Last Updated on 3 months by Neha Deshmukh

Beetroot Ladoo Recipe – Traditional Indian Sweet with Wheat Flour & Jaggery

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Beetroot Ladoo. These aren’t your average sweets; they’re packed with goodness, subtly sweet, and have a beautiful earthy flavor. I first made these when trying to sneak more veggies into my kids’ diets, and honestly, they didn’t even notice! It’s a fantastic way to enjoy beetroot in a completely different form. Let’s get cooking!

Why You’ll Love This Recipe

These Beetroot Ladoos are more than just a delicious treat. They’re a wonderful blend of traditional flavors and healthy ingredients. The sweetness from the jaggery perfectly complements the earthy beetroot, and the wheat flour gives them a lovely texture. Plus, they’re surprisingly easy to make! They’re perfect for festivals, special occasions, or just a little something sweet with your evening chai.

Ingredients

Here’s what you’ll need to make these delightful ladoos:

• 2 cups Chopped Beetroot Leaves and tender stems
• 1 small Boiled Beetroot
• ½ cup Wheat Flour
• ½ cup Roasted Bengal Gram (Chutney Dal)
• 1 cup crushed Jaggery
• 1 tablespoon Roasted Sesame Seeds coarse Powder
• 5 teaspoons Pure Ghee
• 3 tablespoons Puffed Amaranth (Rajgira Laahi)
• 2 pinch Salt

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Beetroot Leaves: Don’t discard the leaves! They’re incredibly nutritious and add a wonderful depth of flavor. Make sure they’re clean and tender.
• Wheat Flour: Roasting the wheat flour is key. It enhances the nutty aroma and gives the ladoos a lovely crumbly texture. We’re using about 100 grams here.
• Roasted Bengal Gram (Chutney Dal): This adds a lovely texture and a subtle nutty flavor. You can find this at most Indian grocery stores. Grinding it with the jaggery helps bind everything together.
• Jaggery: Jaggery is unrefined cane sugar, giving a beautiful caramel-like flavor. The sweetness level can vary depending on the jaggery, so adjust to your taste. My grandmother always used a darker, more robust jaggery, while my mom prefers a lighter one!

Step-By-Step Instructions

Alright, let’s get to the fun part – making the ladoos!

1. First, clean and dry your beetroot leaves thoroughly. Separate the tender stems and chop them finely.
2. Roast the leaves in 2 teaspoons of ghee for about 5 minutes, until they wilt down. Set them aside to cool.
3. In a separate pan, roast the wheat flour in 3 teaspoons of ghee until it becomes fragrant – about 3-5 minutes. Transfer it to a large bowl.
4. Grind the roasted leaves and boiled beetroot together to form a coarse mixture. Don’t make it too smooth!
5. Pulse the roasted bengal gram in a grinder until it’s a coarse powder. Then, add the crushed jaggery and grind together until well combined.
6. Now, combine everything in the bowl with the roasted wheat flour: the beet mixture, the bengal gram-jaggery mixture, sesame powder, and a pinch of salt.
7. Add the remaining ghee and mix everything really well. The mixture should come together and be slightly sticky.
8. Take a small portion and shape it into a ladoo. Roll the ladoo in puffed amaranth to coat it evenly. Repeat with the remaining mixture.

Expert Tips

• Don’t overcook the beetroot leaves, or they’ll become bitter.
• Make sure the mixture isn’t too hot when you’re shaping the ladoos, or it will be difficult to handle.
• If the mixture feels too dry, add a teaspoon of ghee at a time until it comes together.
• For a smoother texture, you can grind the mixture a little longer, but I prefer the slightly coarse texture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the ghee with a plant-based ghee alternative. Coconut oil works well too, but will impart a slight coconut flavor.
• Gluten-Free Adaptation: Use a gluten-free flour blend in place of the wheat flour. A blend with sorghum and millet works beautifully.
• Spice Level: These ladoos are naturally mild, but you can add a pinch of cardamom powder or nutmeg for a warmer flavor.
• Festival Adaptations: These are perfect for offering during festivals like Diwali or Holi. You can even add a few chopped nuts like cashews or almonds for a richer treat. My friend makes a version with a sprinkle of rose petals for Holi – it looks gorgeous!

Serving Suggestions

These ladoos are delicious on their own, but they also pair wonderfully with a glass of warm milk or a cup of masala chai. They’re a great after-dinner treat or a festive snack.

Storage Instructions

Store the ladoos in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.

FAQs

1. Can I use store-bought beetroot puree instead of boiling and using whole beetroot?

While you can use store-bought puree, I highly recommend using boiled beetroot. It has a more concentrated flavor and gives the ladoos a better texture.

2. What is the purpose of roasting the wheat flour and Bengal gram?

Roasting enhances the flavor and aroma of both ingredients. It also helps to remove any moisture, resulting in a better texture for the ladoos.

3. Can I adjust the sweetness level of the ladoos?

Absolutely! Adjust the amount of jaggery to your liking. Start with ¾ cup and add more if needed.

4. How can I tell if the ladoos are properly set and will hold their shape?

The mixture should come together and be slightly sticky, but not too wet. If you can easily form a ladoo that holds its shape, it’s ready!

5. What is the significance of using ghee in this recipe?

Ghee adds a rich flavor and a lovely texture to the ladoos. It also has a long shelf life and is considered auspicious in Indian cooking.

6. Can I add any nuts or dry fruits to this ladoo recipe?

Definitely! Chopped cashews, almonds, or pistachios would be delicious additions. Just add them to the mixture along with the other ingredients.