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