Looking for a powerful immunity booster this winter? This Javas Ladoo Recipe (Flaxseed Ladoo) is the perfect solution. Known traditionally in Maharashtra as a winter superfood, these healthy energy balls are packed with the goodness of flaxseeds (alsi), dried dates, and a mix of crunchy nuts.
Javas, or flaxseeds, are rich in Omega-3 fatty acids and fiber, making them excellent for heart health and relieving joint pain during cold weather. This recipe is completely sugar-free, using jaggery (gul) for natural sweetness, making it a guilt-free snack for everyone in the family. Whether you want to boost your energy levels or need a nutritious breakfast companion, these Alsi ke Laddu are easy to make and delicious to eat. Let’s get started with this traditional, healthy recipe!
Ingredients List:
- Main Ingredient:
- 300g Flaxseeds (Javas / Alsi)
- Dry Fruits & Nuts:
- 100g Dried Dates (Kharik), deseeded and broken
- 100g Dry Coconut (Suka Khobra), grated
- 1 bowl Fox Nuts (Makhana)
- 50g Pumpkin Seeds
- 50g Melon Seeds (Magaj)
- 50g Sunflower Seeds
- 50g Almonds (Badam)
- 50g Cashews (Kaju)
- 5-6 Walnuts (Akrod)
- 50g Raisins (Black and Regular)
- Spices & Flavour:
- 1 tbsp Poppy Seeds (Khas Khas)
- 4 Green Cardamoms (Velchi)
- A pinch of Nutmeg (Jayfal), grated
- 1/2 tbsp Dry Ginger Powder (Sunth)
- Binding:
- 200g Jaggery (Gul), grated (Adjust to 300g for a sweeter taste)
- 2-4 tbsp Ghee (Clarified Butter)
Also Read – Healthy Dinkache Ladoo Recipe | Winter Immunity Booster
Step-by-Step Instructions:
- Roast the Flaxseeds: Heat a pan on medium flame. Dry roast the flaxseeds (javas), stirring constantly until they start making a popping sound (tadtad). Reduce the heat and roast until fragrant. Transfer them onto a cotton cloth to cool (avoid using a steel plate to prevent moisture formation).
- Roast the Coconut & Dates: In the same pan, dry roast the grated dry coconut until light golden. Remove it. Then, roast the dried date pieces for about 2 minutes until warm and crisp. Set aside.
- Roast Nuts & Seeds: Add almonds and cashews to the pan; roast for 2 minutes until lightly spotted. Remove. Next, add walnuts, melon seeds, sunflower seeds, pumpkin seeds, and makhana. Roast on low heat for 2 minutes until crisp.
- Roast Raisins: Briefly roast the raisins until they puff up slightly.
- Grind Ingredients:
- Grind the cooled flaxseeds along with poppy seeds and cardamom into a coarse powder.
- Pulse the dry coconut, nuts, seeds, and dates separately to a coarse texture (do not make a fine paste; keep it crunchy).
- Mix all the ground ingredients in a large bowl. Add grated nutmeg and dry ginger powder. Mix well.
- Prepare Jaggery Syrup: In the pan, add the grated jaggery and 2 tbsp of ghee. Heat on low until the jaggery melts completely and becomes frothy. Do not overcook or make a hard syrup.
- Bind the Ladoos: Pour the hot, melted jaggery over the mixture. Mix carefully with a spatula. Once it’s slightly cool but still warm to the touch, mix with your hands.
- Shape: Take small portions and press firmly to bind them into round Javas Ladoos. If the mixture feels dry, add 1-2 tsp of melted ghee to help bind.
Also Read – Easy Tawa Aloo Fry: Spicy Potato Side Dish Recipe
Cooking Tips for Better Results:
- Cooling Flaxseeds: Always cool roasted flaxseeds on a cloth or paper towel. Cooling them on a metal plate can cause sweating (moisture), which reduces the shelf life of the ladoos.
- Don’t Overcook Jaggery: Turn off the heat as soon as the jaggery melts and foams. If you boil it too long, the ladoos will become rock hard.
- Bind While Warm: You must shape the ladoos while the mixture is still warm. If it cools down completely, it will crumble and won’t hold its shape.
- Texture Matters: Keep the nuts slightly coarse for a nice crunch in every bite.
Variations:
- Extra Crunch: You can add Edible Gum (Dink). Fry 50g of dink in ghee until it puffs up, crush it, and add it to the mixture for extra nutrition and crunch.
