Jowar laddu
Preparation Time
10 minutes
Cooking Time
30 minutes
Difficulty Level
easy
Meal Type
Dessert
Serves 10
Key Ingredients
- Jowar (sorghum) flour
About This Recipe
Laddus made from the same jowar flour that makes roti and bhakri are an old home sweet of the jowar-growing belt, made around festivals. The flour is roasted twice, first dry and then in ghee, so the raw, floury taste of uncooked sorghum disappears before the jaggery goes in.
This version binds the roasted flour with jaggery powder pressed in while the mix is warm, not with melted jaggery syrup. That keeps the laddu soft and grainy instead of turning toffee-hard, and it means the recipe needs no sugar syrup timing: 100 g of jaggery powder, sieved so no lumps survive, and five tablespoons of ghee to one cup of jowar flour.
Roasted groundnuts and cardamom carry the flavour, and both are optional in a pinch. Two tablespoons of roasted sesame seeds can stand in for the groundnuts, or skip the nuts entirely for a plain laddu. The shaped laddus keep well: stored in a tin in a cool, dry place they hold for about two weeks.
Ingredient List
Serving Size:
1x
2x
3x
Laddu mix
- Jowar (sorghum) flour — 1 cup
- Jaggery powder — 100 g
- Ghee — 5 tbsp
- Groundnuts (peanuts), raw — 20 g
- Cardamom Powder — 1/2 tsp
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Serving Suggestions
Offer jowar laddu at room temperature beside milk or chai, or set them out as the sweet end of a festive thali; one or two after a meal is plenty, as jaggery and ghee make them rich. Pack them in a tiffin box between sheets of butter paper, and see the jowar recipes roundup for the bhakri, khichdi and thalipeeth that use the same flour.
Tips for Cooking Jowar laddu
Keep the flame low for the whole roasting, and stir without stopping: sorghum flour scorches fast at the edges of a hot kadhai. Judge the roast by smell and colour together, a shade darker and clearly nutty, and do not rush past it. Warm the mix back up if it cools before you finish shaping, and press each ball firmly in the palm so the ghee holds it together.
Chef’s Note
The roast is the whole recipe: under-roasted jowar tastes raw and floury, over-roasted turns bitter, so the 8 to 10 minutes of stirring is where the flavour is decided. Cool the mix to warm, not cold, before the jaggery goes in, or it will not bind. At roughly 153 kcal, 1.9 g protein and 1.4 g fibre per laddu, the energy sits mostly in the roasted jowar and the ghee.
Per serving (approx.): 153 kcal, protein 1.9 g, carbs 17 g, fat 8.5 g, fibre 1.4 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Jul 26, 2026
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