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Photo of Herbal Ladoo by Prachi Shukla Tripathi at BetterButter

Herbal Ladoo

Prachi Shukla Tripathi
20 minutes
Prep Time
20 minutes
Cook Time
5 People
Read Instructions Save For Later


These ladoos are not only tasty but are very healthy for the new mother and for the new born baby because of the benefits it gets from the mother’s milk. All the ingredients that go in making these ladoos benefit the new mom from recovering from child birth. This is an age old recipe and helps in increasing not only the milk production but also the quality of milk.

Recipe Tags

  • Veg
  • Medium
  • Others
  • Indian
  • Accompaniment
  • Healthy

Ingredients Serving: 5

  1. Musali 50 grams (Increases lactation)
  2. Ghondh/ Edible gum 200 grams (helpful in gaining the strength of the body and helps the new mother to cope with the challenges of motherhood)
  3. Pippali mool/Long pepper root 50 grams (Increases lactation)
  4. Pipali 25 grams (Cleanses the blood and increases digestion)
  5. khuskhus seeds 100 grams (Increases lactation and a good source of Omega-6 fatty acids, protein and dietary fibers. They also contain various phytochemicals , Vitamin B, Thiamin, Calcium and Manganese)
  6. Sonth/Dry ginger 50 grams (strengthen the bones)
  7. Kamarkas/ Sage Herb 50 grams (fortifies the back)
  8. Ashwagandha 50grams (stimulates milk production, eases stress and rebuilds physical strength and vitality)
  9. Gur/ jaggery 500 grams (rich in iron and foliate which help prevent anemia)
  10. Whole Wheat flour 1 Kg
  11. almond 100 grams
  12. Cashew100 grams
  13. walnut 100 grams
  14. Alsi/Flax Seeds 100 grams
  15. Handful of char magaz (mixture of dried pumpkin, melon and watermelon seeds), ground roughly
  16. pista 100 grams
  17. Grated coconut grated 200 grams
  18. ghee 500- 750 grams
  19. Cardamom/Elaichi a few


  1. If the Ghondh pieces are too large then break them into small pieces. Pour Ghee in a pan(kadhai) and heat. Put little amounts of Ghondh at a time to the heated Ghee (Ghondh puffs up like a popcorn in Ghee, fry Ghondh on a low flame so that
  2. Filter flour and fry it in the leftover Ghee till it turns pink, then take it out on a plate.
  3. Take a frying pan and dry roast the remaining items/herbs (Musali, Pippali mool, Pipali, Sonth, Kamarkas, Ashwagandha, KhusKhus seeds, Flax seeds) except the dry fruits and Mellon seeds. The roasting should be done on a medium flame for 5-1
  4. Now crush/grind each one the roasted herb (Musali, Pippali mool, Pipali, Sonth, Kamarkas, Ashwagandha) except khuskhus seeds and flax seeds in a gringer to make a fine paste.
  5. Cut almonds, pista, walnut and cashews into small pieces. Peel and crush Elaichi.
  6. Take the gur and break it into small pieces with your hand you can also crush it to make it easy for mixing it with the flour.
  7. Mix all the ingredients- the roasted wheat flour, gur, all the grinded herbs, Ghondh, flax seeds, melon seeds, khuskhus seeds, grated coconut, all the dry fruits, elachi powder and ghee. Mix more ghee if the mixture is too dry. This ladoo s
  8. Take little amount of mixture in your hand at a time; make a round Ladoo of it.
  9. These ladoos can be stored for 1 month.

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Sukhmani Bedi
Sukhmani Bedi   Jan-30-2018

Nice and well explained

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