Hello dear one ,
Thank you for explaining your condition so clearly. You’re just 22, and what you’re experiencing is a classic case of Pitta-dominant male pattern hair loss (Khalitya in Ayurveda) worsened by your prakriti, diet, emotional triggers, and family history. The presence of early beard growth, excess body hair, intense sexual drive, easy anger, and craving for spicy food are all signs of high Pitta and androgen sensitivity especially to DHT (Dihydrotestosterone), the main hormone responsible for genetic hair loss.
In Ayurveda, excess Pitta and Rakta (blood) aggravation burn the hair follicles, weaken the scalp tissues (Asthi & Majja dhatu), and increase heat and inflammation at the hair root. The high DHT sensitivity is worsened by this internal heat, leading to faster follicle miniaturization and hair thinning.
Let’s take a cooling, rejuvenating, and dhatu-strengthening approach to stop hair loss and rebuild healthy hair roots. You are still young if intervened now, this process can be slowed or partially reversed.
Step 1: Ama Pachana + Pitta Shamana (First 7 days) • Avipattikara Churna – ½ tsp at bedtime with warm water (reduces internal heat, acidity, clears bowels) • Shatavari Churna – ½ tsp with warm milk in the morning (reduces sexual overdrive, balances hormones)
Avoid spicy, oily, fried food, and stop caffeine, packaged juices, late-night snacks.
Step 2: Internal Medication (Start from Day 8 onwards) • Bhringrajasava – 20 ml with equal water twice daily after meals (stimulates scalp blood flow, supports hair root) • Ashwagandha Capsules – 1 capsule after dinner (for overthinking, stress-related testosterone imbalance) • Amla Capsules – 1 capsule twice daily (natural DHT blocker, antioxidant, improves hair texture) • Keshya Rasayana (e.g. Narasimha Rasayanam) – 1 tsp with warm milk daily morning (strengthens dhatus and hair roots)
External Application (3 times/week) • Neelibhringadi Thailam – Warm and apply to scalp 30 mins before bath. Avoid overnight if scalp heats up. • Gently massage the scalp using fingertips in circular motion – not nails. • Wash with herbal mild shampoo (Shikakai, Hibiscus, or Amalaki-based) – avoid chemical-based products.
Lifestyle Instructions • Drink 1 glass warm water with 1 tsp ghee every morning • Eat amla (raw or juice) and soaked black raisins daily • Avoid late nights – sleep by 10:30 PM • Practice Sheetali Pranayama (cooling breath) 10 minutes in the evening • Avoid hot showers directly on scalp
Investigations (if not done recently) • Vitamin D3 • Vitamin B12 • Serum Ferritin • Thyroid Profile (TSH, T3, T4) • Free Testosterone and DHT levels
DHT is needed in normal levels for male development. Ayurvedic medicines like Bhringraj, Amla, and Ashwagandha act as natural DHT modulators they don’t block DHT dangerously but balance its effect on scalp follicles while preserving energy and masculinity.
If followed consistently, this plan can reduce hair fall within 4–6 weeks, and help maintain your remaining hair strongly for the long term.
Take care of your mind, gut, and scalp together and you’ll see the results.
Warm regards, Dr. Karthika
HELLO CHAITRA,
Ayurvedic Laddu Principles for Tridosha Balance
Ayurveda works with six tastes: sweet, sour, salty, pungent, bitter, and astringent. It also looks at the qualities of food: hot or cold, heavy or light, dry or oily. A laddu that supports all three doshas should:
- Be grounding yet light to nourish Vata without slowing down Kapha.
- Be cooling but not excessively so to calm Pitta without disrupting digestion.
- Contain healthy fats to help lubricate tissues.
- Include mild spices to support digestion for all doshas.
Key Tridosha-Balancing Ingredients
(You can rotate seasonally)
Base Sweetener (moderate)
- Palm jaggery or date paste, which is grounding, rich in minerals, and less heating than white sugar.
Flour / Bulk
- Foxtail millet flour, which is light, easy to digest, and suitable for all doshas.
- Amaranth flour, which is high in protein and slightly warming for colder seasons.
- Oats, used for softness, but in small amounts for Kapha.
Nuts & Seeds
- Almonds, soaked and peeled, then ground to lower heat.
- Pumpkin seeds, which soothe Pitta and help balance Kapha.
