Quinoa Jaggery Ladoo- an easy and protein packed treat to make this festive season.
These laddoos are refined sugar-free, gluten-free and require no cooking other than roasting the quinoa in the oven.
- ▢1 cup quinoa 185 grams, raw quinoa
- ▢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
- 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 laddoos. 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 laddoos 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