Alli-Billi Laddoos: A Nutritious & Nostalgic Indian Treat
30 minutes
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About Alli-Billi Laddoos: A Nutritious & Nostalgic Indian Treat
Indulge in the melt-in-your-mouth goodness of Alli-Billi Laddoos, a wholesome Indian treat with a charming backstory and a name lovingly given by a child. This simple recipe transforms pantry staples like flours, nuts, and lentils into a nutritious and flavorful snack.Imagine the warm aroma of roasted flours mingling with the satisfying crunch of nuts and a touch of sweetness. These irresistible laddoos offer a quick energy boost and are perfect for any festive occasion. Easily adaptable with gluten-free options, Alli-Billi Laddoos are a delightful treat for all ages. Rediscover the simple joy of this nostalgic recipe and create lasting memories with your loved ones.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Flours
- 1 cup Ragi Flour
- 1 cup Sorghum Flour (jowar atta)
- 1/2 cup Millet Flour
Legumes
- 1 gm Gram black
- 1/2 gm Bengal Gram Dal
Other Ingredients
- 1/4 cup Flattened Rice flattened rice
- 1 cup Clarified Butter clarified butter
- 3 cup Sugar powdered
Instructions
- Dry roast the finger millet flour, sorghum flour, and millet flour separately in a pan over medium heat. This enhances their nutty flavor. Transfer the roasted flours to a large bowl and mix well.
- Roast the peanuts and almonds in the same pan over medium heat until fragrant. Let them cool completely.
- Grind the cooled peanuts and almonds into a coarse powder using a dry grinder or food processor. Add this nut powder to the bowl of mixed flours.
- Dry roast the black gram and bengal gram separately in the pan until they turn light brown and aromatic. Set aside to cool.
- Grind the cooled black gram and bengal gram into a fine powder. Add this lentil powder to the flour and nut mixture.
- Lightly roast the poha (flattened rice) in the pan for about 2 minutes until it becomes slightly crisp. Grind it into a fine powder and add it to the main mixture.
- Gently heat the ghee in a separate pan over low heat. Warm ghee binds the laddoos and adds a rich flavor.
- Add the powdered sugar to the dry ingredients and mix thoroughly, ensuring there are no lumps.
- Gradually add the warm ghee to the mixture and combine until it comes together. The mixture should be moist enough to form balls.
- Shape the mixture into small, round laddoos. Store the laddoos in an airtight container at room temperature for up to 2-3 weeks.
Recipe Notes
Good To Know
- For extra crunch and aroma, lightly roast the peanuts and almonds before grinding or adding them to the flour mixture.
- If you prefer a softer laddoo, add a tablespoon of warm ghee while shaping them.
- To make these laddoos gluten-free, substitute the regular flour with more millet or sorghum flour, but add a pinch of cardamom and a tablespoon of powdered jaggery for a balanced taste and improved binding.
Expert Tips
- Adjust the sweetness by increasing or decreasing the amount of jaggery or sweetener used. Taste the mixture before shaping to ensure it meets your preference.
- For a visually appealing laddoo, you can roll them in chopped nuts, desiccated coconut, or even colorful sprinkles after shaping.
- If the mixture is too dry and crumbly, add a little more melted ghee or warm milk, a teaspoon at a time, until it comes together.
Storage Instructions
- Store the laddoos in an airtight container with a small piece of dried coconut or a bay leaf to help retain freshness and prevent them from getting soggy.
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Recipe Nutrition
Calories: 1110kcalCarbohydrates: 145gProtein: 17gFat: 54gPolyunsaturated Fat: 16.2gMonounsaturated Fat: 32.4gFiber: 6gSugar: 77g
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4 Comments
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Great recipe! I’m eager to try it.
This looks so good! Appreciate the share.
Looks so mouthwatering! Thanks for sharing.
This looks so good! Can’t wait to cook it.