Quinoa Jaggery Ladoo

Quinoa Jaggery Ladoo- an easy and protein packed treat to make this festive season.

These ladoos are refined sugar-free, gluten-free and require no cooking other than roasting the quinoa in the oven.

8 round balls made of quinoa placed in a black round pan

Every year when I brainstorm Diwali recipes, my goal is to come up with recipes which not only taste good but are also easy to make.

Sure, I would throw in a more complicated recipe at times. But, I try hard to strive a balance. I know you guys love easy recipes (who doesn’t?) and bonus if it’s also healthy.

So, if you are looking for an easy sweet for this festive season which is easy, requires no cooking and is also healthier then these Quinoa Jaggery Ladoo checks all those boxes!

These are made with a handful of ingredients and can be made in less than 30 minutes. The bulk of the time taken to make these ladoos is actually the time taken to roast the quinoa so it’s hands free time.

These Quinoa Jaggery Ladoo

✔are an easy treat to make for the festive season.

✔are free of refined sugar.

✔packed with protein.

✔require no cooking, other than roasting the quinoa in the oven.

These also double up a healthy energy balls/bites. So, you don’t need a festive occasion to make these.

Just make a batch and these will be a great way to satisfy the sweet cravings.

For these ladoo, I roasted the quinoa in the oven and then grind it to a fine powder. In a way, I made quinoa flour.

So if you have quinoa flour, I think you can use that directly in the recipe.

Sarvesh who is not a quinoa fan said he could not tell there was quinoa in it! It gets a nutty taste and aroma after being roasted in the oven and then the cardamom and nuts, ghee add to the flavor.

So if are skeptical about it tasting like “quinoa”, it does not really taste like it.

Ingredients

Quinoa: The main ingredient for these ladoos is obviously the quinoa. I have used white quinoa here.

To rinse the quinoa or not? A lot of recipes call for rinsing the quinoa first since rinsing removes  quinoa’s natural coating called saponin which can make it taste bitter.

However for this recipe, I didn’t rinse it. The quinoa that I used from costco (Kirkland brand) is pre-rinsed. So it’s good to use.

If you have quinoa which isn’t rinsed it might be a good idea to rinse the quinoa first and then sun-dry or let it air dry completely and then roast in the oven. So do keep this in mind.

I have roasted the quinoa in the oven since it’s a hands-free option and I prefer that. If you want you can also roast it on a pan.

If using a pan on stove-top, roast on medium heat until the quinoa starts smelling nutty, stir continuously for even roasting.

Almond flour: I have also used some almond flour here. The first time, I tested these ladoos, I did not use almond flour and the ladoos were fine.

But I just felt like it needed some more flavor from something else other than quinoa and so I added almond flour. And I quite liked the version with almond flour better.

If you don’t have almond flour, pulse some almonds in a food processor and use that. And if you want, you can even skip the almond flour.

However if you skip it, probably then reduce jaggery powder by 1 tablespoon and also reduce milk by 1 tablespoon, so adjust accordingly.

Jaggery: powdered jaggery is what I have used here. The quantity can be adjusted to preference.

Brown sugar will probably also work if you don’t have jaggery.

Ghee: I can’t possibly make ladoo without ghee. I have used only 2 tablespoons of ghee (and 1 teaspoon for frying the nuts and raisins) here but you can definitely add more of it for flavor.

If you happen to use more ghee, reduce the amount of milk in the recipe.

Milk: it’s used for binding the ladoo. I have used whole milk here but you can use any milk. Non-dairy milk will also work just fine.

Nuts & Raisins: for the crunch I have added some cashews and also golden raisins since I love them in my ladoo.

You can also use almonds, pistachios if you like.

Cardamom powder: a favorite spice which I always end up adding in my ladoos. Another good spice to be added here (just a pinch) would be nutmeg.

You guys will love how easy these ladoos are! During the festive season, there’s always so much to do, so such easy recipes come in handy.

I hope you guys will give these Quinoa Jaggery Ladoo a try and do let me know how they turned out.

Making these vegan: you can make this recipe vegan. Use vegan butter in place of ghee and that’s all.

Method

1- Pre-heat oven to 350 F degrees. Place quinoa on a baking sheet lined with parchment paper. Roast at 350 F degrees for 17 minutes, you can shake the tray once in between for even roasting. It will have nutty aroma once roasted.

2- Then remove quinoa from oven and transfer the roasted quinoa to a grinder. I like using my spice grinder (which is actually a coffee grinder but I use it all the time for grinding spices/nuts etc.)

Then grind quinoa to a fine powder and then transfer to a large bowl.

3- Now heat 1 teaspoon ghee in a small pan on medium heat and add cashews and raisins to it.

Fry until cashews are browned and raisins plump up. Transfer the cashews and raisins to the bowl of ground quinoa.

