Flax seeds through a traditional and nutritious Indian sweet—Flax Seeds Laddoos. These ladoos are not only delicious but also packed with health benefits, making them a perfect treat for those who are health-conscious yet have a sweet tooth.
Flax seeds, known for their nutty flavor and crunchy texture, are a powerhouse of nutrients. They are rich in omega-3 fatty acids, fiber which contribute to heart health, improved digestion, and a reduced risk of various diseases. Incorporating flax seeds into your diet can be incredibly beneficial, and what better way to do so than in the form of a tasty laddoo?
Flax Seeds Ladoos combine the goodness of flax seeds with other wholesome ingredients like jaggery, edible gum, almonds & cashews, and ghee. This recipe is not only easy to prepare but also ensures that you enjoy every bite without any guilt. Whether you are looking for a quick snack, a post-meal dessert, or an energy booster, these laddoos are perfect for any occasion.
- Easy to make: With simple ingredients and straightforward steps, these ladoos are perfect for homemade festive treats.
- Deliciously nutty: Roasted flaxseeds and dry fruits add a rich, crunchy flavor.
- Traditional and comforting: These ladoos are a classic Indian homemade sweet, especially loved during the winter season.
- Perfect for special occasions: They make a wonderful addition to festive celebrations and family gatherings.
- Make ahead friendly: Prepare a batch and store it in an airtight container to enjoy whenever you crave something sweet.
- Customizable: You can adjust the sweetness or add your favorite nuts and dry fruits to make the recipe your own.
• Alsi (Flax seeds) – 200 gm / 1 cup
• Wheat flour – 200 gm / 1 cup
• Clarified Butter / Ghee – 200 gm / 1 cup
• Jaggery or sugar – 300 gm / 1 & ½ cup
• Cashews & Almonds – 100 gm / ½ cup
• Dry Dates – 50 gm
• Pistachios – 20 gm
• Edible gum – 20 gm
• Cardamom – 5-6 (peel and grind)
• Raisins – 2 tbsp
Step 1 - Roast the Flaxseeds
- Firstly heat a dry, heavy-bottomed pan over medium heat. Add the flaxseeds and roast them until they are lightly toasted and begin to make a popping or twisting sound.
- Now transfer the roasted flaxseeds to a plate and allow them to cool slightly.
Step 2 - Roast the Nuts
- Using the same pan, lightly roast the cashews, almonds, and pistachios until aromatic and lightly golden.
- Then transfer them to a separate bowl and allow them to cool.
Step 3 - Grind the Flaxseeds & nuts
- Add the roasted flaxseeds to a mixer grinder and pulse until you get a coarse powder.
- Do not over grind, as flaxseeds can release their natural oils and turn into a paste.
- Set the flaxseed powder aside.
Grind the roasted cashews, almonds, and pistachios separately until finely chopped.
Grind the dried dates separately as well. Keep everything aside
Step 4 - Fry the Edible Gum
- Heat about 3 tablespoons of ghee in a pan over low heat.
- Then add the edible gum (gond) and fry gently. The gond will puff up as it cooks. Continue frying until it is crisp and lightly brown.
- Transfer it to a plate and allow it to cool completely. Once cool, crush it lightly and set aside.
Step 5 - Roast the Flaxseed Powder
- Use the remaining ghee in the pan and add the ground flaxseed powder.
- Roast over low to medium heat for about 5–6 minutes, stirring continuously so it does not burn.
- Transfer the roasted flaxseed powder to a large bowl.
Then add the chopped cashews, almonds, pistachios, ground dates, raisins, and crushed edible gum to the roasted flaxseed mixture.
Mix everything thoroughly and set aside.
Step 6 - Roast the Wheat Flour
- In another pan, heat 5–6 tablespoons of ghee.
- Add the whole wheat flour and roast it over low to medium heat, stirring continuously. Cook until the flour turns golden brown and releases a pleasant, nutty aroma.
- Transfer the roasted flour to the flaxseed mixture and allow it to cool slightly.
Add the freshly ground cardamom powder and mix well.
Step 7 - Prepare the Jaggery Syrup
Add the remaining ghee and grated jaggery to the pan.
Then add 2 tablespoons of water and cook over low to medium heat, stirring until the jaggery melts and the mixture reaches a one string consistency.
To check the consistency, place a small drop of the syrup between your thumb and forefinger. When gently pulled apart, it should form a single thin thread.
Turn off the heat immediately once the correct consistency is reached.
