50g ragi flour
50g jowar flour
4 tsp flaxseed powder
50g desiccated coconut
30g roasted sesame seeds
1 1/4 cup jaggery (soft texture)
1 tsp coconut oil (to grease the palms)
2-3 green elaichi (finely powdered)
1 tbsp roasted cashew nut
1 tbsp ghee
Heat ghee in a heavy bottom pan and lightly fry all the flours on a medium flame for 4-5 minutes.
Now add the desiccated coconut, sesame seeds, and flaxseed powder. Do not over-fry. Set this aside to cool.
Melt jaggery with ¼ cup of water in a pan, filter, and remove impurities. (You can skip filtering if your sweetener is free from debris)
Rinse the pan, and pour the filtered mix back into the pan. Add cardamom powder.
Begin to boil till it reaches a softball consistency. To check this add a little water in a small bowl, and pour ¼ to ½ tsp of the mixture in the water. Leave it undisturbed for 30 seconds, and try to make a ball out of this dropped syrup. This ball must be soft and not hard.
Turn off the heat. Add the flour little by little but quickly. Make sure there are no lumps, and add the cashew nuts. Mix well.
Grease your hands and make the balls. You have to be really quick in rolling else the mix will dry up faster.
Cool multigrain laddu thoroughly and store in an airtight container.
Store for upto 2 weeks.