Ayurvedic Postpartum Ladoo - Post Delivery Garam Ladoo Recipe

It is around 100 year old ayurvedic postpartum (after delivery garam) ladoo recipe which was made by an ayurvedic doctor and has been passed into our family for generations. This Garam ladoo has all the ingredients with medicinal properties which helps in boosting immunity, balance hormones, and lactating, keeping the body warm from the inside as childbirth is an effort governed by the Vata dosha, a metabolic principle that takes care of all the movements in the body. Vata also regulates the nervous system. If it is unbalanced, you may feel anxious, not grounded, or experience dryness, fragility, fatigue, hypersensitivity, constipation, and mood swings. Hence it is recommended to have 1-2 of this post-delivery garam ladoo every day for at least 2 months and if possible 3 months from day one after normal/ C- Section delivery.

This recipe will make 150 ladoos and has 32 ingredients which you can get easily in Indian stores.

:Ingredients & Proportion:

10 gm = 2 tsp | 20 gm = 4 tsp | 50 gm = 10 tsp | 100 gm = 20 tsp | 250 gm = 50 tsp

1. 1.5 kg - pearl millet (Bajre ka ata)

2. 1.5 kg - Jaggery (Gur) powdered

3. 1 kg - Clarified butter (Ghee)

1. 10 gm - Cloves (Loung) powder/ whole

2. 10gms - Indian Long Pepper (Black pipli/ piper loungm) powder/ whole

3. 50 gm - Turmeric (Haldi) powder/ whole

4. 10 gm - Masse (Javitri) powder/ whole

5. 10 gm - Mulethi (licorice) powder/ whole

6. 20 gm - Cinnamon (Mithi Lakdi) powder/ whole

7. 10 gm - Cardamom (ilaychi) powder/ whole

8. 10 gm - Black pepper (Kali Mirch) powder/ whole

9. 10 gm - Nutmeg (Jaifal) powder/ whole

10. 100 gm - garden cress (Halon) seeds

11. 50 gm - Poppy (khaskhas) Seeds

12. 150 gm - Edible Gum (Gond)

13. 50 gm - White Sesame (Safed Til) Seeds

14. 10 gm - Fennel (Souf) Seeds

15. 50 gm - Chia Seeds

16. 10 gm - Carom (Ajwain) Seeds

17. 50 gm - Fenugreek (methi) seeds

18. 50 gm - Flax (Alsi) Seeds

1. 10 gm - Ashwagandha Powder

2. 50 gm - Satavari Powder

3. 250 gm - Ginger (sonth) Powder

4. 100 gm - Water Chestnut (Singoda/ Singada) Powder

5. 20 gm - White Muesli (Safed Musli) Powder

6. 20 gm - Bengal Kino/ Flame of the Forest (Kamarkas) Powder

7. 50 gm - Psyllium Husk (Isabgul)

1. 50 gm - dry Coconut (Kasa hua sookha nariyal) shredded

2. 400 gm - Raw and dry pitted dates (Kharak)

3. 400 gm of other mixed dry fruits of choice EXCEPT CHASEWNUT (Kaju)

4. 50 gm - fox nuts or lotus seeds (Makhana)

:Method To Prepare:

• Soak Fenugreek (methi) seeds in milk overnight. Next day wash them properly with water 3-4 times and let them air dry completely on kitchen towel. Entire process takes 30-35 hours. Soaking in milk helps in reducing the bitter flavor a little. Once all dry, grind it to make powder.

• Dry roast pearl millet (Bajre ka ata) on medium flame until it starts leaving aroma and changes little color which will take approx. 30-40 mins. Continuous stirring is recommended.

• Dry roast water chestnut (singoda/ singada) powder on medium - low flame until it starts leaving an aroma and changes little color. It will take approx. 15 mins. Continuous stirring is recommended.

• Now from the list all the items in powder then all good otherwise dry roast all whole spices on low flame for 3-4 mins just so that if they have any moisture it will evaporate. Continuous stirring is recommended. Transfer it in a bowl and let it cool down completely. Once cooled, grind it with the help of a grinder and sieve it. If needed repeat the grinding and sieving process.

• Now roast edible gum (gond) and Lotus seeds (Makhana) in clarified butter (ghee) separately until they are puffed up and turn crunchy. Transfer them it to a bowl and let it cool completely. Continuous stirring is recommended. Once cooled grind it. It doesn't have to be a fine powder.

• In the same pan dry roast all the dry fruits on low flame just for a few mins so if there is any moisture it will evaporate. Continuous stirring is recommended. Transfer them in a bowl and let is cool completely. Once cooled grind it. It doesn't have to be a fine powder.

• In the same pan dry roast all the other remaining seeds on low flame until they start cracking/ leave an aroma/ change color. Continuous stirring is recommended. Transfer them to a bowl and let is cool completely. Once cooled grind it. It doesn't have to be a fine powder.

• Now in a large pan/ mixing bowl add all the powder you ground, other listed powders from no. 12 - 17, psyllium Husk (Isabgul), jagger (gur), dry Coconut (Kasa hua sookha nariyal) shredded, dry fruits powder and flour until everything mixed very well.

• Now divide the whole mixture into 4 parts OR just add clarified butter (ghee) in the entire mixture slowly until you get the consistency to make laddu (ball) of it. You may need a lesser or a little extra as per need.

• Now all you have to do is make ladoo while enjoying any of your fav shows and store it in steel any glass airtight container.

:Tip to make it an easy process:

1. Dedicate 1 day to just shopping and sorting ingredients.

2. First, soak fenugreek seeds as it will take 2 days to be ready.

3. Dedicate 1 day to just roasting flour, next day do all the roasting and grinding of seeds, whole spices, and nuts.

4. Lastly, the next day just mix all the ingredients and make ladoos.