Recipe: Jamun and Jaggery Ladoos

These ladoos look like an indulgence and work like a remedy. Dried jamun, jaggery, almonds, and cardamom — rolled into small bites that keep well, travel well, and disappear fast. Make a batch on the weekend, and you are sorted for the week.

Prep Time: 20 mins | Setting Time: 2 hrs | Makes: 12-15 ladoos

Ingredients

• 200g dried jamun (sun-dried, crushed) or 300g fresh jamun pulp (dried in oven at 60°C for 3 hours)
• 100g jaggery powder (gur ka powder)
• 2 tbsp almond powder
• 1 tbsp ghee
• ½ tsp cardamom powder
• Pinch of black salt

Shop the ingredients here

Method

1. Crush sun-dried jamun into coarse powder. Mix with jaggery powder, almond powder, and cardamom.
2. Add ghee and mix until the texture becomes crumbly but holds together when pressed.
3. Roll into small balls (1-inch diameter). Dust with black salt if desired.
4. Place on parchment paper and refrigerate for 2 hours until firm.
5. Store in an airtight container in the fridge for up to 2 weeks.