1.Roast the bajra flour with 50 gm of ghee in a pan over low heat until it turns aromatic and
slightly changes colour.
2.Stir continuously to avoid burning. Once roasted, transfer the flour to a plate and let it cool
down.
3.Dry roast the almonds, cashews, and melon seeds separately until they turn golden brown
and fragrant. Allow them to cool.
4.In a mixing bowl, combine the roasted bajra flour, almonds, crushed cashews, melon seeds,
ghee ( slightly warm) and desiccated coconut.
5.Add green cardamom powder for flavour. Mix everything well and set aside.
6.In a separate pan, heat jaggery with a little water over medium heat to make a syrup. Stir
continuously until the jaggery melts completely and forms a thick syrup.
7.Once the jaggery syrup reaches the desired consistency, Switch off the flame .
8.Pour the dry mixture of bajra flour , desiccated coconut and nuts over the warm jaggery
syrup.
9.Mix well using a spoon or spatula until all the ingredients are evenly coated with the syrup.
10.While the mixture is still warm, grease your hands with a little ghee and shape small portions
of the mixture into round balls or ladoos. Press firmly to ensure they hold their shape.
11.Once all the ladoos are shaped, coat it with desiccated coconut and let them cool
completely at room temperature. They will firm up as they cool.
12.Store the bajra ladoos in an airtight container at room temperature.
Special Programme for Promotion of Millets in Odisha
Directorate of Agriculture and Food Production, Dept. of A&FE, Govt. of Odisha
