Bajra Laddu is a winter special recipe of India. It is a healthy, quick and easy recipe with a lip-smacking taste.
Bajra is called Pearl Millet. Among all the varieties of millets, Bajra possesses longest kernels. Moreover, it can be white, pale yellow, brown, grey, slate blue or purple.
Bajra requires less water and high temperature-almost drought-like conditions to grow. Therefore, it mostly has grown in regions like Africa and Rajasthan in India.
Bajra is a rich source of iron, calcium, and fiber. It also is beneficial to consume during winter as it will also provide warmth due to the presence of jaggery.
Jaggery is always used to obtain sweetness in laddu. You can increase the amount of jaggery used in laddu if you have a sweet tooth and likes more sweetness.
Rajasthan has a popular dish of bajra called “Dal Bati”. Whereas, Gujaratis takes bajra in the form of bhakri.
Bajra is very light and easily digestible. So it can easily be a part of your everyday meal.
While making these laddus make sure you have properly cooked the bajra. If not then it may cause stomach ache and you might not like the raw taste as well.
These laddus can be stored for a week at room temperature. If the climate is hot you may refrigerate them.