First of all….. I wish everyone a very happy, healthy and prosperous new year.
Starting my blog with something sweet!
So, it was one of those days when my husband and I were having random conversations and ended up talking about creating a food-page on Instagram.
I had seen a couple of pages and was inspired to start a page of my own to simply upload all that I cook.
When I told this to him, he was equally positive about it and I quickly did all that was required to create a page and soon I started posting pictures, recipes, and stories.
What began as a mere page on Instagram has taken a pretty good shape because of so many supportive & kind followers and a network of talented food bloggers.
It is indeed very exciting for me to have started a blog of my own considering the fact that I had never thought someday I would also join the huge group of food bloggers !!
I hope that your love and support always continues.
As we believe in starting something new with a sweet, here I am starting my bunch of recipes with these ‘Multigrain Peanut Butter Ladoos’.
What is a Ladoo?
Ladoo is basically an Indian sweet that is round in shape made with a variety of ingredients.
This multigrain peanut butter ladoo also belongs to the same category, but what makes it special is that it is multigrain & refined sugar-free.
Just a quick mix of few ingredients and you are all set to enjoy these super delicious and healthy Ladoos.
Pack it for your or your kids’ snack box or serve it along with breakfast or as a healthy dessert.
This sure is so addictive!
Multigrain Peanut Butter Refined Sugar-free Ladoo makes for a nutritious wholesome snack/breakfast.
Since these ladoos contain a mix of oats flour, ragi flour, wheat flour, soy flour, powdered moong dal, peanut butter, cashews, almonds & dates, it indeed makes for a wholesome meal with all the dietary requirements included.
And not to forget, it is protein-rich and highly nutritious.
Pin it for later
So, shall we get started with the recipe?
Multigrain Peanut Butter Ladoo
- 1 cup mung dal - (yellow split mung beans)
- 1/2 cup rolled oats
- 1/2 cup whole wheat flour - (chapati flour/atta)
- 1/4 cup soya flour
- 3 tablespoons ragi huri hittu - , refer notes 1
- 250 gm seedless dates - , adjust as per your sweetness level
- 4 tbsp peanut butter - , plain with no added sugar
- 1/4 cup almonds - , chopped
- 1/4 cup cashews - , chopped
- 3/4 cup warm milk
- 1 teaspoon ghee - , or coconut oil if vegan
- Heat a pan and dry roast mung dal and rolled oats separately until they turn light brown in color. Be careful not to burn them or brown them up too much.
- Once done, transfer them to a mixer jar / blender. Let them cool down.
- In the meantime, dry roast wheat flour, soya flour until they turn aromatic and golden brown in color. If you are using regular ragi flour instead of ragi huri hittu, dry roast the ragi flour also.
- Transfer the flours to a bowl. If you are using ragi huri hittu, add this now to the same bowl.
- Next, dry roast the finely chopped cashews and almonds so that they turn crunchy. You can also use ghee to roast them. Add this to the bowl. Alternative method- transfer the chopped cashews and almonds to the mixer jar and make a coarse powder and transfer this to the bowl.
- By now, the oats and mung dal would have cooled down. Grind them to a fine powder. Transfer this to the bowl.
- Next, blend the seedless dates such that they come together and form a lump. Transfer this also to the bowl.
- Now add in the peanut butter and mix it thoroughly along with other ingredients in the bowl such that it is lump-free. Make sure your peanut butter is of thin flowing consistency. If you have refrigerated and it has solidified, keep it out for a while and then use it.
- Warm the milk and start adding it in steps to the bowl. Give everything a good mix. When you press the mixture in your palm, it should retain (hold) its shape. This means the consistency is right. If it is too dry or crumbly, add more milk if required, but do not make it like a paste.
- Grease your palm with ghee or melted coconut oil and start shaping them to round ladoos. Use both your palms to get a good shape.
- Ragi huri hittu is a flour of roasted Finger Millet / Ragi seeds. If this is not available, you can use the regular Ragi flour. But make sure you gently roast the flour similar to the other flours. Roasting of flours gives a good flavour to the ladoos.
- You may also add roasted and powdered white sesame seeds and flax seeds (1 Tbsp each).
- The quantity of dates mentioned here is enough to give a mild sweetness. This was perfect for us, however, you can add more if you wish to.
- The best way to make this a quicker recipe is by preparing a batch of the dry mixture (flours & powders) and storing it in an airtight container in your pantry. You can just add milk, dates & peanut butter, as and when required, to make Ladoos.
Recipes you might be interested in:
Avocado Chocolate Mousse (eggless, refined sugar-free)
I hope you give this recipe a try and enjoy it as much as I enjoyed preparing it and writing it down for you all. I would love to hear your feedback on this. When you try it, kindly post your valuable comments below or share it with me personally on Instagram / Facebook.