Multiflour Laddo (gluten free)

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easy gluten free Indian recipes, gluten free flour, Gluten free flours, gluten free Indian snacks, Gluten Free Ladoo, Jaggery, Jowar Ladoo, ladoo, Ladoo recipe, Multiflour Ladoo, Multigrain Laddoo, Poppy seeds, Ragi Laddoo, Soy flour recipes

This is my 3rd recipe of ladoo. This time I tried out with Gluten free flours and made this as prasad for Navratri. A very simple and a very healthy ladoo and easy to make.  Being a sweet tooth I crave for some thing sweet after lunch 😛 So this is a good option. As usual I have added Jaggery instead of Sugar.

Ingredients:

Jowar Flour/Sorghum Flour : 1/2 cup

Soy Flour : 1/2 cup

Finger Millet Flour/Ragi Flour : 1/2 cup

Poppy Seeds : 1/4 cup

Jaggery/Gur : 1/4 cup (powdered and packed)

Ghee/Clarified butter : 3 tablespoons

Water : as needed to melt jaggery

Method:

• Dry roast each flour in low- medium separately for at least 7 to 8 mins. Make sure to stir continuously, so that the flour is evenly roasted. A nice aroma should come while roasting.
• Combine all the roasted flours.
•  Dry roast poppy seeds for 3 to 4 mins and mix with the flour.
• Heat ghee in a pan, when it is hot and melted , mix with the flours and stir well.
• Next heat jaggery with water just enough to dissolve. When it is hot enough, mix with flour.
• Mix everything well.
• Now it will be hot, as we have added everything hot. Leave for 2 to 3 mins.
• Apply little ghee in palms and make balls/ladoo.
• Not much of ghee was required for me. But if you want the shape to be very perfect then add some more ghee and prepare ladoo balls.
• Make sure do not over roast or under roast the flour and poppy seeds.

Enjoy these healthy ladoo’s 🙂 You can also add all the nuts and raisins.

 

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Multigrain Cracker Laddoo

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churma laddoo, flax meal in laddoo, Flax Meal laddoo, Healthy laddoo, Jowar Ladoo, Laddoo, Multigrain Crackers, Multigrain Laddoo, Multigrain Spinach Crackers, Ragi Laddoo, Whole Wheat Flour Churma Laddoo

The Multigrain Spinach Crackers is a big hit at my home. Last long weekend for our road trip which was an unexpected trip, we decided just on Friday afternoon 😛 and my hubby said prepare some food and pack it up( we had to leave on Saturday early morning 6 AM), I had already decided on those crackers and I was totally busy doing lots of cooking and parallely I baked these crackers too. In some thought I just switched off the oven timer and forgot to pick them out of oven 😛 after 5 mins I realized and they got a little over baked 😦

Didn’t know what to do and when my hubby tasted he said it is a bit bitter in taste. First I thought I would throw away. Then I remembered my grandma, when she does a little extra cooked deep fried items like murruku, sedai , she would crush them in stone grinder(ammikal) and how much ever it was burnt that taste would subside and after crushing to fine powder they tastes so yummy 🙂 I know that Churma laddo is also done this way. So I immediately made it something like that 😛 and guess what I finished it all within 2 days (Poor chap my hubby got only 3 ladoo’s 😛 ) I used my wet grinder to grind it 😛

The most interesting part is that these laddoo’s have spinach in it 😀 and no sugar instead I used jaggery 🙂

Ingredients:

Whole Wheat Flour : 3/4 cup

Sorghum Flour/Jowar Flour : 3/4 cup

Finger Millet Flour/ Ragi Flour : 3/4 cup

Flax meal : 3/4 cup

Spinach puree : 1 cup

Salt : 1 1/2 teaspoon

Carom Seeds/Ajwain : 1/2 teaspoon

Turmeric Powder : 1/2 teaspoon

Oil : 3 tablespoons

Baking Powder : 3/4 teaspoon

Cumin Powder : 1 teaspoon

To make laddoo:

Ghee/clarified Butter : 1/4 cup

Jaggery/Gur : 1/4 cup

Water : required to make jaggery syrup

Method:

• Mix all the flour together, with salt, cumin powder, carom seeds, baking powder.
• Add 1/2 amount of olive oil to the flour and mix.
• Next slowly add the spinach puree and mix the flour. Make it to a nice dough.
• Rest the dough for 15 mins and have it covered to avoid drying.
• Mean time preheat oven to 350 F
• Nicely butter the baking sheet and get it ready.
• After 15 mins divide the dough to 3 portions. Roll the partitioned dough with any flour and form a nice round. Make it to a medium size thickness.
• The edges would crack, because of the Sorghum flour, just don’t worry about it. With the hand pinch the edges and continue to roll.
• Cut them in to pieces and arrange them in the baking sheet.
• Bake it for 15 mins. Take out the baking tray and flip sides.
• Bake for another 15 mins. Once done cool it for 10 to 15 mins.

Now that the crackers are ready, to make laddoo crush them to fine powder.

• Heat ghee in a pan. Add water and make jaggery syrup.
• Mix with the above crushed powder.
• Grease your palms with ghee and make laddoo’s.
• They might fall apart and you won’t be able to bind them well, if you use more ghee and make these balls/laddoo’s

Tasty yummy laddoo is ready 🙂