Diabetic Multigrain Laddo

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Ingredients

Ingredients	Quantity
Multigrain flour (ragi, jowar, bajra, wheat, sesame seeds) (mixed in equal amounts to make 2 cups)	2 cups
Jaggery	¼ cup
Desi Ghee (clarified butter)	1 tablespoon
Cardamom – Finely powdered	2-3
Roasted almonds	5-6
Roasted flax seeds	1 teaspoon (optional)

Heat ghee in a heavy-bottomed pan and fry the multigrain flour lightly on a medium flame till golden brown. Set aside to cool
Melt jaggery with 1/4 cup water in a pan; filter and remove impurities. You can skip this step if your jaggery is free of impurities
Rinse the pan. Pour the filtered mix back to the pan and add cardamom powder. Boil till it reaches a thick consistency. To check if the consistency is right: add water in a small bowl & pour half teaspoon of syrup in the water. Leave it undisturbed for 30 seconds. Try to make a ball with the dropped mixture. If you can make a soft ball, then the syrup is ready
Switch off the flame. Mix the flour and syrup. Make sure there are no lumps. Add nuts and mix well
Grease your hands with ghee and make the balls. You have to make the balls while the mixture is still warm otherwise rolling the mix will be very difficult
Let the balls (ladoos) rest till cool. Store in air tight container