Makar Sankranti 2024: Want to skip til laddus? Make gooseberry millet laddu, dates and almond laddu

Enjoying til laddus are a must during Makar Sankranti celebrations. The sweet combination of sesame seeds, nuts and jaggery deconstructing in our mouths after the first bite is simply heavenly. The sticky aftertaste coupled with the nuttiness makes you want to eat more than one every single time. However, there may be many people who are either bored of the laddus or are allergic to the ingredients used in the laddus, which may often spoil their celebrations during this time of the year.

With India's rich history of laddus, til laddus isn't the only laddus you can enjoy during Makar Sankranti, which falls on January 15 this year, along with Lohri and Pongal. The festival is particularly marked by kite-flying in Mumbai but also more importantly til laddus, which are gorged on in abundance. If you have been wanting a change, then Indian chefs say there are many different types of laddus that not only use millet but also wheat flour, gooseberry, and dates apart from nuts. In fact, they also use of the variety of seeds available today to combine them with nuts to make the traditional version of the modern granola bar.

With Makar Sankranti around the corner, these chefs share some of their most unique laddus recipes for you to make at home. All you have to do is put on your apron and enter the kitchen. While they give an innovative version of the classic, they also share some other creations that will make you look at laddus differently from now on. While experimenting is key, these Indian chefs also share a traditional recipe that they promise will leave you wanting for more.

Finger Millet Sesame Seed Laddus
Til laddus are tempting but if you want to add more to the festive spread, then chef Niriksha Reddy at ITC Grand Central in Parel says you can make the Finger Millet Sesame Seed laddus to help you keep the essence of the festival alive. She explains, "The uniqueness of this laddus is that it is high in fibre. Finger millet and white sesame laddus offer health benefits due to their nutritious ingredients. Finger millet, also known as ragi, is rich in calcium, iron, and fibre. White sesame seeds contribute essential nutrients, including protein and healthy fats. Together, they can support bone health, provide energy, and offer antioxidant properties," adds Shetty.

Ingredients:
Ragi flour 1 cup
Sesame seeds 1/2 cup
Cane sugar/Karumbu sakkarai 1/2 cup
Ghee 4 tbsp
Milk 2 tbsp

Method:
1. In a pan, roast the ragi flour on low flame for a couple of minutes till the raw smell goes in the ghee and then transfer it onto a plate.
2. Toast sesame seeds till they start popping and transfer to the plate.
3. Transfer this mixture into a mixer jar and add the unrefined cane sugar/karumbu sakkarai.
4. Then powder and transfer to a plate.
5. Immediately start making laddus as the residual heat from grinding the mixture is sufficient to let it hold the shape. For the last three laddus, sprinkle a little milk to make the laddus. They turn a little darker in colour.
6. Serve or store in an air-tight container for the future.

Gooseberry Millet laddus
If you want to add a little tang to your laddus, Chef Pawan Kumar at The Park in Navi Mumbai says you can add amla to your laddus and make a Gooseberry Millet laddus. Kumar explains, "Amla, known for its high vitamin C content and numerous health benefits, is the key ingredient in this distinctive laddus. Amla is blended with powdered jaggery, ghee, finger millet and spices like cardamom and ginger to create a refreshing and tangy laddus." Its bright green colour and distinct taste, he says, makes it an appealing and unique addition to the world of laddus.

Ingredients:
Amla 200 gm
Finger millet/ragi flour 160 gm
Palm jaggery 100 gm
Ginger 25 gm
Ghee 30 gm
Cardamom powder 1 gm
Cashewnut (halved) 50 gm
Raisin 25 gm

Method:
1. Roast the cashews and raisin together basted with ghee.
2. Take ghee in pan and roast the millet flour and amla mixture.
3. Put water and jaggery and stir continuously without any lump.
4. Add cashews and raisins. Followed by cardamom powder.
5. Keep aside the mixture to cool.
6. Make small balls and top them with half cashews.

Dates and Almond laddus
Bringing together the best of both worlds, Ganga, the corporate maharaj at Rasotsav in Mumbai, says if you want to skip the til laddus or cannot eat it due to allergies, then you can always make Date and Almond laddus. He explains, "In the world of sweets, dates and almond laddus are the virtuosos. The dates, with their luscious sweetness, blend seamlessly with the almonds, creating a texture that's both chewy and crunchy. It is not just a dessert, it is a culinary masterpiece, where simplicity meets indulgence".

