Javas Ladoo Recipe: Healthy Flaxseed Energy Balls for Winter Immunity
Learn how to make authentic Javas Ladoo (Flaxseed Ladoo) with dry fruits and jaggery. A sugar-free, nutrient-rich winter snack for joint pain relief and 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.