By Aditi Saraswat
November 24, 2025
Bajra ladoo is a nutty winter-special sweet treat prepared with pearl millet flour (bajra), ghee and jaggery. Filled with warmth-delivering ingredients, these ladoos are best for cold winter days or as an energy-boosting snack that keeps you full for a longer duration.
1 cup bajra (pearl millet) flour 1/2 cup whole wheat flour (optional, for binding) 3/4 cup jaggery (grated) 1/3–1/2 cup ghee 2–3 tbsp chopped nuts (almonds, cashews) 1 tbsp sesame seeds (optional) 1/2 tsp cardamom powder
In a pan, heat 2–3 tbsp ghee. Add bajra flour and wheat flour, roast on a low flame till it turns aromatic and slightly dark.
In the same pan, add sesame seeds and chopped nuts and roast for 2–3 minutes more, then turn off the flame. Keep this roasted flour mixture aside.
In another pan, add grated jaggery with 2–3 tbsp water. Cook it on a low flame until the jaggery melts and forms a slightly thick, sticky syrup.
You can check the jaggery syrup by dropping a little into water; if it forms a soft ball, the syrup is ready. Add some cardamom powder to the syrup and mix.
Pour the jaggery syrup over the roasted bajra mixture. Add the remaining ghee and mix everything quickly.
Grease your palms with ghee and shape small ladoos from this mixture. Cool it completely and store it in an airtight container.