4- To the same bowl, now also add to the bowl jaggery powder, almond flour and cardamom powder. Mix everything together using your hands.

picture collage of making quinoa jaggery ladoo

5- Now, heat remaining 2 tablespoons ghee in a small pan. You just want to warm it up a bit and then add it to the bowl. Mix everything together using your fingers.

6- Now, add the milk- 1 tablespoon at a time. I needed 3 tablespoons milk to bind the ladoos. Check how much you need and add more as needed

7- Mix everything very well using your fingers.

8- Then take a small portion from the mixture (around 35 grams) and press between your palm to bind it, then roll to form a round shape ladoo.

picture collage of making quinoa jaggery ladoo

Make all ladoos similarly. These quinoa jaggery ladoo will keep well at room temperature for 5-6 days. I really thought these ladoo tastes even better the next day!

quinoa ladoo arranged on a pan with one ladoo cut in half to show the inside texture

If you’ve tried this Quinoa Jaggery Ladoo Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen!

Quinoa Jaggery Ladoo

8 round balls made of quinoa placed in a black round pan
Manali
Quick and easy Quinoa Jaggery Ladoo are free of refined sugar, gluten-free, packed with protein and a healthier treat to make for the festive season!
5 from 3 votes
Prep Time 10 mins
Cook Time 17 mins
Total Time 27 mins
Course Dessert
Cuisine Indian
Servings 10 ladoo
Calories 130 kcal

Ingredients
  

  • 1 cup quinoa 185 grams, raw quinoa (I used white quinoa which was pre-rinsed)
  • 1 teaspoon + 2 tablespoon ghee 5 ml + 30 ml
  • 1 tablespoon broken cashews
  • 1 tablespoon golden raisins
  • 1/2 cup powdered jaggery 67 grams
  • 2 tablespoons almond flour 20 grams
  • 1/2 teaspoon cardamom powder
  • 3 tablespoons milk 45 ml, as needed

Instructions
 

  • Pre-heat oven to 350 F degrees. Place quinoa on a baking sheet lined with parchment paper. Roast at 350 F degrees for 17 minutes, you can shake the tray once in between for even roasting. The quinoa will have a nutty aroma once roasted.
    Then remove from oven and transfer the roasted quinoa to a coffee/spice grinder and grind to a fine powder and then transfer to a large bowl.
    white color ground flour in a grinder
  • Now heat 1 teaspoon ghee in a small pan on medium heat and add cashews and raisins to it.
    Fry until cashews are browned and raisins plump up. Transfer the cashews and raisins to the bowl of ground quinoa. 
    raisins and cashews being cooked in a pan
  • To the same bowl, now also add to the bowl jaggery powder, almond flour and cardamom powder. Mix everything together using your hands.
    large bowl with flour, jaggery, nuts and raisins
  • Now, heat remaining 2 tablespoons ghee in a small pan. You just want to warm it up a bit and then add it to the bowl. Mix everything together using your fingers.
    Now, add the milk- 1 tablespoon at a time. I needed 3 tablespoons milk to bind the ladoos. Check how much you need and add more as needed
    milk being added to a bowl of flour
  • Mix everything very well using your fingers. 
    hand mixing flour in a bowl
  • Then take a small portion from the mixture (around 35 grams) and press between your palm to bind it, then roll to form a round shape ladoo.
    Make all ladoos similarly. These quinoa jaggery ladoo will keep well at room temperature for 5-6 days. I really thought these ladoo tastes even better the next day!
    quinoa ladoo placed on a palm

Notes

  1. If you want, you can add more ghee (3 tablespoons) and less milk (2 tablespoons). The ladoos will have more ghee flavor then.
  2. Each ladoo weighed around 35 grams and I got 10 ladoos out of this. You can make bigger or small ladoos.
  3. You can skip almond flour, I would probably then reduce jaggery powder by 1 tablespoon and also reduce milk by 1 tablespoon so check accordingly.
  4. This is pre-rinsed quinoa so there was no need to rinse the quinoa before roasting in the oven. If your quinoa is not rinsed, it's better to rinse, then sun-dry it and then roast in the oven.

Nutrition

Calories: 130kcalCarbohydrates: 23gProtein: 3gFat: 3gSaturated Fat: 1gCholesterol: 2mgSodium: 3mgPotassium: 120mgFiber: 1gSugar: 11gCalcium: 20mgIron: 1mg
Keyword quinoa jaggery ladoo
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10 thoughts on “Quinoa Jaggery Ladoo

  1. Great idea. Will definitely add quinoa in my healthy ladoo recipe.
    Almond butter is a good substitute to milk for a better shelf life.

  2. Sounds like a recipe for a healthy and tasty ladoo! How many ladoos does this recipe yield? Also, which brand of jaggery powder did you use? I have found a difference between the many types available.
    I just wanted to say that I really like your website– the pictures are vibrant and colorful, the pictures of the steps of the recipe are very useful, the helpful notes and the nutrition information–all make for a great go-to site for trying new recipes, and variations to traditional ones too! Keep the recipes coming!

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