Ingredients:
Pitted dates 1 cup
Almonds (blanched and chopped) 1 cup
Desiccated coconut (optional, for coating) 1/2 cup
Cardamom powder 1/2 tsp

Method:
1. If the dates are not soft, you can soak them in warm water for about 15-20 minutes to soften them. Once softened, drain the water.
2. In a food processor, combine the pitted dates and chopped almonds. Blend until you get a coarse, sticky mixture.
3. Transfer the mixture to a bowl and add cardamom powder. Mix well to ensure the cardamom is evenly distributed.
4. Take small portions of the mixture and roll them into round laddus. If you like, you can roll the laddus in desiccated coconut for added flavour and texture.
5. Repeat the process until you've used all the mixture.
6. Allow the laddus to set for some time. If needed, you can refrigerate them for a short while to firm up.

Churma Laddus
If you don't want to add sesame, millet or amla to your laddus, then Bhawar Singh, the corporate maharaj at Rajdhani in Mumbai says you can always make a Churma laddus, to celebrate the festival that is defined by til laddus and kite-flying. He says, "The churma laddus is a symphony of heritage and creativity and is crunchy, sweet, and infused with a medley of flavours." With an interesting mix of wheat flour, ghee, jaggery, cardamon powder and chopped nuts, it is rich with flavour in every bite.

Ingredients:
Wheat flour 1 cup
Ghee (clarified butter) 1/4 cup
Jaggery (or as per your taste) 1/2 cup
Cardamom powder 1/4 tsp
Chopped nuts (almonds, cashews, and pistachios) a handful

Method:
1. Heat ghee in a pan over medium heat. Add the wheat flour and roast it on low to medium flame until it turns golden brown. Keep stirring continuously to avoid burning.
2. Once the flour is roasted and has a nice aroma, remove it from the heat and let it cool down.
3. In a separate pan, melt the jaggery with a little water to make syrup. Strain the syrup to remove impurities.
4. Now, mix the roasted wheat flour, jaggery syrup, cardamom powder, and chopped nuts in a bowl. Combine everything well to form a dough-like mixture.
5. Allow the mixture to cool slightly, so it is comfortable to handle. Take small portions and shape them into laddus by pressing firmly.

Sugarless Multiseed Nut Laddus
If you love eating laddus but are looking for a sugarless option, then Chef Amandeep Singh, executive sous chef at The Westin Mumbai Garden City, says you can make a Sugarless Multiseed Nut laddus. Singh shares, "These multiseed nut laddus celebrate Makar Sankranti's spirit with a blend of crunchy seeds, wholesome nuts, and the richness of sesame. The harmony of these ingredients not only provides a unique texture but also symbolises the coming together of flavours to create a festive delight."

Ingredients:
Sesame seeds 1 cup
Pumpkin seeds 1/2 cup
Sunflower seeds 1/2 cup
Mixed nuts (almonds, cashews, walnuts), finely chopped 1 cup
Jaggery, grated 1 cup
Ghee 1/2 cup
Cardamom powder 1/2 tsp

Method:
1. Roast sesame seeds, pumpkin seeds, and sunflower seeds separately until they turn golden brown. Allow them to cool.
2. Heat ghee in a pan, add the mixed nuts, and sauté until they are lightly golden.
3. In a separate pan, melt the grated jaggery on low heat until it forms a syrup-like consistency.
4. Mix the roasted seeds, nuts, and cardamom powder into the jaggery syrup. Stir well.
5. Turn off the heat and let the mixture cool slightly. Grease your hands with ghee and shape the mixture into small laddus.

Millets and Mixed Nuts Laddus
Celebrating millets, coconuts and nuts, chef Shubham Chitrakar, executive sous chef at Taj Holiday Village Resort & Spa in Candolim in Goa, says you can make the Millets and Nuts laddus. He shares, "Millet has been a traditional snack base for rural Goa till date. The abundance of coconut in Goa makes it a local must-add ingredient. Traditionally modern food.

Ingredients:
Foxtail millet, finger millet, sorghum millet and multigrain flour in equal quantity 500 gm
Grated jaggery 150 gm or as per taste
Coconut oil as per requirement
Cashew nuts, almonds, sesame seeds or flax seeds roughly chopped as per your diet requirement

Method:
1. Heat the oil in a pan. Once hot, add all the flours and begin frying at low temperature continuously till the raw flour smell goes away and the nice fried fragrance emerges approximately 15 minutes.
2. Add the roasted nuts and or seeds of your choice.
3. You may choose to add a pinch of nutmeg powder or cardamom powder.
4. Mix well, turn off the heat and set it aside.
5. In another pan, heat the pan and melt the jaggery with as little water as possible. It will turn into a syrup.
6. Reduce heat and cook the syrup for approximately 5 minutes. Turn off the heat.
7. Start adding the roasted flour and the nuts gradually and keep it well.
8. Pinch out a small portion of the laddus and roll it in your palm to give it a desired round or oblong shape.
9. Store in a cool, dry place.