm sugar
- 1 tbsp. ghee for frying and little more for greasing your palms (or coconut oil that is aroma free works well)
- 2 to 3 green cardamoms powdered finely
- Few pieces of roasted cashews or any nuts
- Heat ghee in a heavy bottom pan and fry flours lightly on a medium flame. Do not over fry. Set this aside to cool
- Melt jaggery or coconut palm sugar with ¼ cup of water in a pan, filter and remove impurities. You can skip filtering if your sweetener is free from debris.
- Rinse the pan, pour the filtered mix back to the pan. Add cardamom powder
- Begin to boil till it reaches a soft ball consistency. To check this add little water in a small bowl, pour ¼ to ½ tsp sugar syrup in the water. Leave it undisturbed for 30 seconds, try to make a ball out of this dropped syrup. This ball must be soft and not hard.
- Off the heat. Add the flour little by little but quickly. Make sure there are no lumps, add the nuts. Mix well
- Grease your hands and make the balls. You have to be really quick in rolling else the mix will dry up faster.
- Cool multigrain laddu thoroughly and store in an airtight container. They keep good for 2 weeks.