Bajra Ladoo

Ingredients

• Bajra (pearl millet) flour — 2 cups (240 g)
• Ghee — 1/3 cup (80 ml)
• Jaggery, grated — 1 cup (200 g)
• Desiccated coconut — 1/4 cup
• Cardamom powder — 1/2 teaspoon
• Sesame seeds (white), lightly toasted — 2 tablespoons

Instructions

1. 1

   Dry roast the bajra flour in a heavy-bottomed kadai over low heat for 10-12 minutes, stirring continuously. The flour will darken, release a strong nutty aroma, and feel hot to touch. Roast until it is evenly browned. Transfer to a plate and let it cool slightly.

2. 2

   In the same kadai, dry roast the desiccated coconut on low heat for 2-3 minutes until lightly golden and fragrant. Set aside.

3. 3

   In a small saucepan, melt the jaggery with 3 tablespoons of water over low heat. Stir until fully dissolved. Strain through a sieve to remove any impurities. Return to low heat and cook for 2-3 minutes until it reaches a soft-ball consistency (a drop in water should form a soft ball).

4. 4

   Working quickly, add the roasted bajra flour, toasted coconut, cardamom powder, and sesame seeds to the melted jaggery. Add the ghee and mix thoroughly until everything is well combined.

5. 5

   While the mixture is still warm, grease your palms with a little ghee. Take a heaped tablespoon of the mixture and press it firmly together, rolling between your palms to form smooth round balls.

6. 6

   Place the ladoos on a plate and let them cool and set for 30 minutes at room temperature.

7. 7

   Store in an airtight container. They keep well for 2-3 weeks at room temperature, and even longer in the refrigerator.