Jowar (Sorghum) Almond Ladoo
Presenting here jowar (sorghum) almond ladoo or high protein energy balls that can be easily doubled up as a nutritious snacks as well as a sweet dish for any festivals.
I had prepared these amazing ladoos, a power house of nutrients on Ganesh Chaturthi this year. And believe me, these were turned out to be a huge crowd puller, liked by kids as wells as grown -ups.
In India, no festivals is complete without sweets and desserts. Here is our Easy Coconut Ladoo Recipe.
But these festive occasions also loaded up our health system with tons of sugar, carbs and empty calories.
So a healthy alternative is more than welcoming by all means. That’s where these delicious protein packed jowar laddu fits in perfectly.
Why This Jowar (Sorghum)Almond Ladoo Is Good For You ?
These jowar (sorghum) ladoo or energy balls check -all- the-boxes in health indices. These ladoos are packed with :
- High Protein Ingredients
- Low Carb , Healthy Fats And Fiber Rich
- Gluten Free
- Refined Sugar Free
- Packed With Minerals, Vitamins And Anti-Oxidants
Ingredient Lists For Making Jowar (Sorghum) Ladoo / Energy Balls
- Jowar or Sorghum Flour – A naturally gluten – free flour, a complex carbohydrate, rich source of fiber that slowly moves through the digestive tract, keeping you fuller for longer time. And in the process, prevents sudden spike in blood sugar levels. Plus it is packed with essential vitamins like B-vitamins, anti-oxidants, minerals like calcium, copper, zinc and potassium.
- Amaranth – An ancient grain (pseudo -grain) rich in fiber and protein. Contains important micro nutrients like manganese, magnesium and phosphorus.
- Flax seeds – Best source for Omega-3 fatty acids and Alpha-linolenic acids. Plus known for its rich fiber content, both soluble and insoluble. Together with a good amount of protein, vitamin and mineral content.
- Rolled Oats – In addition to being rich in soluble fiber, is also an incredibly nutritious food packed with important vitamins, minerals & antioxidants.
- Almond Meal – Low in carb, low in glycemic index and high in poly unsaturated fats (healthy fats). Thus extremely effective in controlling blood pressure levels. Plus an excellent anti-oxidant too.
- Dessicated Coconut / Dry Coconut – Shredded coconut can be used also.
- Jaggery And Honey as sweetener
- Cardamom Powder
Please note that I have used Stone Ground Flour Mix. To know the brand, please hop on to my Instagram post. (Click the link to know the brand).
Love Amaranth ? Here is our Amaranth Almond Fudge / Rajgira Barfi .
Why You Should Make These Jowar Almond Laddu ?
No Bake / No Cook Snacks Or Desserts – only roasting of flour is involved here.
Kid Friendly – all kids loves ladoo and taste wise very much kid-approved. My 5 year old highly recommend this. A healthy snack for kids.
Healthy And Nutritious – packed with all the healthy and nutritious ingredients without added sugar, and other processed ingredients.
Customizable- can be easily customizable with your choice of ingredients. Try mix and match for different variation in flavors.
Steps Involved In Making Jowar (Sorghum) Almond Ladoos
The great thing about these healthy laddo / energy balls are that they can be prepared under 15 minute straight with minimal ingredients (the basic version can involve only – jowar/sorghum flour, jaggery, ghee and milk).
Tips In Making Jowar Almond Ladoo
1.Do not skip the roasting part. Roasting will enhance the flavour and will improve the shelf life.
2.Pulse the mixture in the food processor for better smooth texture and easy binding.
3. I have added little milk for better binding. Thus reducing the amount of ghee these kind of ladoo usually requires.
4. Try to make ladoo while the mixture is still warm and can be easily handed. Once the mixture is cooled down, it will be difficult to form the ladoo or balls.
Jowar (Sorghum ) Laddo / Energy Balls
- 1 ½ Cup Low carb ketogenic flour (see note for homemade version)
- 4-5 tbsp Desiccated Coconut / coconut powder
- 3/4cup Jaggery , grated or more depending upon the sweetness desired
- 1 tsp Cardamom powder
- 3-4 tbsp Ghee, melted
- ¼ cup Milk , warm
- Dry roast the flour in a pan for 5-6 minutes on medium flame till the aroma comes out. Keep stirring else flour may get burn very quickly.Take care not to over roast it. So keep eye balling it, do not leave the pan.
- Add the desiccated coconut while you are roasting the flour. I prefer to roast the coconut powder a little bit. If you are using shredded coconut, roast them separately.
- Once the flour is roasted enough, switch off the flame. Add the grated jaggery or use jaggery powder and add that to the flour mix.
- Next add the melted ghee to the flour mixture. Mix it very nicely.
- Pulse everything along with the cardamom powder in a food processor till smooth.
- Take it out from the food processor, add warm milk to it.You will notice that binding is easier now and you will be able to form ladoo or balls.
- While the mixture is still warm, try to make the ladoo or balls.Let it dry and cool down a but, before storing them in an air tight container.
Variations And Storage
The basic version of these ladoos can be made with only jowar / sorghum flour, jaggery or honey as a sweetener and ghee for binding. I have added milk to cut down the amount of ghee required for binding.
I have used a stone milled ketogenic flour mix for this recipe. Link to the brand name is already given, in case you would want to buy that.
But you can easily swap the ingredients as per availability. If you are making almond meal at home, make sure to soak the almonds beforehand. Peel the almonds , dry roast the almonds to get rid of all the moisture and then pulse it in your food processor.
Other than flaxseeds, you can also add chia seeds, sesame seeds, melon seeds or anything which is available.
I would prefer jaggery (dry jaggery powder can be used) for this recipe. But you can also use sugar free dates (yes some dates comes with added sugar) or honey or maple syrup which ever is available to you.
Also if you are using shredded coconut in place of desiccated coconut or coconut powder then make sure to roast it lightly before adding into the recipe.
Storage – If you are using ghee only to bind the ladoo, the way we usually do in India then you can store these ladoo easily in airtight boxes up to 1 month. But I would doubt they would last that long. These ladoos are that delicious.
Since I have added milk in it, so I would prefer to refrigerate it.