- Sesame seeds, which are slightly warming and better for winter.
Fats
- Cow’s ghee, which is pure, aids digestion and tissues, and balances Vata and Pitta.
- Cold-pressed coconut oil, which is cooling, good for Pitta, and light for Kapha.
Digestive & Adaptogenic Boost
- Cardamom, which is cooling and has a sweet aroma that balances all doshas.
- Fennel seeds, which are cooling and assist digestion.
- Ashwagandha, a grounding herb for Vata and Pitta.
- Shatavari, which is cooling and rejuvenating, especially for Pitta and Vata.
- Dry ginger, used in a tiny amount for digestion, especially in damp weather.
Simple Everyday Tridosha Laddu Recipe (12–15 laddus)
1. Dry roast 1 cup of millet flour (foxtail or kodo) on low heat until it smells nutty.
2. Add ½ cup of almond or sesame powder.
3. Melt ½ cup of palm jaggery with 2 tablespoons of water on low heat.
4. Add 3 tablespoons of ghee to the melted jaggery.
5. Mix in 1 teaspoon of cardamom, ½ teaspoon of fennel, and a pinch of dry ginger.
6. Blend everything while warm and form into laddus.
7. Store in an airtight container; they last 7–10 days.
Sourcing Tips
- Check local markets for unpolished millets and jaggery.
- Look for organic and Ayurvedic stores for adaptogenic herbs like Ashwagandha and Shatavari.
- Purchase directly from farmers, which often means cleaner and fresher products, many states now have millet farmer cooperatives.
When to Eat
Enjoy these laddus as a morning snack or early afternoon, when digestion is stronger and nutrients absorb better
Avoid eating them late at night, as even healthy laddus can cause heaviness if digestion is weak
You can use following ingredients. Sunthi Methi Cow ghee Ragi Chea seed Etc
HELLO CHAITRA,
PART 1= UNDERSTANDING YOUR BODY TYPE= TRIDOSHIC(vata,pitta,kapha balance) Ayurveda defines health as the equilibrium of the three doshas (vata, pitta, kapha), digestive fire (agni), dhatus(tissues), males(waste elimination) and calm mind
If you are working toward a balanced tridoshic state (not just managing dominance) then the goal is to -prevent aggravation of any one dosha -create foods that are neutral, Satvik , digestible and nourishing -adjust your ingredients seasonally, since each season naturally provokes a specific doshas
PART 2= DOSHA QUALITIES AND FOOD MATCHING
VATA QUALITY= cold, dry, light , irregular when aggravated= anxiety, gas, dryness, poor sleep needs in food= warm, oily, grounding suitable laddu traits= ghee, dates,ashwagandha,sesame,jaggery
PITTA QUALITY= hot, sharp, intense, oily when aggravated= anger, inflammation, acidity needs in food= cooling, sweet, stabilizing suitable laddu traits= coconut, cardamom, rose , fennel, shatavari
KAPHA QUALITY= heavy, slow, cold, moist when aggravated= lethargy , weight Gain,congestion needs in food= light, dry, warming suitable laddu trait= millets, ginger, turmeric, dry fruits in moderation
PART 3= DETAILED INGREDIENT GUIDE FOR BALANCED LADDUS
1) PALM JAGGERY *Rasa(taste)= sweet *Virya(potency)= cooling *Dosha effect= pacifies vata and pitta may increase kapha if overused *Action= blood purifier, digestive stimulant, high in mineral like iron *Use= great natural sweetener. best added at end of cooking to preserve nutrients
2) GHEE *Rasa= sweet *Virya= cooling *Vipaka= post digestive effect= sweet *Dosha effect= balances vata and pitta, slightly increases kapha *Action= strengthens agni, lubricates joints, builds Ojas *Use= use warm ghee to roast flours and nuts- it becomes an ideal carrier for herbs
3) MILLETS= RAGI, KODO, BAJRA *Ragi= cooling, grounding, vata/kapha balancing *Bajra= heating, Kapha reducing *Jowar= dry, slightly cooling, vata aggravating unless moistened with ghee *Best practice= roast the flours in ghee to reduce dryness and aids digestion NOTE= rotate millets weekly; avoid relying on one type continuously
4) DRY FRUITS (Dates, raisins, figs) *Rasa= sweet *Virya= cooling *Dosha effect= pacify vata, mild for pitta, mildly increase kapha *Function= provide sustained energy, fibre, and minerals *Use= soaked or chopped before adding to laddus- this reduces vata aggravated dryness
