Alsi Laddoo

Alsi Laddoo, also known as Tisi Laddoo, is a traditional winter sweet made with flaxseeds, jaggery, ghee, makhana, and dry fruits. These laddoos are rich in warmth, fibre, and natural energy, making them perfect for cold weather. They come together in just 30 minutes and stay fresh for weeks, making them an easy and healthy winter treat for the whole family.

Course Dessert, sweet

Cuisine Indian, winter special

Keyword tisi laddoo

Prep Time 10

Cook Time 20

Total Time 30

Servings Laddoo

Calories 178kcal

Author Puja

Equipment

Ingredients

400 gm flaxseeds alsi / tisi
400 gm jaggery grated or chopped
1/2 cup almonds
1/2 cup cashews
1 cup makhana
1/4 cup raisins
1 tsp cardamom powder
1/2 cup ghee + 1 tbsp

Instructions

Heat a pan on low flame and dry roast the flaxseeds until they turn lightly fragrant and starts spluttering. Remove from the pan and let them cool completely.
Add 1 tbsp ghee to the same pan and lightly roast the almonds. Take them out.
Now add the cashews and roast them until aromatic and golden. Remove and keep aside.
In the same pan, add the makhana and roast until they turn crisp. Keep aside.
Powder the roasted flaxseeds and transfer them to a mixing bowl.
Grind the roasted almonds, cashews, and makhana together into a coarse powder. Add them to the same mixing bowl.
Heat 1/2 cup ghee in a pan. Add the grated jaggery and melt it on low flame until soft and syrupy.
Do not let it form strings.
Switch off the flame and immediately add the raisins, so that any extra moisture dries off.
Add cardamom powder and mix well.
Pour this jaggery mixture over the ground flaxseeds, makhana, and nuts.
Mix everything well until the mixture becomes warm and comes together.
Let it cool slightly.
And then roll the mixture into laddoos.
Store the laddoos in an airtight steel or glass container.

Notes

Always roast flaxseeds on low flame to prevent bitterness

Melt the jaggery only until soft and syrupy, do not overheat

If the mixture feels dry, add a little warm ghee

If the laddoos do not bind, add 1–2 tbsp melted jaggery

Grind makhana and nuts coarsely for the best texture

Adjust the amount of jaggery based on your sweetness preference

Store the laddoos in an airtight container to keep them fresh

Refrigerate if storing for more than 2–3 weeks

Use soft jaggery for better binding and flavour

Nutrition