Bajara Coconut Laddu | By Dr. Priti Nanda Sibal

In this bilingual (Hindi‑English) cooking video, Dr. Priti Nanda Sibal demonstrates how to prepare nutritious Bajra (pearl millet) and coconut laddus. She begins by roasting three‑fourths of a cup of bajra flour in a pan until it becomes fragrant and slightly puffed, similar to roasting semolina for halwa. Next, she adds an equal amount of coconut flakes, followed by a customizable mix of seeds and nuts such as sunflower seeds, pumpkin seeds, almonds, or any preferred dry fruits. The mixture is stirred to combine evenly. She then introduces jaggery (organic cane sugar) and a pinch of spice, explaining that jaggery acts as a binder to prevent the laddus from crumbling. After the jaggery melts and coats the mixture, the pan is removed from heat, and the blend is allowed to cool slightly. While still warm, the mixture is kneaded and shaped into round laddus, ensuring they hold together. Throughout, she emphasizes proper roasting, balanced proportions, and the importance of cooling before shaping, offering tips for variations and encouraging viewers to enjoy the healthy sweet treat.










