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Jowar Laddoo

Manisha Shukla
15 minutes
Prep Time
30 minutes
Cook Time
6 People
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Traditional laddoos are made with coarse atta/wheat flour. They are called "chotiya laddoo" by Brahmins as they had a "choti" pony tail. For the good health of my Aunt (Bua Saans) who is fighting with cancer since the last 4.5 yrs. She taught me this!

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Gujarat
  • Frying
  • Dessert

Ingredients Serving: 6

  1. Jowar flour (preferably coarse) 3/4 katori/ bowls
  2. Sooji 1/4 katori/ bowls
  3. Jaggery, grated 1/3 katori/bowl
  4. Ghee for frying
  5. Grated coconut 2 tbsp
  6. Khus khus 3 tsp
  7. Sesame seeds 3 tsp
  8. Roasted and grounded Almonds 2 tsp
  9. Elaichi/ Cardamom powder 1 tsp
  10. Jayfal/ Nutmeg powder 1/4 tsp
  11. Ghee 2 tbsp, to make the laddoos
  12. Milk 1/4 cup


  1. Take both flours in a bowl and add 2 tbsp of ghee. Knead by adding milk and water. Make a medium sized dough (not too soft and not too hard)
  2. Heat ghee in a pan. Make oval shaped laddoos by pressing well to form impression of your fingers on it. Deep fry till the colour turns brown.
  3. Fry all and then let it cool a little, then break with hands and coarse it grindly. (I used a dry grinding jar)
  4. Roast the sesame seeds, khus khus (2 tsp ) and grated coconut. Coarsely grind all the three and add in the jowar mixture.
  5. Add elaichi and jayfal powder. Mix it well and add the grounded almonds.
  6. Now heat ghee to make the laddoos in a kadhai. Add in the grated jaggery, stir a little and transfer the ghee jaggery mixture in the jowar mix.
  7. Mix it all very well and make laddoos by pressing between palms.
  8. Roll the laddoos one by one in the khus khus mix.

Reviews (4)  

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Avantika Shukla
Avantika Shukla   Nov-17-2016

Zeenath Muhammad Amaanullah
Zeenath Muhammad Amaanullah   Nov-17-2016

Wowwwwww. I will try dem dea Manisha ji..:blush::blush::blush:

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