PREPARATION OF NUTRITIOUS LADDOO

Indications

 Under five children with different grades of Malnutrition

 Anemic patients
 Antenatal and postnatal mothers with anaemia and low weight to height

Ingredients

 Unseived Wheat flour - 100gm

 Whole green moong dal - 100gm
 Black channa dal - 100gm
 Groundnuts - 100gm
 Jaggery - 200gm
 Ghee - 150 gm
 Gingely seeds -10 gm
Preparation

1. Dry roast the unseived wheat flour on a low flame till it becomes golden colour
2. Dry roast the whole moong dal, Chana dal till it becomes light brown, and powder it
using mixer grinder
3. Powder the roasted groundnuts
4. Take the sauce pan,melt the Jaggery by adding one tablespoon of water till it becomes
like a fine thread.
5. Take another sauce pan,add ghee and melt it, mix the roasted wheat flour, dal and
groundnut mixtures with the ghee.
6. Add melted Jaggery and Gingely seeds into it. Mix thoroughly using spoon
7. Keep the mixture in the plate and cut equally into 30 pieces &Make a small ball out of
this mixture
Sl INGREDIENTS CHO PROTEIN FAT IRON CALC CALO
no (gm) (gm) (gm) (mg) IUM RIES
(mg) (Kcal)

1 Unseived Wheat flour(100gm) 71.2 11.8 1.5 5.3 0.05 348

2 Whole green moong dal (100gm) 56.6 24 1.3 8.4 0.14
334
3 Black channa dal (100gm) 24.0 55.7 0.7 9.8 0.20
350
4 Groundnuts (100 gm) 20.3 26.7 40.1 1.6 0.05
549
5 Jaggery (200 gm) 115.6 0.8 - 22.2 0.26
664
6 Ghee (150 gm) - - 149.7 0.2 1.0
1347
7 Gingely seeds (10 gm) 2.56 1.83 4.32 1.06 0.145
9.915
TOTAL 290.26 120.83 197.62 48.56 1.845 3602

Out of 760gm mix 30 ladoos

NUTRITIVE VALUE OF LADOO (25 GM) can be made.
-Each ladoo will be weighing
CHO 25-26 gm
7%
Protein Each ladoo per serving= 120.06
Fat Kcal
30% 44% Note:-
Fe
 2-3 ladoos can be given
Calcium /day
 Do not give more can
cause Diarrhea
 It is just a supplement
18%
not a substitute
Each laddoo-25gm-
120.06 Kcal
 CHO- 9.68
(44%)
 Protein-
4.03gm (18%)
 Fat- 6.58(30%)
 Iron- 1.62(8%)
 Calcium-
0.062(trace)