Add the prepared flaxseed, flour, nuts, dates, raisins, and edible gum mixture to the hot jaggery syrup.
Mix thoroughly until everything is evenly combined.
Step 8 - Shape the Ladoos
- Allow the mixture to cool until it is warm enough to handle but still slightly soft.
- Grease your palms with a little ghee, take a small portion of the mixture, and gently roll it between your palms to form a round ladoo.
- Repeat with the remaining mixture.
Step 9 - Cool and Store
- Allow the ladoos to cool completely before storing them.
- Place them in a clean, airtight container. When stored properly in a cool, dry place, they can stay fresh for several weeks.
- Our delicious Alsi Ladoo (Flaxseed Ladoo) is ready to enjoy!
- Roast flaxseeds carefully: Avoid roasting them on high heat, as they can burn quickly and develop a bitter taste.
- Do not over-grind flaxseeds: Pulse them just enough to make a powder. Over-grinding can release their oils and make the mixture sticky.
- Roast the wheat flour patiently: Proper roasting gives the ladoos a delicious nutty flavor and removes the raw taste of the flour.
- Keep the heat low when cooking jaggery: Jaggery syrup can quickly become too thick if overheated.
- Check the syrup carefully: Getting the right one-string consistency helps the ladoos hold their shape.
- Shape while warm: If the mixture becomes completely cool, it may become difficult to bind into ladoos. Warm it gently if necessary.
- Use good-quality ghee: Since ghee is an important part of the recipe, using fresh, good-quality ghee makes a noticeable difference in flavor.
- Storage: Make sure the ladoos are completely cool before placing them in an airtight container.
Flaxseeds Ladoo -
Ingredients
- 1 cup Flax seeds
- 1 cup Wheat flour
- 1 cup Clarified butter / Ghee
- 1 & 1/2 cup Jaggeryor sugar
- 1/2 cup Cashews& Almonds
- 50 gm Dry Dates
- 20 gm Pistachios
- 20 gm Edible gum
- 5 - 6 nos Green Cardamom
- 2 tbsp Raisins
Instructions
- 1. Put the alsi in a dry pan and roast it on medium flame. Alsi make twisting sound while getting roasted. Transfer it in a plate and allow to cool slightly.2. Now in the same pan slightly roast the cashews, almonds, pistachios and take it out in a separate bowl.3. Now grind it roasted flax seeds in a mixer, but do not over grind it. Keep aside 4. Grind the roasted dry fruits and dry dates separately.5. In a pan heat 3 tbsp ghee and fry edible gum on low flame. The edible gum will rise up. Fry it until it turns brown and take it out in a separate plate. Cool completely, and crush slightly. 6. Now roast the alsi powder in the left over ghee and roast it on a medium or low flame for 5 - 6 minutes. 7. Transfer it in a bowl. Add cashews, almonds, pistachios powder, dates powder, raisin into it and keep aside. 8. In a pan heat 5 - 6 tbsp ghee. Add wheat flour and roast it until it turns brown and leaves the fragrance. Transfer to the same plate and allow to cool slightly.9. Add cardamom powder and mix it well 10. Add leftover ghee. Add jaggery and mix it well. Add water 2 tbsp. Stir the mixture till it becomes one thread consistency. Syrup is ready turn off the flame. 11. Put the mixture into it and mix well 12.Let the mixture cool down a little, start shaping it into ladoo.13. Alsi laddu / pinni is ready. Store the laddu in an air-tight container that can be consumed for over one month.
Video
Yes. You can use sugar instead of jaggery. However, jaggery gives these ladoos a deeper, more traditional caramel-like flavor.
Yes. Edible gum can be omitted if you don’t have it. The texture will be slightly different, but the ladoos will still taste delicious.
The mixture may not have enough binding. This can happen if the jaggery syrup has not reached the correct consistency. You can also try shaping the ladoos while the mixture is still warm.
The jaggery syrup may have been cooked for too long. Overcooking the syrup can make the ladoos hard once they cool.
Absolutely. You can customize the recipe with walnuts, pecans, or other nuts of your choice. Just keep the overall quantity reasonably similar.
Store the ladoos in a clean, airtight container in a cool, dry place. Always use a clean, dry spoon or hand when handling them.
When prepared and stored properly, these ladoos can stay good for several weeks. For the best taste and freshness, consume them within a reasonable period and check for any changes in smell, texture, or appearance before eating.
Yes. You can reduce the amount of jaggery or sugar according to your preference. Keep in mind that reducing the jaggery may also affect how well the ladoos bind together.
