Bhakri Ladoo is a healthy and low-calorie sweet dish. This modak recipe takes minimum time to make and is simple and easy to prepare during the festival season. In the traditional method we make muthiya from whole wheat flour which is then fried to make the churma for making ladoos. Instead of that, in this recipe we roast the bhakri on an iron tawa/pan to make churma out of it and use jaggery in place of processed sugar which gives us both, taste and health in one shot!
Bhakri Ladoo
Prep time: 20 minutes
Cook time: 25 minutes
Serves: 15 ladies
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 20 minutes
- Cook time: 25 minutes
- Total time: 45 minutes
- Serves: 15 ladies
Ingredients
- 1 cup whole wheat flour
- 1/2 cup grated jaggery
- 4 tsp ghee
- 1/4 cup mixed nuts, optional
- Water, as required to knead the dough
Method
- 1)
In a bowl add wheat flour, ghee and mix well. It should have crumbly texture. Now add lukewarm water gradually to knead it into a dough. The dough should be of medium hard consistency. Let it rest for about 30 minutes.
- 2)
Again, knead the dough so that our bhakris come out soft and super crispy. Roll out thick bhakris and make holes in them with a fork or the back of a rolling pin. This is done so that the bhakris get cooked from the inside too.
- 3)
Heat the tawa on a high flame and roast the bhakri from both sides by pressing it with a cloth until it is golden brown from both sides and gets crunchy. Now let it cool and grind the bhakris to a coarse powder.
- 4)
In a hot kadai, add 2 teaspoons of ghee and jaggery and let it melt. It will take around 1 minute. Once the jaggery has melted, take it off the flame and add it to the bhakri powder. At this point add all the chopped nuts too.
- 5)
Now, mix everything well and immediately make ladoos or modaks out of the mixture. you can use a mould or simply make with your hand!
Now all that is left is to enjoy these ladoos — the taste is nothing but complete heaven!!
Notes
Tips:-
1. Before rolling it out into a bhakri, press the dough balls border with your thumb and fingers to remove any cracks from the ball.
2. Make an indentation on each bhakri using a rolling pin or folk to cook it well from the inside.
3. The sweetness can be adjusted as per your taste.
4. If you do not have a modak mould then you can make the ladoos with your hands as I have done.
5. I f you have left over bhakris just make good use of them by making these yummy ladoos.
6. Don’t overcook the jaggery while melting it. Remove it from the flame as soon as it has melted otherwise the ladies will be too chewy.
7. if your mixture is too dry while binding the ladoos, just add 2-3 tbsp of lukewarm water or milk to get to the right consistency.
8. Store the ladoos in an airtight container at room temperature. They will stay fresh for a month.
9. For the best taste, only use pure desi ghee instead of any oils.
Variations:-
1. You can also add nutmeg powder it will enhance the taste of the ladoos.
2. Instead of whole wheat flour you can make bhakris out of any milled flour also.
3. Instead of jaggery, you can also use dry dates powder.
Happy & Healthy Eating!
1. Jaggery has the ability to cleanse your body, helps in digestion and also contains minerals that can be easily absorbed by the body to provide energy and vital nutrition.
2. Ghee is an important source of energy and essential nutrients. I have added ghee to this recipe since it not only helps in in binding the ladoos but also makes them more healthy, moist and tasty.