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Winter Special – Makki Ke Ladoo (No Sugar, Protein-Rich Cornmeal Balls)

Winter Special – Makki Ke Ladoo (No Sugar, Protein-Rich Cornmeal Balls)

Good for immunity, good for strengthening the body from the inside, and good to keep your body warm from the inside in winter – this traditional Indian Ladoo has its own charm. These Ladoos are perfect for the winter season because it prepares your body to fight the changing weather. It gives you a burst of energy and that is why you can eat them in the morning. These are rich in proteins and fibers. Most importantly, these are highly addictive and irresistible. You can’t have just one. So, Beware!

Story Time

Let me share one secret with you. No matter how much I avoid eating too many sweets, I lose control when it comes to Ladoos. Literally! I am a big fan of besan ladoos, motichoor ladoos and gond ke ladoo. For me, these are highly addictive and irresistible. I simply can not eat just one. In fact, I can easily have 2 to 3 Ladoos in one go. Hard to believe, Right? By the way, I found a partner (my husband) who is just like me when it comes to Ladoos 😀

My mom and even my mother-in-law make big-size Ladoos. And since we can not stop at just one piece, we end up eating a lot more quantity of it. That is why I make slightly smaller size Ladoos. I try to fool my brain like this. I eat less quantity of it and let my mind think that I already had two pieces and I should stop. It is weird but works for me. You can also try that and let me know if this trick works for you too.

What is Makki Ke Ladoo (Cornmeal Energy Balls)?

Makki Ke Ladoo, Maize Flour Ladoos, or Cornmeal Energy Balls is a traditional Indian sweet or mithai recipe. It is often made during the winter season because all the ingredients are good to keep your body warm, strengthens your immunity, and give you a boost of energy too.

It contains Cornmeal (Makki Ka Aata or Maize Flour), gram flour (besan), turmeric powder, nuts, and seeds, jaggery or sugar, and ghee. This blog is a reminder to grab all the ingredients and make it when the winters are still there. These are also called makki ke aate ki pinni, or energy balls in English.

What is the difference between cornmeal and cornflour?

I get this asked so many times if cornmeal and cornflour are one and the same thing. And the answer is – No! They are as different as Wholewheat Flour (Aata) and All-Purpose Flour (Maida). Cornmeal and cornflour are derived from the same ingredient and that is ”Dried Corn”. Cornmeal is basically flour made out of corn and it is yellow in color. It feels gritty too. Cornflour is also flour but it is much more processed till it is absolutely fine and changes to white in color.

Cornmeal or makke ka aata (in hindi) is used to make chappatis or rotis which we often serve with sarson ka saag. It is yet another Indian delicacy. On the other hand, cornflour is used as a thickening ingredient which is often used to thicken soups, sauces, and curries. I would suggest you be careful while buying because different countries have different names for these ingredients.

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Is this recipe Vegan?

No. I am afraid not. It has got one ingredient that is not plant-based or vegan – Ghee. Ghee is a dairy product. But these days you can get vegan ghee too. If you can find that, you can replace ghee with a vegan substitute.

Also, to make these Ladoos vegan, follow the recipe of Vegan Ladoos.

How to store Makki Ke Ladoo?

Makki Ke Ladoo can be stored in an air-tight container at room temperature for around 3 to 4 weeks. It can last a long time so you can make a big batch. But let me warn you, these are highly addictive and irresistible and you won’t be able to have just one. They finish very fast.

Easy Swaps

  1. Nuts and Seeds: Use any that are available.
  2. Flour: You can skip besan altogether. You can even mix two flours in any ratio.
  3. Ghee: To make vegan ladoos, substitute ghee with a combination of coconut oil and nut butter. You can check out the vegan ladoos recipe.
  4. Jaggery Powder: Use sugar, brown sugar, coconut sugar, or any other sweetener instead.

More Energy Balls or Ladoos – just as good

  1. Vegan Pinnis / Vegan Gond Ke Ladoo
  2. Date Rolls (No Sugar Khajur Barfi)
  3. Amaranth and Dates Energy Bars
  4. Gond Ke Ladoo
  5. Bajre Ke Ladoo (Pearl Millet Energy Balls)

More Winter Recipes

  1. Maggi Ramen
  2. Amla & Beetroot Juice
  3. Spicy Miso Ramen
  4. Vegan Spinach Pesto
  5. Spinach and Banana Smoothie

Now grab all the ingredients because you are ready to make this delicious sweet treat at home. I am sure you and your family will enjoy it and from now on will never buy it from the shops. Homemade ones are always tastier and contain the best quality ingredients. These are good for a quick and easy grab-and-go breakfast, snack, and even for an everyday dessert. You can even consume it in the morning with some warm milk. That keeps you full and energetic for a long time.