5) NUTS (almonds, cashews, walnuts) *Nature= heavy, oily, warm *Dosha effect= best for vata, use moderately for pitta/kapha *Preparation tip= always soak and peel almonds to make them more digestible
6) ADAPTOGENIC HERBS
** ASHWAGANDHA= energetic properties= warming, sweet , grounding benefits= strengthens nervous system, boosts Ojas uses in laddos= 1/4-1/2 tsp pe lado
** SHATAVARI = energetic properties= cooling, moistening, stabilizing benefits= supports female health, calms pitta use in laddos= 1/4-1/2 tsp per laddu
**TRIPHALA= energetic properties= bitter/astringent ,cleansing benefits= regulates digestion and elimination use in laddos= 1/4 tsp pr less per day
**BRAHMI= energetic properties= cooling, calming, tridoshic benefits= sharpens mind, good for vata/pitta uses in laddo=use powder sparingly
**GINGER= energetic properties= heating, pungent benefits= improves digestion, reduces kapha uses in laddo= use in cold season only
PART 4= SEASONAL LADDU PLANNING
SPRING(KAPHA SEASON) -what increases= mucus, heaviness -laddu features= light, dry, heating -ingredients= ginger powder, turmeric, trikatu, bajra, minimal sweetners
SUMMER (PITTA SEASON) -what increases= heat, inflamamtion, anger -laddu features= cooling, moist, sweet -ingredients= coconut, poppy seeds, cardamon, rose, shatavari
AUTUMN (VATA SEASON) -what increases= dryness, anxiety, cold -laddu features= warming, oily, heavy -ingreadients= sesame , date, almonds , ashwagandha, ghee rich flour base
WINTER (KAPHA+VATA) -what increases= stagnation, dryness -laddu features= warm, nourishing, slightly spiced -ingredients= ragi, nuts, ginger, ghee, triphala, long pepper
PART 5= AYURVEDIC LIFESTYLE MANAGEMENT
MORNING= oil massage, warm water with fennel/ginger
BREAKFAST= 1 laddu with warm herbal tea or milk
LUNCH= light, fresh, seasonal- avoid combining with sweets
EVENING (before 6:30 PM)= optional 1 laddu as snack with digestive tea
BEFORE BED= warm milk with mutmeg/turmeric for better sleep
PART 6 = WHERE TO SOURCE (INDIA -FOCUSED)
MILLETS, FLOUR recommended platforms= gainfully yours, navadarshanam (organic, sprouted, local)
JAGGERY, GHEE recommended platforms= TBOF, ancient Madurai (A2 ghee, wood pressed jaggery)
AYURVEDIC HERBS recommended platforms= Nisarg herbs, kapiva (GMP certified, sustainable)
FARMER’S MARKETS recommended platforms= local Sathe in Bengaluru, Hyderabad etc (fresh, seasonal, face to face sourcing)
HOPE THIS MIGHT BE HELPFUL
IF YOU NEED MORE SPECIFIC DETAIL, FEEL FREELY TO MESSAGE
THANK YOU
DR. MAITRI ACHARYA
Ayurveda emphasizes a mindful and holistic approach to eating, where food is seen as medicine. Ayurvedic snacks are not just about the ingredients, but also about the timing and how they align with your unique constitution, or “dosha” (Vata, Pitta, and Kapha).
General Principles of Ayurvedic Snacking: Mindful Eating: Pay attention to your hunger cues and eat without distractions. Chew your food thoroughly to aid digestion. Warm and Fresh: Ayurveda often recommends warm, freshly prepared foods to stimulate the “Agni” or digestive fire. Balance the Doshas: The most important principle is to choose snacks that balance your specific dosha. Each dosha has different needs:
Vata (Air & Space): Vata types tend to be light and dry. They benefit from warm, grounding, and oily snacks. Pitta (Fire & Water): Pitta types are naturally hot and intense. They thrive on cooling, sweet, and balancing snacks. Kapha (Earth & Water): Kapha types are heavy and slow. They do well with light, dry, and stimulating snacks in moderation. Avoid Incompatible Food Combinations: Certain food combinations are believed to hinder digestion. For example, mixing fruit with dairy or consuming cold drinks with meals is often discouraged For Vata Dosha: Roasted Nuts and Seeds: Almonds, walnuts, and pumpkin seeds are great choices. You can roast them with a pinch of warming spices like cinnamon or ginger.
