Alsi ke laddoo

Alsi ke laddu

As the sun shifts into “Uttarayan” (the Northern journey) today, I start with a healthy note of “Alsi ke laddu”. Flaxseeds (Alsi) are not only good in Omega-3 but also in lignans and fiber content. So starting this year with the wish of health and peace for everyone, I bring to you an easy recipe of these laddus.

Laddu/laddoo(an Indian roundel sweet) usually contains ghee(clarified butter), flour and sugar as the main ingredients. Here I am making these laddu using flaxseeds, but the same recipe can be used to make laddu using flaxseed flour/powder too.

In winters, these laddoos help in revitalizing our bodies with essential nutrients and repairing the our worn-out tissues in muscles and bones. These definitely have a different taste than the atte ke or besan laddus with a strong flavor of flaxseeds. So it takes time to adapt to their taste. :).

INGREDIENTS:
1. Flaxseeds (Alsi) – 1 cup
2. Chickpea flour (Laddoo Besan – coarse variety )- 1/2 cup
3. Whole wheat flour (Atta)- 1/2 cup
4. Almonds sliced ( badam ) – 1/4 cup
5. Cardamom ground ( Pisi elaichi) – 2 tsp
6. Clarified butter (Desi ghee) – 3/4 cup
7. Tragacanth Gum /edible gum (Gond ) – 2 tbsp
8. Sugar / Bura (Coarse sugar powder found in North India) – 1 cup
9. Cashews – 10 to 12 (I however skipped them)
ing

METHOD:
| Preparation time : 5 mins | Cooking time : 35 mins | Makes 15 laddu |

1. Take a wok, and add the Alsi seeds (flax seeds) to it. Dry roast them on medium heat for 4 to 5 mins.
flax seeds in wok
popping starts

2. After a few mins, they will start crackling or popping like the mustard seeds (rai) and sputter . Stir them continously and lower the heat. You will notice they had puffed up little in size.

roasted

3. Take them off the heat and transfer them in a plate or a bowl. Next add 2 tbsp of ghee in the wok and heat it on medium heat.
in plate
ghee in wok


4. Now add one piece of edible gum and check whehther it puffs up slowly and gets cooked properly. If it sizzles for a while and puffs up slowly ,the ghee is ready.
gum added

5. Add the remaining gond pieces and fry them on low to medium heat such that they puff up slowly to big rounds and change color after 2 mins. Once they are done on all sides and nicely swollen, take them out in a plate. Similarly fry all the gond and keep it aside for the the laddu.
puffing gond
in plate

6. Next in the same wok, add 3/4 cup ghee and add besan and atta to it. Turn on the heat and stir the mixture.
ghee added again
ladu besan
atta

7. Keep on stirring the mixture till everything is mixed on medium heat. In the meanwhile, you may grind the cooled flaxseeds to a powder form. Try to make it as fine as possible. Transfer it to a plate.
stirring together
color changed
grinding alsi
fine powder

8. Continue roasting the flours till they smell aromatic and change color. Also you will see that they would ooze out ghee no longer stick to the wok. This would take 12 to 15 mins.
roasted

9. Once the flours are done, add the ground flaxseed powder to it and keep on stirring till everything is mixed. Transfer the contents in a parat(tureen) or a big bowl. Crush the puffed up gond with a rolling pin in the plate or crush it with the back of a spoon or a steel glass. If the Gond is fried right, it will turn in to powder easily.
alsi powder
added alsi powder
gond crush

10. Add the ground cardamom, almonds and gond to the flour-alsi-ghee mixture and mix them well. Toss it for 5 mins and then add the Bura(Indian unrefined sugar) or granulated sugar to it.
nuts and elaichi
gond added
bura

11. Mix everything and start shaping them into roundels by rolling between your palm and fingers while the mixture is still warm.
yummy

Store in air-tight containers and enjoy till they last! Taste and health combined in one flavor, these laddoos are a sure winter delight!
Enjoy

Till then keep cooking and sharing..
🙂

Print Recipe
Alsi ke laddoo
As the sun shifts into "Uttarayan" (the Northern journey) today, I start with a healthy note of "Alsi ke laddu". Flaxseeds (Alsi) are not only good in Omega-3 but also in lignans and fiber content. So starting this year with the wish of health and peace for everyone, I bring to you an easy recipe of these laddus.
Laddu/laddoo(an Indian roundel sweet) usually contains ghee(clarified butter), flour and sugar as the main ingredients. Here I am making these laddu using flaxseeds, but the same recipe can be used to make laddu using flaxseed flour/powder too.
In winters, these laddoos help in revitalizing our bodies with essential nutrients and repairing the our worn-out tissues in muscles and bones. These definitely have a different taste than the atte ke or besan laddus with a strong flavor of flaxseeds. So it takes time to adapt to their taste. :).
Alsi ke laddu
Course Dessert
Cuisine Indian
Prep Time 5 mins
Cook Time 35 mins
Passive Time 4 mins
Servings
laddu
Ingredients
Course Dessert
Cuisine Indian
Prep Time 5 mins
Cook Time 35 mins
Passive Time 4 mins
Servings
laddu
Ingredients
Alsi ke laddu
Instructions
  1. Take a wok, and add the Alsi seeds (flax seeds) to it. Dry roast them on medium heat for 4 to 5 mins.
  2. After a few mins, they will start crackling or popping like the mustard seeds (rai) and sputter . Stir them continously and lower the heat. You will notice they had puffed up little in size.
  3. Take them off the heat and transfer them in a plate or a bowl. Next add 2 tbsp of ghee in the wok and heat it on medium heat.
  4. Now add one piece of edible gum and check whehther it puffs up slowly and gets cooked properly. If it sizzles for a while and puffs up slowly ,the ghee is ready.
  5. Add the remaining gond pieces and fry them on low to medium heat such that they puff up slowly to big rounds and change color after 2 mins. Once they are done on all sides and nicely swollen, take them out in a plate. Similarly fry all the gond and keep it aside for the the laddu.
  6. Next in the same wok, add 3/4 cup ghee and add besan and atta to it. Turn on the heat and stir the mixture.
  7. Keep on stirring the mixture till everything is mixed on medium heat. In the meanwhile, you may grind the cooled flaxseeds to a powder form. Try to make it as fine as possible. Transfer it to a plate.
  8. Continue roasting the flours till they smell aromatic and change color. Also you will see that they would ooze out ghee no longer stick to the wok. This would take 12 to 15 mins.
  9. Once the flours are done, add the ground flaxseed powder to it and keep on stirring till everything is mixed. Transfer the contents in a parat(tureen) or a big bowl. Crush the puffed up gond with a rolling pin in the plate or crush it with the back of a spoon or a steel glass. If the Gond is fried right, it will turn in to powder easily.
  10. Add the ground cardamom, almonds and gond to the flour-alsi-ghee mixture and mix them well. Toss it for 5 mins and then add the Bura(Indian unrefined sugar) or granulated sugar to it.
  11. Mix everything and start shaping them into roundels by rolling between your palm and fingers while the mixture is still warm.
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