If you try this recipe and like it too, please share the photo of your creation on Instagram and tag us @thefearlesscooking. We just love to see your recreation of our recipes.

Happy Cooking 🙂

Love from us

Richa & Jatin

Winter Special – Makki Ke Ladoo (No Sugar, Protein-Rich Cornmeal Balls)

Healthy. Nutritious. Delicious.

Prepare your body to fight the cough and cold during the winter season. This sweet delight is just perfect to strengthen immunity and stamina and it gives you a boost of energy too. Do not wait and try it before the winter season ends.

25

Servings

50 min

Prep Time

30 min

Cook Time

1 hr 20 min

Total Time


Ingredients

Steps

Prepare Nuts & Seeds
  1. In a pan, roast all the almonds and cashews together. It takes around 3 to 5 minutes on medium-low flame. Once done, take them out in a bowl. 
  2. To the same pan, add seeds - sunflower and pumpkin - and roast for a minute or two. Keep the flame on medium-low. Once done, switch off the flame and add poppy seeds and mix for a few seconds. Then, take them out from the pan to avoid burning.
  3. In a food processor, add roasted nuts, raisins, and seeds and process them coarsely. 
  4. Do not make a fine mixture. We want the nuts and seeds to have a bite.
  5. Once done, transfer them to a large bowl. 
Prepare Ladoos
  1. In a large saucepan, add cornmeal (makki ka aata), gram flour, and turmeric powder.  Roast until fragrant or slightly brown. Keep the flame low and keep stirring else the flour will burn. It takes around 15 - 20 minutes on medium-low flame. 
  2. Do not darken the flour. Just roast until the color slightly changes.
  3. Transfer it to the same bowl in which we have the nuts and seeds mixture. 
  4. Add jaggery powder, crushed cardamom, and desiccated coconut. Mix and combine everything well. 
  5. Start adding ghee - 1/4 Cup at a time. Mix well. Add more and combine everything well until the mixture starts to form a ball. The total amount of ghee added is 3/4 Cup.
  6. You may adjust the amount of ghee. Just make sure it is not too much or too less. In both cases, it would be difficult to shape.
  7. Start shaping the mixture into small balls - the size of a table tennis ball. To do this, take some mixture in your palm and press it tightly in your fist. Once it comes together, roll it in between your palms and shape it into a ball. Repeat the same with the remaining mixture. 
  8. The total number of Ladoos formed is 25.
  9. Once done, store them in an air-tight container and enjoy. 

FAQs

What is Makki Ke Ladoo (Cornmeal Energy Balls)?
+
Makki Ke Ladoo, Maize Flour Ladoos, or Cornmeal Energy Balls is a traditional Indian sweet or mithai recipe. It is often made during the winter season because all the ingredients are good to keep your body warm, strengthens your immunity, and give you a boost of energy too. It contains Cornmeal (Makki Ka Aata or Maize Flour), gram flour (besan), turmeric powder, nuts and seeds, jaggery or sugar, and ghee. This blog is a reminder to grab all the ingredients and make it when the winters are still there. These are also called makki ke pinni, or energy balls in English.

What is the difference between cornmeal and cornflour?
+
Cornmeal and cornflour are derived from the same ingredient and that is ”Dried Corn”. Cornmeal is basically a flour made out of corn and it is yellow in color. It feels gritty too. Cornflour is also flour but it is much more processed till it is absolutely fine and changes to white in color. Cornmeal or makke ka aata (in hindi) is used to make chappatis or rotis which we often serve with sarson ka saag. It is yet another Indian delicacy. On the other hand, cornflour is used as a thickening ingredient which is often used to thicken soups, sauces, and curries. I would suggest you be careful while buying because different countries have different names for these ingredients.

What are the other names for makki ka aata?
+

Makki Ka Aata is also known as makke ka aata, cornmeal, cornflour in some countries, or maize flour. Just remember, it is yellow in color and neither gritty not fine in texture.


Can we make vegan makki ke ladoo?
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You can definitely make vegan makki Ke Ladoo. To do that, simply replace ghee with coconut oil and almond butter (or any nut butter). If you are adding almond butter, there is no need to add almonds to the recipe. You can follow the recipe of vegan gond ke ladoo for any guidance.

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