Stewed Apples: Cooked apples with spices like cinnamon and cardamom are easy to digest and grounding.
Dates with Ghee: Dates are nourishing and sweet, and a small amount of ghee adds a grounding, oily quality. Warm Milk: A cup of warm milk with ginger, black pepper, and dates can be very nourishing. For Pitta Dosha:
Fresh Fruits: Cooling, sweet fruits like mangoes, melons, grapes, and pineapples are excellent. Cucumber Slices: A simple and cooling snack, especially in hot weather. You can add a bit of mint for extra freshness. Coconut Water or Coconut Chips: Coconut is naturally cooling and hydrating.
Yogurt Parfait: Plain yogurt with berries and granola can be a good option, but some sources advise against combining fruit and dairy. It’s best to listen to your body’s response.
For Kapha Dosha: Roasted Chickpeas (Chana): Dry, crunchy, and packed with protein, roasted chickpeas are a great option.
Puffed Rice or Popcorn: Light and dry snacks that won’t weigh down the digestive system. Sprouted Moong Dal Chaat: Sprouted lentils with fresh vegetables and spices offer a satisfying, high-fiber, and protein-rich snack.
A small piece of dark chocolate or a sweet potato snack can also be an option for Kapha types who need a little bit of sweetness without the heaviness of other sweets.
Ayurveda also highlights snacks that are beneficial for all three doshas (tridoshic), such as:
Roasted black chickpeas: A protein-rich, high-fiber snack that helps balance all three doshas. Sesame seed laddoos: When made with jaggery, these can be a balanced snack that promotes digestive health and immunity.
Ayurvedic laddoos are traditional Indian sweets prepared according to the principles of Ayurveda, an ancient system of holistic medicine. Unlike conventional laddoos, they are made with ingredients chosen for their specific medicinal and nutritional properties, often with a focus on balancing the body’s doshas (Vata, Pitta, and Kapha).
Common Ingredients and Their Properties
Ayurvedic laddoos are typically made with a base of flours, such as chickpea flour (besan), millets like ragi, or wheat flour. They are sweetened with natural ingredients like jaggery, sharkara (a traditional Ayurvedic sugar), or dates instead of refined sugar. Ghee (clarified butter) is a key ingredient, valued for its nourishing and digestive properties.
The health benefits of an Ayurvedic laddoo depend on the specific ingredients used. Here are some popular types and their benefits:
Gond Laddoo: Made with edible gum resin (gond), dry fruits, and nuts. This type is particularly popular in winter as it’s believed to provide warmth and boost immunity. It is often recommended for new mothers to help with postpartum recovery, as it’s thought to strengthen bones and joints.
Methi (Fenugreek) Laddoo: Made with fenugreek seeds, which are rich in fiber, vitamins, and minerals. Methi laddoos are known for their ability to aid in digestion, control blood sugar levels, and reduce inflammation. They are also often given to new mothers to help increase breast milk production and alleviate menstrual cramps.
Sonth (Dry Ginger) Laddoo: The main ingredient is dry ginger powder, which has natural digestive and anti-inflammatory properties. These laddoos are beneficial for improving digestion, boosting the immune system, and providing relief from respiratory ailments like colds and coughs.
Dry Fruit Laddoo: These laddoos are made with a blend of dried fruits and nuts, such as dates, almonds, cashews, and pistachios. They are a natural source of energy and are packed with vitamins, minerals, and antioxidants, making them a great immunity booster and a healthy snack.
Health Benefits of Ayurvedic Laddoos In general, Ayurvedic laddoos are known to: Aid Digestion: Ingredients like ginger, fenugreek, and fiber-rich flours help promote healthy digestion and gut health.
Boost Immunity: Many ingredients, including nuts, spices, and herbs, are rich in antioxidants and nutrients that strengthen the immune system.
Provide Energy: The combination of natural sweeteners, healthy fats from ghee, and protein from nuts and flours makes them a good source of sustained energy.
Support Women’s Health: Specific laddoos are traditionally used for postpartum recovery and to help with menstrual and menopausal symptoms.