- Sesame Boost: Add 1/2 cup of roasted white or black sesame seeds (Til) for extra calcium and warmth.
- Kids-Friendly: If making for kids, you can increase the ghee quantity to make the ladoos softer and richer.
- Vegan Version: Replace the Ghee with coconut oil or vegan butter, although the traditional taste comes from ghee.
Also Read – Easy Butter Garlic Chicken Recipe (Hotel-Style)
Serving Suggestions:
- Morning Energy: Eat one Javas Ladoo first thing in the morning with a glass of warm milk. It helps with joint lubrication and energy.
- Mid-Meal Snack: Perfect for a 4 PM hunger pang that is healthy and filling.
- Post-Workout: Great as a natural protein and energy bite after a workout.
FAQs:
Q1: How long can I store Javas Ladoos?
Ans: Since there is very little moisture used, these ladoos stay fresh for up to 1 month when stored in an airtight container at room temperature.
Q2: Can I use sugar instead of jaggery?
Ans: Technically, yes, but jaggery is recommended for this winter recipe because it provides warmth and is healthier than refined sugar.
Q3: Is this recipe good for back pain?
Ans: Yes! Flaxseeds (Alsi) and dry fruits are rich in Omega-3 and essential oils that help lubricate joints and can alleviate back pain and joint stiffness in winter.
Q4: My mixture has become too dry to bind. What should I do?
Ans: Don’t worry. Just heat 2-3 tbsp of ghee and pour it into the mixture. Mix well again, and you should be able to bind the ladoos easily.
Also Read – Masaledar Chicken Sukka Recipe | Authentic Maharashtrian Dry Chicken
Javas Ladoo Recipe: Healthy Flaxseed Energy Balls for Winter Immunity
Ingredients
Main Ingredient:
- 300 g Flaxseeds Javas / Alsi
Dry Fruits & Nuts:
- 100 g Dried Dates Kharik, deseeded and broken
- 100 g Dry Coconut Suka Khobra, grated
- 1 bowl Fox Nuts Makhana
- 50 g Pumpkin Seeds
- 50 g Melon Seeds Magaj
- 50 g Sunflower Seeds
- 50 g Almonds Badam
- 50 g Cashews Kaju
- 5-6 Walnuts Akrod
- 50 g Raisins Black and Regular
Spices & Flavour:
- 1 tbsp Poppy Seeds Khas Khas
- 4 Green Cardamoms Velchi
- A pinch of Nutmeg Jayfal, grated
- 1/2 tbsp Dry Ginger Powder Sunth
Binding:
- 200 g Jaggery Gul, grated (Adjust to 300g for a sweeter taste)
- 2-4 tbsp Ghee Clarified Butter
Instructions
- Roast the Flaxseeds: Heat a pan on medium flame. Dry roast the flaxseeds (javas), stirring constantly until they start making a popping sound (tadtad). Reduce the heat and roast until fragrant. Transfer them onto a cotton cloth to cool (avoid using a steel plate to prevent moisture formation).
- Roast the Coconut & Dates: In the same pan, dry roast the grated dry coconut until light golden. Remove it. Then, roast the dried date pieces for about 2 minutes until warm and crisp. Set aside.
- Roast Nuts & Seeds: Add almonds and cashews to the pan; roast for 2 minutes until lightly spotted. Remove. Next, add walnuts, melon seeds, sunflower seeds, pumpkin seeds, and makhana. Roast on low heat for 2 minutes until crisp.
- Roast Raisins: Briefly roast the raisins until they puff up slightly.
- Grind Ingredients: 1. Grind the cooled flaxseeds along with poppy seeds and cardamom into a coarse powder.2. Pulse the dry coconut, nuts, seeds, and dates separately to a coarse texture (do not make a fine paste; keep it crunchy).3. Mix all the ground ingredients in a large bowl. Add grated nutmeg and dry ginger powder. Mix well.
- Prepare Jaggery Syrup: In the pan, add the grated jaggery and 2 tbsp of ghee. Heat on low until the jaggery melts completely and becomes frothy. Do not overcook or make a hard syrup.
- Bind the Ladoos: Pour the hot, melted jaggery over the mixture. Mix carefully with a spatula. Once it's slightly cool but still warm to the touch, mix with your hands.
- Shape: Take small portions and press firmly to bind them into round Javas Ladoos. If the mixture feels dry, add 1-2 tbsp of melted ghee to help bind.
