Flax Seeds Laddu (Agase Laddu) Recipe 

In This article Explained how to prepare Agase Laddu (Flax Seeds Laddu), a traditional North Karnataka recipe known for its immense health benefits, particularly for hair growth, heart health, and bone strength.

Key Health Benefits 

Rich in Omega-3 Fatty Acids: Excellent for overall nutrition.

Hair & Brain Health: Promotes hair growth and supports brain function.

Antioxidants: High in antioxidants and good for heart and bone health.

Ingredients

Flax Seeds (Agase): 1.5 cups

Edible Gum (Antu): 2 spoons

Dry Coconut (Kobbari): Grated

Dry Fruits: As per preference (e.g., almonds, cashews)

Makhana (Fox Nuts): 1 bowl

Jaggery (Bella): 1 cup (mix of powder and chunks)

Ghee (Tuppa): For frying and binding

Cardamom Powder (Yalakki): 5-6 pods

Nutmeg (Jajikayi): Optional

Preparation Steps

1. Roasting the Flax Seeds

Take 1.5 cups of flax seeds and dry roast them in a pan.

Roast until they start popping (“chat-pat” sound) and look shiny.

Once roasted, set them aside to cool.

2. Frying Add-ons in Ghee

Heat ghee in a pan and fry the edible gum until it puffs up. Remove and set aside.

In the same ghee, fry the dry coconut, makhana, and dry fruits until they are crisp and golden.

3. Grinding

Flax Seeds: Grind the cooled roasted flax seeds into a coarse powder (not a fine paste).

Dry Fruit Mix: Briefly pulse the fried edible gum, makhana, and dry fruits in the mixer to a coarse consistency.

4. Preparing the Jaggery Base

In a pan, add a little more ghee and the 1 cup of jaggery.

Heat only until the jaggery melts and combines with the ghee. Do not overcook to a string consistency; it should just be a liquid melt.

5. Final Mixing and Binding

Combine the ground flax seed powder, the dry fruit/gum mix, and cardamom powder in a large bowl.

Pour the hot jaggery-ghee mixture over the powders.

Mix initially with a spoon (as it will be hot), then rub with your hands to ensure even distribution.

Shape them into medium-sized laddus while the mixture is still warm.

Usage Tip

The narrator suggests eating one laddu per day to see significant health benefits for both children and adults. These can be stored for several weeks.

Tulunadu Style Chicken Kadhai Dum Biryani and Sherva Recipe

Tulunadu Style Poombe Sukka (Banana Flower Curry) Recipe 

This traditional Tuluva dish, also known as Poombe Aajadina, features banana flowers cooked with a flavorful coconut-based masala. Ingredients For the Main Dish Banana Flower (Poombe): 1 large, cleaned and finely chopped Green Gram (optional/common pairing): Often added for texture Coconut: 1/2 cup grated (for the coarse masala) Turmeric Powder: 1/2 tsp Salt: To taste…

Continue Reading Tulunadu Style Poombe Sukka (Banana Flower Curry) Recipe 

Uttar Karnataka Style Rice and Rava Papad (Sandige) Recipes

In This article Explained detailed guide on making two types of traditional Sandige (Papad): Rice Sandige and Rava (Semolina) Sandige. Both recipes are designed to be crispy, white, and suitable for year-long storage. 1. Rice Sandige (Akki Sandige) This method uses a combination of ration rice (boiled/raw) and sago (sabudana) to achieve a bright white…

Continue Reading Uttar Karnataka Style Rice and Rava Papad (Sandige) Recipes

Tulunadu Style Chicken Kadhai Dum Biryani and Sherva Recipe

In This article Explained traditional Tulunadu-style Chicken Kadhai Dum Biryani, specifically designed for small families, accompanied by a flavorful Chicken Sherva (gravy). 1. Preparation of Chicken Base The process begins with preparing the chicken in a kadhai (wok) to ensure deep flavor infusion. Sautéing Aromatics: Start by heating sunflower oil in a non-stick kadhai. Add…

Continue Reading Tulunadu Style Chicken Kadhai Dum Biryani and Sherva Recipe

Mangalorean Green Chicken Biryani and Hariyali Curry Recipe 

This recipe uses a single green masala base to create two delicious dishes. 1. The Green Masala Base Ingredients: Ghee: 40g Coriander Seeds: 3 tbsp Cumin Seeds: 1 tbsp Cashew Nuts: 2 tbsp (broken) Green Chillies: 30 (adjust for heat) Cilantro (Coriander): 1 bunch Mint Leaves: 1/2 bunch Yogurt: 150g Preparation: https://youtu.be/JxiVQDeIzNo?si=CT79-scTjt3I9ZSx Roast coriander seeds,…

Continue Reading Mangalorean Green Chicken Biryani and Hariyali Curry Recipe 

Mangalorean Arepuda Adde with Kappa Rotti Recipe

In This article Explained traditional Tulu recipe called Arepudadde, which utilizes Kappa Rotti (unleavened rice crepes) as a primary ingredient, soaked in a flavorful, spicy coconut-based gravy. Ingredients For the Masala (Arepu): Coriander Seeds: 2 tbsp Cumin Seeds: 1 tsp Fenugreek Seeds (Methi): A small pinch Dried Red Chilies: Adjust to spice preference (mix of…

Continue Reading Mangalorean Arepuda Adde with Kappa Rotti Recipe

Mangalorean Style Sajjige Bajil (Upma and Poha Combo) Recipe

This traditional breakfast from coastal Karnataka (Tulunadu) consists of two components: Sajjige (sweet-savory semolina upma) and Bajil (spiced seasoned beaten rice). They are served together to create a perfect balance of flavors and textures. Part 1: Bajil (Spiced Poha) Preparation Ingredients: Beaten rice (Thin Poha): 2-3 cups Jaggery powder: 2-3 tbsp Grated coconut: 1/2 cup…

Continue Reading Mangalorean Style Sajjige Bajil (Upma and Poha Combo) Recipe

Summary
recipe image
Recipe Name
Flax Seeds Laddu (Agase Laddu) Recipe 
Author Name
Published On
Preparation Time
Cook Time
Total Time

Leave a Comment

error: Content is protected !!