Strengthen Bones and Joints: Ingredients like gond and nuts provide calcium and other minerals that contribute to bone health.
Ayurvedic snacking is all about mindful eating and choosing foods that are easy to digest and in harmony with your individual body type, or “dosha.” The goal is to nourish the body without overburdening the digestive system. Here are some general principles and snack ideas based on Ayurvedic principles.
General Ayurvedic Snacking Principles
Eat when you are truly hungry: Ayurveda emphasizes listening to your body’s signals. Avoid mindless snacking.
Opt for warm, cooked foods: Warm, cooked foods are generally easier for the body to digest than cold or raw foods.
Ayurvedic Snack Ideas (General)
These snacks are generally considered balanced and beneficial for most people, but you can adjust the ingredients to suit your specific dosha.
Roasted Nuts and Seeds: A handful of roasted nuts and seeds (like almonds, cashews, pumpkin seeds, or sunflower seeds) provides healthy fats and protein. They can be seasoned with a little salt, cumin, or turmeric.
Dates Stuffed with Ghee and Nuts: This is a classic Ayurvedic snack that is nourishing and energizing. Pit a date and fill it with a small amount of ghee and a nut, like an almond.
Spiced Popcorn: Popcorn, when air-popped and lightly seasoned with a little ghee and spices like turmeric, black pepper, and cumin, can be a light and healthy snack.
Roasted Chickpeas: Roasting chickpeas with a little oil and spices makes for a crunchy, high-protein snack.
Baked Sweet Potato Fries: Sweet potatoes are a good source of complex carbohydrates. Baking them with a little ghee and spices like ginger and cinnamon can make for a delicious and grounding snack.
Fruit with a Digestive Twist: Instead of eating a raw apple, try stewing it with cinnamon, cloves, and a bit of ghee. This makes the fruit easier to digest.
Savory Rice Cakes: Rice cakes can be topped with a variety of healthy ingredients like avocado slices, hummus, or a little ghee and salt.
Dosha-Specific Snacking
Ayurveda suggests tailoring your diet to your dominant dosha (Vata, Pitta, or Kapha) to maintain balance.
Snacks for Vata Dosha (Air & Ether)
Vata types tend to be dry and cold, so they benefit from warm, grounding, and oily snacks.
Warm Date Shake: Blend warm milk with a few dates and a pinch of cardamom.
Soaked Almonds or Apricots: Soaking nuts and dried fruits overnight makes them easier to digest.
Avocado Slices: Avocados are oily and grounding, making them perfect for Vata.
Cooked Apple with Ghee and Raisins: A simple, warm, and nourishing snack.
Snacks for Pitta Dosha (Fire & Water)
Pitta types are naturally fiery, so they thrive on cooling, sweet, and slightly bitter foods.
Fresh, Sweet Fruits: Apples, pears, grapes, and melons are great choices.
Cucumber or Carrot Sticks: These are cooling and hydrating.
Rosewater or Fennel Lassi: A refreshing drink that aids digestion.
Roasted Pumpkin Seeds: These are a good source of protein and a little cooling.
Snacks for Kapha Dosha (Earth & Water)
Kapha types are prone to heaviness and congestion, so they benefit from light, dry, and stimulating snacks.
Fresh Ginger Tea with Honey: A classic Kapha snack that stimulates digestion. (Remember, don’t cook honey.)
Roasted Chickpeas: The dry, crunchy texture is perfect for balancing Kapha.
Baked Apples with Ginger and Cinnamon: A warm, light, and stimulating snack.
Spiced Popcorn: As mentioned above, it’s a great light and dry option for Kapha.
Hope you like it. Let me know if you need any help
SOME EXAMPLES OF LADDU YOU CAN TRY
1. Tridoshic Everyday Laddu (Balancing all 3 doshas)
Purpose: Daily nourishment, builds Ojas, reduces stress
Ingredients:
1 cup foxtail millet flour (or roasted besan)
½ cup chopped dates
¼ cup almonds (soaked and crushed)
1 tbsp raisins
2 tbsp A2 ghee
2 tbsp palm jaggery or jaggery powder
½ tsp ashwagandha powder
¼ tsp shatavari powder
¼ tsp cardamom powder
1 pinch nutmeg
Preparation:
Dry roast the millet flour until it smells good.
