Desserts/Festive

Millet Protein Laddu

Posted on by Vijaya Venkatesh
Cooks in: 20 Minutes Serves: 4 People

This laddu is loaded with protein and when added with ragi flour, it becomes a complete energy ball. I had some leftover urad dal and yellow moong dal powders which I prepared for Janmashtami. I used them to make this laddu and my family loved it. Actually there is no perfect measurements required for this recipe! Still I would like to share what I did to create these beauties! I used cold pressed coconut oil for vegan version, but you can use ghee also which will give a good taste and nice aroma.

Ingredients:

  • 1 Cup Roasted Ragi Flour
  • 1 Cup Roasted Urad Dal Flour
  • 1 Cup Jaggery Powder
  • 1/2 Cup Yellow Moong Dal Flour
  • 1/2 Cup Hot Melted Ghee/Coconut Oil
  • 1/2 Tsp Cardamom Powder

Directions:

  1. In a wide bowl mix all the roasted flours, jaggery powder and cardamom powder.
  2. Heat ghee/coconut oil and pour over the mixture. Mix with a spatula. Once it is warm enough to handle mix well with fingers and make laddus.
  3. Your protein packed laddus are ready!

Note:

  • Any other millet flour will work for this recipe. Dry roast them on low heat till nice aroma.
  • The quantities of moong dal and urad dal proportions can be interchanged.
  • Can add some fried dry fruits for crunchiness.
  • Can add more ghee/oil if needed.

6 Comments

  1. Hi mam can we use a mixture of multi millet flour n tagine flour to make this..also how many mins should we dry roast the flours

    2. Hi Nithya, you can use multi millet flour along with ragi flour. Roast the flour on well heated pan for about 5 minutes on low heat.

  2. This recipe is a keeper….urad dal should be roasted before we make a flour out of it is it??

    1. Hi Divya,
      If you are using store bought flour, then roast the flour on low heat till nice aroma. If you are making at home, then first dry roast dal to golden on low heat, cool, grind sieve and then use.