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Jowar Boondi Laddu
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Jowar Boondi Laddu

Jowar (sorghum)FestivalPan-IndiaSweetFlour (atta)VegetarianContains dairyContains nuts

Prep 15 min · Cook 30 min · Servings not given in the source

Make

Ingredients

  • jowar (sorghum) flour — 60 g
  • besan (Bengal gram flour) — 40 g
  • sugar — 80 g
  • ghee — 30 g
  • raisins and cashew nuts — 20 g (together)
  • cardamom powder (a pinch)
  • oil (for frying)
  • water (as required, for the batter and the syrup)

Method

  1. Mix the jowar flour and besan in a bowl and whisk in water to make a smooth batter.
  2. Heat oil for deep frying. Hold a boondi frame (a perforated ladle) over the oil, pour batter onto it and let the drops fall into the oil. Fry until golden, lift out and drain.
  3. Boil the sugar with water until the syrup reaches one-thread consistency, then stir in the cardamom powder.
  4. Put the boondi in a bowl and pour over the hot syrup. Add the ghee, which helps the mixture hold together, along with the raisins and cashews.
  5. Mix well and shape into laddus.

Tips

  • General practice: shape the laddus while the mixture is still warm; it firms up as it cools.

Fresh atta: grind small, use soon

  • Millets keep for months as whole grain; flour is best ground as it is needed, because it turns rancid. (FAO, Sorghum and millets in human nutrition (1995))
  • Bajra changes fastest: its grain stores for months, but its milled flour has a very short shelf life. (ICAR-IIMR scientists, Food Chemistry Advances (2023) (DOI 10.1016/j.focha.2023.100190))
  • In an Indian study, untreated bajra flour stayed within the quality limit only about 2 days at room temperature. (ICAR-IARI, Indian Journal of Agricultural Sciences (2016))
  • Ragi flour keeps better than foxtail, barnyard or bajra flour (it carries less fat). (Planta (2024), review)
  • Keep atta closed and cool: bajra flour kept best in polythene and worst in gunny sacks; grains should be dry and in airtight containers. (Chaudhary & Kapoor, J Sci Food Agric (1984); ICMR-NIN Dietary Guidelines (2024) (DOI 10.1002/jsfa.2740351113))
  • Going off shows first as smell and taste — sour, musty or dusty, then bitter. (Lai & Varriano-Marston, Cereal Chemistry (1980))

So: buy the grain, grind a week’s worth at a time — less for bajra in summer.

Adapted from ICAR-Indian Institute of Millets Research, Millet Recipes (2021), PDF p. 46 (printed p. 44), written in our own words.