Simple Sweet Indian High Protein Laddu Recipe

Soft, milky and easy to shape, these laddus bring together the familiar taste of Horlicks with a simple homemade sweet preparation. Warm ghee helps bind the mixture, while a little milk brings everything together into a soft, mouldable texture.

Unflavoured Horlicks Protein Powder adds protein without changing the basic flavour of the laddu, making this a simple protein rich sweet for festive occasions or an everyday treat.

Horlicks Protein Laddu Recipe at a Glance

Protein Approximately 29 to 31g per serving
Fibre Approximately 4 to 5g per serving
Calories Approximately 650 to 700 kcal per serving
Prep Time 5 minutes
Cook Time 10 minutes
Serves 2
Recipe Type Laddu, Indian Sweet
Dietary Vegetarian; contains milk and gluten

Note: Nutrition values are approximate and may vary depending on the ingredients and quantities used.

WHAT YOU'LL NEED INGREDIENTS

1 sachet unflavoured Horlicks Protein Powder

½ cup roasted besan

⅓ cup heated ghee

1 to 2 tbsp milk

How to Make Horlicks Protein Laddu

Roast the besan gently, mix in the protein powder and ghee, then add milk gradually until the mixture is soft enough to shape.

Step 1

Step 1: Roast the Besan

Add the besan to a pan and roast it over low to medium heat, stirring continuously. Cook until it smells nutty and the raw aroma disappears. Do not let it brown too much.

Step 2

Step 2: Add the Protein Powder

Transfer the roasted besan to a mixing bowl and let it cool slightly. Add the unflavoured Horlicks Protein Powder and mix well until the two powders are evenly combined.

Step 3

Step 3: Add the Ghee

Pour in the heated ghee and mix thoroughly. The mixture should become moist and start coming together when pressed.

Step 4

Step 4: Adjust the Consistency

Add the milk gradually, starting with 1 tablespoon. Mix well and add the remaining milk only if needed. The mixture should be soft enough to hold together without becoming sticky.

Step 5

Step 5: Shape the Laddus

Take small portions of the mixture and roll them gently between your palms to form round laddus. Let them cool completely before serving.

Why This Recipe Works

The two Horlicks powders form the main body of the laddu, giving it a rich malted flavour and a powdery base that is easy to bind. Heated ghee helps bring the dry ingredients together, while milk adds enough moisture for the mixture to hold its shape.

Adding the milk gradually is important because the amount needed can vary depending on how readily the powders absorb moisture. This also helps you avoid making the mixture too soft to shape.

Smart Protein Upgrades

  • Serve with milk: Pair a laddu with a glass of milk for a simple combination that adds another source of protein to the snack.
  • Add a protein rich breakfast: Enjoy one laddu alongside a protein rich breakfast such as a bowl of sprouts or a savoury egg preparation.
  • Pair with roasted chana: Serve the laddu with a small portion of roasted chana for a contrasting crunchy texture and an additional plant protein source.

Cooking Tip

Add the milk little by little rather than pouring it all in at once. The mixture needs to be soft enough to shape but firm enough to hold its form, so you may not need the full 2 tablespoons.

Frequently Asked Questions

Why are my laddus not holding their shape?

The mixture may need a little more moisture. Add milk gradually, a small amount at a time, until it becomes soft enough to bind. Avoid adding too much at once.

Can I use cold milk?

It is better to use milk at room temperature or slightly warm when mixing. Add it gradually so you can control the final consistency of the laddu mixture.

When should I shape the laddus?

Shape the laddus while the mixture is still soft and easy to mould. If it cools and becomes difficult to bring together, gently work the mixture again before shaping.
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