Javas Ladoo – A to Z Maharashtrian Sweets,
When I did Alsi Ladoo for A, I mentioned that another similar ladoo is coming up. Here’s the one that I referred that day. Flaxseed is called Javas/ Alsi in Marathi, so I wanted to make the best use of this seed to cover both the alphabets.
So I looked out for a recipe that’s different from the one I already made. I adapted this ladoo from here. The recipe is totally different, though its another ladoo. I also mentioned that I made about 5 different sweets the day I made these. Out of that two were ladoos with the same main ingredient.
While the taste was different, looks wise it was similar and I had confusion on plating it too. The other preps that I did was to make note of the recipes that called for similar ingredients, like mawa/khova. I made khova at home keeping in mind all the dishes that I would be making. So these were prepared on the same day so as to use up the homemade khova.
Flaxseeds are very rich in omega 3 fatty acids and dietary fibers. This ladoo that I made is a traditional ladoo recipe made with flax seeds, black sesame, and poppy seeds. Since black sesame seeds, and poppy seeds are a very good source of minerals as well, these ladoo are highly nutritious.
Makes 15 to 20 medium size ladoos
Flax seeds / Alsi / Javas – 1 /2 cup
Black sesame / Kala Til – 1 /4 cup
Poppy seeds – 1 /4 cup
Edible gum / goond – 2 to 3 tbsp
Roasted Mixed Nuts like Almonds, Cashews, Pistas – 1/ 2 cups
Wheat Flour – 1 /2 cup
Khoya / Mawa – 3 /4 to 1 cup
Ghee – 3 /4 cup
Powdered Sugar – 3 /4 cup
How to make the Javas Ladoo
Dry roast black sesame, poppy seeds separately on medium heat for 2-4 mins. Remove and keep it aside.
Next heat a nonstick pan with a tsp ghee, roast the wheat flour till it starts turning colour. Remove.
In the same pan, heat another tsp of ghee, roast the flax seed meal well for couple of minutes. remove.
Next add a tsp of ghee, roast the gond till it blooms and puffs up. Remove and allow to cool down. Grind to a powder once it cools down
Likewise, chop and roast the nuts in ghee.
Powder the sesame seeds, poppy seeds and half of the roasted nuts to a powder. Transfer to a bowl.
Finally fry the khoya for a couple of minutes on medium heat.
Now add all the ingredients to the bowl. When mixture is still lukewarm but not hot, add powdered sugar and mix well.
Take a fistful of this mixture and press into hard balls. If the mix is not coming together, add melted ghee spoon by spoon to bind the mix.
Continue making all the balls and store in an airtight container.