I’ve never met a child whose eyes didn’t grow as wide as the size of a laddoo when spotting this much-loved treat. It’s incredible how much joy is packed inside this tiny ball of deliciousness. And how much delight a kid takes in breaking that perfectly round mould into tiny, crumbly bites. The humble laddoo can hold its own against more modern, chocolate-based sweets. And it can even be every mother’s favourite oxymoron – a healthy dessert!

Here are five simple and tasty laddoo recipes that you can make with your child’s help. Whether you’re cooking with a two-year-old or a 12-year-old, put your young one on laddoo-rolling duty. And then enjoy a post-meal delight together. Or, they could even be eaten as evening snacks for kids. And when there’s a special festival around the corner, they are perfect bite-size treats for the whole family.  

#1 Besan laddoo

Ingredients (makes 15 laddoos):

  • Finely sieved besan – 2 cups
  • Powdered raw sugar/jaggery powder – 1 cup 
  • Ghee – 1/2 cup
  • Elaichi powder – 1 tsp
  • Chopped/sliced nuts like cashews or almonds – a handful

Recipe:

  • Roast the besan in a pan for 10 minutes on medium heat. Stir often, so it doesn’t burn 
  • Wait till the besan releases a nutty aroma, then add ghee in slowly and stir
  • Once the mixture is cooked properly, take it off the stove
  • Add the sugar or jaggery powder 
  • Mix the dough well, so all the sugar melts into the besan mixture
  • Add the elaichi powder and nuts and mix thoroughly
  • Chill the mixture in the fridge for 10-15 minutes till the next step
  • Once the mixture is ready and cooled, get your child to help to roll laddoo-shaped balls.  
  • Optionally, you can add a piece of cashew or almond as a garnish on top of the laddoo. 
  • Once the laddoos are cooled, store in an airtight container

Cooking time: 30 minutes

#2 Til ke laddoo 

Ingredients (makes 12 laddoos):

  • Til seeds – 1 cup
  • Jaggery (whole or powder) – 1 cup
  • Ghee – 1 tbsp 
  • Elaichi powder – 1/4 tsp 

Recipe:

  • Dry roast the til seeds in a pan on medium heat for a little less than 10 minutes
  • Warm up the ghee in another pan, add the jaggery and cook for 5 minutes on low heat
  • Add the roasted til seeds and elaichi powder into the melted jaggery, stir till everything is thoroughly mixed 
  • Lightly grease a plate or bowl with ghee, and pour the mixture into it
  • Wet your hands and make laddoo-shaped balls while the mixture is still warm. (You can also let the til-jaggery mix set in a pan and cut barfi shaped pieces)  
  • Once the laddoos are cooled, store in an airtight container 

Cooking time: 25 minutes

#3 Ragi laddoo 

Ingredients (makes 15 laddoos):

  • Ragi atta – 1 and 1/2 cup
  • Jaggery (whole or powder) – 3/4th cup
  • Ghee – 5 tbsp 
  • Elaichi powder – 1/2 tsp

Recipe:

  • Dry roast the ragi atta in a pan on low heat; occasionally stir till the colour changes and the atta releases a fragrance
  • Add ghee and stir for five more minutes
  • Take the mixture off the pan, and add the jaggery and elaichi powder
  • Mix thoroughly so that no lumps are formed
  • Once slightly cooled, roll laddoo-shaped balls. Add more ghee as needed if the mixture feels dry.
  • Once ready, store in an airtight container

Cooking time: 15 minutes

#4 Peanut laddoo 

Ingredients (makes 12 laddoos):

  • Peanuts – 1 cup
  • Jaggery powder – 1/3 cup

Recipe:

  • In a pan, roast the peanuts on the stove for 10 minutes, till the nuts are fully cooked
  • Take the peanuts off the stove and cool
  • Once cooled, take the skin off the peanuts 
  • Grind the peanuts in the mixer for one minute till the nuts form a coarse powder
  • Add jaggery powder and grind a bit more till the peanuts release a small amount of oil (Don’t over grind or else you’ll end up with peanut butter)
  • Empty the peanut-jaggery mix in a bowl and roll into laddoo-shaped balls.
  • Once ready, store in an airtight container

Cooking time: 20 minutes

#5 Coconut laddoo 

Ingredients (makes 12 laddoos):

  • Desiccated or finely-grated, fresh coconut – 1 cup
  • Milk – 1/2 cup
  • Fresh shredded coconut (for rolling the laddoo) – 1/3 cup
  • Jaggery powder – 3/4th cup
  • Chopped roasted dry fruits (mix of kaju, pistachios, almonds) – 1/2 cup
  • Ghee – 1 tbsp 

Recipe:

  • Warm the ghee in a pan on medium flame and fry the chopped nuts for 3-4 minutes
  • Remove the nuts from the pan
  • Roast the desiccated coconut for 5 minutes on a low flame 
  • Add the milk and jaggery powder and stir well
  • Continue to cook till the mixture doesn’t stick to the pan
  • Take the mix off the stove and cool 
  • Make laddoo-shaped balls
  • Layout the shredded coconut in a pan. Roll each laddoo across till it is covered with fresh coconut
  • Once ready, store in an airtight container

Cooking time: 30 minutes

Conclusion

You can combine ingredients from some of the recipes listed above to make another type of laddoo. Or you can stick to the traditional way. Either way, you and your child can enjoy the delicious, wholesome flavours every laddoo promises to bring.