Bajra, or pearl millet, is one of India’s most valued grains. For centuries, it has been a staple in many parts of the country, especially during winter. Bajra is rich in iron, magnesium, and fiber, and is known for providing steady energy and warmth to the body. Traditionally, it is eaten as roti, but it can also be shaped into laddoos with the help of jaggery and ghee.

Bajra laddoos are simple to prepare and need only a few ingredients. The method starts with rotis made from bajra flour, which are then crumbled, mixed with jaggery and ghee, and rolled into laddoos. Sesame seeds can also be added, making them more nutritious and flavourful. This recipe shows how traditional food is versatile and how one grain can take many forms in the kitchen.

Recipe Details

Prep Time: 20 minutes , Cook Time: 5 minutes , Total Time: 25 minutes , Servings: 8–10 laddoos

Ingredients

• 2-3 bajra rotis crumble (freshly made or from a previous meal)

• ½ to ¾ cup jaggery (grated, adjust to taste)

• 2–3 tbsp A2 desi cow ghee

• 2 tbsp roasted sesame seeds (optional)

Step-by-Step Process

Step 1: Make Bajra Roti

If you do not already have rotis, begin with bajra flour. Mix with water to make a soft dough, then pat into circles by hand and cook on a hot griddle until done. These rotis are the base of the laddoos.

Step 2: Crumble the Rotis

Tear the rotis into smaller pieces and crumble them finely. Smaller crumbs make it easier to bind laddoos. A food processor can also be used for quick and even crumbling.

Step 3: Add Jaggery

Grate jaggery or cut it into small chunks. Mix it with the bajra crumbs. Jaggery not only sweetens the mixture but also helps it stick together. Choose good-quality jaggery with a natural golden-brown color for the best taste.

Step 4: Add Ghee

Warm A2 desi cow ghee until liquid but not hot. Pour over the mixture and combine well. The ghee softens the jaggery and brings everything together. If the mixture feels dry, add a little more ghee until it binds.

Step 5: Add Sesame Seeds (Optional)

Roast sesame seeds until golden and add them to the mixture. Sesame seeds pair naturally with bajra and also provide minerals like calcium and iron.

Step 6: Shape the Laddoos

Take a small portion of the mixture and press firmly between your palms. Roll into a round ball. If the mixture does not hold well, add extra ghee. Repeat until all the mixture is shaped.

Step 7: Store or Serve

Bajra laddoos can be eaten immediately or stored in an airtight container. They keep well at room temperature for 2–3 days or in the refrigerator for up to a week.

Variations

• Nutty Laddoos: Add chopped almonds, cashews, or walnuts for extra texture.

• Spiced Laddoos: A pinch of cardamom or dry ginger powder gives added flavor and warmth.

• Coconut Laddoos: Mix in grated dry coconut for a different texture.

• Jaggery Syrup Method: Melt jaggery into a syrup and mix with crumbs for stickier, denser laddoos.

Zama Tip

The quality of ingredients makes a big difference. Fresh bajra flour has a nutty aroma, and natural jaggery has a rich sweetness without chemicals. At Zama, we work directly with farmers to source grains and jaggery prepared in traditional ways. When your base ingredients are pure and fresh, the laddoos turn out better.

FAQ

Q. Can I make laddoos directly from bajra flour?
A. Yes. You can roast bajra flour in ghee, add jaggery, and roll into laddoos. The roti version is just another traditional method.

Q. What if my mixture feels too dry?
A. Add a little extra ghee to help bind the laddoos. Warm ghee works best.

Q. Can I use sugar instead of jaggery?
A. Jaggery is traditional because it adds minerals along with sweetness. Sugar can be used, but the flavour will be different.

Q. How many laddoos will 3–4 rotis make?
A. On average, about 8–10 laddoos depending on size.

Q. Are bajra laddoos good for children?
A. Yes. They are naturally sweetened and filling, though you may want to make them smaller and softer for young children.

Q. Can I add other ingredients?
A. Yes. Flax seeds, peanuts, and dry fruits are common additions depending on preference.