Cornflakes Laddoo

In Mangalore we a company  called Pon Pon sells only laddoos. They make different variety of laddoos from Ashtami Laddoo to Bombay laddoo. One unique laddoo I tried from them was Cornflakes laddoo. Yes you heard me right! It is made of the puffed cornflakes we use for chivda. It is crunchy and tasty and my daughter manya loved the taste. We even got some back here and they got empty in a jiffy. She asked me to make it but I was like after all we have to fry it! But yes I love to experiment so I thought of making it with Kellogs Cornflakes and yes it did turn out to be a real Hit! Manya was happy about it and so was I for creating a healthy Dessert/Snack.  Why buy the unhealthy bars when we can make healthy ones at home. Next time I am going to make these as chikkis as it is easy to bite than laddoo(my teeth aren’t strong enough you see ;) ).

This is perfect treat for kids Snack box and even a good treat for Diwali.

Here is the recipe for Cornflakes Laddoo

Preparation Time : 15 mins

Makes – 12 ladoos

 Ingredients:

Cornflakes – 1 ½ cup
Jaggery9 Unrefined sugar made from sugarcane juice. Available at any good Indian stores )– 3/ 4^th  cup
Water – 3 tbsp
Ghee – 1 tsp + greasing hands
Roasted and deskinned peanutes – 3 tblspn


Method:

Preparing of Cornflakes for Laddoo:

Take cornflakes in a wide plate and crush them roughly with your hands and keep them aside for later use.

 How to make jaggery syrup

Put jaggery on heavy bottom skillet on medium heat and add 3 tbsp water. Jaggery will melt and start boiling. Let it boil on low heat and keep stirring.

After around 10 minutes pour a drop of this syrup in a bowl of water. If the drop maintains its round shape, then it means syrup is ready. If the drop falls flat at bottom of the bowl, then it still needs to be boiled for few more minutes.

Syrup gets ready in approximately 10-15 minutes.

Now add the roughly crushed cornflakes and mix with the jaggery syrup thoroughly. And pour this mixture in a large  greased bowl.

Grease your hands with a little ghee.

And start shaping into small balls from this mixture when it is hot because the mixture gets hard as it cools down.

Place this in a air tight container only after it has cooled completely and serve.

Aps Note:

Make sure that you keep stirring the jaggery continuously on low heat as it gets burned easily.

If you find it difficult to roll, you can use greased ladle or greased rolling pin and gently press them on the a well greased pan/board  to spread them evenly. And just give cuts while hot so that it is easy to break.

Sometimes the syrup needs more of cornflakes depending on the thickness of the syrup in such cases if you feel the need of adding more flakes add little by little until you feel you can now roll the laddoos. 

Happy Cooking,

Aps