Quinoa ladoo

Quinoa ladoo 

Quick tips for making quinoa ladoo 

1. Incase 'quinoa' is not pre-rinsed then rinse quinoa with water and sun-dry it completely. Then dry roast it in a wok. Let it cool. Grind it. Powder quinoa is ready.

2. For almond powder... dry roast almonds till golden. Let it cool. Grind it in grinder to a fine powder. Almond powder is ready.

3. Incase flax seed powder is not available then dry roast flax seeds on medium slow flame. Let it cool. Grind it in grinder to a fine powder. Flax seed powder is ready.

4. Instead of powdered jaggery... Sugar, brown sugar or grated gur can be used.

5. For vegan recipe instead of nutralite unsalted butter... Vegan butter can be used.

Makes 30 small size ladoos 

Ingredients

1 cup quinoa flour

2 tbsp almond powder

1 tbsp flax seed powder

1 tsp cardamom powder

1 tbsp chopped almonds

1 tbsp chopped cashews

3 tbsp unsalted butter

1/2 cup powdered jaggery 

3 tbsp water

1 tbsp rose water 

Method 

1. Dry roast quinoa in a wok on medium slow flame. Let it cool. Grind it in a mixer grinder. Transfer ground quinoa to a bowl.

2. Add almond powder, cardamom powder and flax seed powder in the same bowl of quinoa powder. Mix well.

3. Heat butter in a wok. Roast chopped almond and cashews till golden. 

4. Add powdered quinoa, almond powder, flax seed powder mixture. Mix it on slow flame for 3 minutes. Switch off the flame.

5. Add powdered jaggery to the mixture. Mix well.

6. Add water and rose water. Mix well.

7. Take a small portion from the mixture and roll it in round shape ladoo.

8. Quinoa ladoos are ready. It keeps well for 1 week at room temperature.

Method with step photos 

1. Dry roast quinoa in a wok on medium slow flame. Let it cool. Grind it in a mixer grinder. Transfer ground quinoa to a bowl. 

2. Add almond powder, cardamom powder and flax seed powder in the same bowl of quinoa powder. Mix well.

3. Heat butter in a wok. Roast chopped almond and cashews till golden. 

4. Add powdered quinoa, almond powder, flax seed powder mixture. Mix it on slow flame for 3 minutes. Switch off the flame.

5. Add powdered jaggery to the mixture. Mix well.

6. Add water and rose water. Mix well. 

7. Take a small portion from the mixture and roll it in round shape ladoo.

8. Quinoa ladoos are ready. 

9. Serve it with a glass of hot milk.

10. It keeps well for 1 week at room temperature. 

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