Quinoa Jaggery Ladoo

Quinoa Jaggery Ladoo

INGREDIENTS

1 cup quinoa 185 grams, raw quinoa (I used white quinoa which was pre-rinsed)

1 teaspoon + 2 tablespoon ghee 5 ml + 30 ml

1 tablespoon broken cashews

1 tablespoon golden raisins

1/2 cup powdered jaggery 67 grams

2 tablespoons almond flour 20 grams

1/2 teaspoon cardamom powder

3 tablespoons milk 45 ml, as needed

INSTRUCTIONS:

Pre-heat oven to 350 F degrees. Place quinoa on a baking sheet lined with parchment paper. Roast at 350 F degrees for 17 minutes, you can shake the tray once in between for even roasting. The quinoa will have a nutty aroma once roasted.

Then remove from oven and transfer the roasted quinoa to a coffee/spice grinder and grind to a fine powder and then transfer to a large bowl.

Now heat 1 teaspoon ghee in a small pan on medium heat and add cashews and raisins to it.

Fry until cashews are browned and raisins plump up. Transfer the cashews and raisins to the bowl of ground quinoa. 

To the same bowl, now also add to the bowl jaggery powder, almond flour and cardamom powder. Mix everything together using your hands.

Now, heat remaining 2 tablespoons ghee in a small pan. You just want to warm it up a bit and then add it to the bowl. Mix everything together using your fingers.

Now, add the milk- 1 tablespoon at a time. I needed 3 tablespoons milk to bind the ladoos. Check how much you need and add more as needed

Mix everything very well using your fingers. 

Then take a small portion from the mixture (around 35 grams) and press between your palm to bind it, then roll to form a round shape ladoo.

Make all ladoos similarly. These quinoa jaggery ladoo will keep well at room temperature for 5-6 days. I really thought these ladoo tastes even better the next day!

MSS Organic Farms:

www.organicjaggery.shop

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