Add ghee and mix until it turns golden.
Add the crushed nuts, raisins, and chopped dates.
Add the herbs and jaggery off the heat to preserve the nutrients.
Mix well and shape into laddus while warm.
Benefits:
Builds strength and immunity
Supports digestion gently
Mildly grounding for Vata, cooling for Pitta, non-heavy for Kapha
2. Vata-Pacifying Laddu (For anxiety, insomnia, dryness)
Purpose: Grounding, warming, lubricating
Ingredients:
1 cup sesame seed powder (roasted)
½ cup cashew or almond powder
½ cup dates (soaked and mashed)
2 tbsp ghee
1 tsp ashwagandha
½ tsp ginger powder
½ tsp nutmeg
½ tsp cardamom
Preparation:
Dry roast the sesame seeds and grind them.
Warm the ghee and add the cashew and sesame powders.
Stir in the mashed dates until combined.
Mix in the herbs and spices off the heat.
Shape into warm laddus.
Benefits:
Deeply nourishes the nervous system
Relieves dry skin, gas, and constipation
Great for elderly people and Vata-dominant women
3. Pitta-Pacifying Laddu (For acidity, inflammation, irritability)
Purpose: Cooling, soothing, mildly sweet
Ingredients:
1 cup desiccated coconut
½ cup lotus seed (makhana), ground
½ cup dates or figs
1 tbsp ghee (use sparingly)
½ tsp shatavari powder
¼ tsp rose petal powder
½ tsp fennel powder
¼ tsp cardamom
Preparation:
Lightly roast the coconut with ghee.
Blend the dates into a paste.
Mix all the ingredients in a bowl.
Add the rose and shatavari at the end.
Shape into balls.
Benefits:
Cools down body heat and soothes heartburn
Good for summer, hot climates, and Pitta prakriti
4. Kapha-Pacifying Laddu (For sluggishness, congestion, weight gain)
Purpose: Lightening, stimulating, energizing
Ingredients:
1 cup ragi flour or roasted bajra flour
1 tbsp dry ginger powder
1 tbsp trikatu (black pepper, ginger, long pepper)
¼ cup almonds
2 tbsp jaggery
1 tbsp ghee (not more)
Optional: Turmeric, Tulsi powder
Preparation:
Roast the flour in ghee until it smells good.
Add jaggery and let it melt.
Stir in the nuts and spice powders.
Mix well and shape into laddus.
Benefits:
Stimulates digestion
Clears excess mucus
Ideal for cold, rainy seasons
5. Women’s Wellness Laddu (Hormonal balance, fertility, cycle support)
Purpose: Nourishes reproductive tissues (Shukra dhatu), builds Ojas
Ingredients:
1 cup roasted fenugreek seed powder and urad dal flour
½ cup dates
½ cup ghee
1 tbsp shatavari
1 tsp ajwain
1 tsp dried ginger
1 tsp white sesame seeds
½ tsp nutmeg
Preparation:
Roast the flours in ghee.
Add the dates, herbs, and spices.
Stir well and make balls.
Benefits:
Great after menstruation or postpartum
Strengthens bones and the reproductive system
Best taken 5 to 10 days after menstruation
6. Immunity Laddu (Ojas Laddu)
Purpose: Daily immune support, vitality, endurance
Ingredients:
1 cup amaranth flour
¼ cup pistachios and walnuts (ground)
½ cup dates or anjeer paste
½ tsp guduchi (giloy) powder
½ tsp triphala
½ tsp turmeric
1 tbsp ghee
Optional: Tulsi powder or licorice root
Preparation:
Warm the ghee and roast the flour.
Add the mashed dry fruits and herbal powders.
Shape into laddus.
Benefits:
Strengthens the immune system
Supports respiratory and digestive health
Use during the monsoon and winter
While Ayurvedic laddus can be nourishing and therapeutic, it’s important to adjust their ingredients to your specific health condition and body type to prevent imbalance. For people with diabetes or insulin resistance, it’s essential to limit or avoid sweeteners like jaggery and dates, even natural ones. Instead, focus on low-glycemic ingredients such as millets, nuts, and herbs like cinnamon or fenugreek that can help manage blood sugar. Those with Pitta imbalances, such as acidity, inflammation, or skin problems, should steer clear of hot ingredients like ginger, long pepper, or too many nuts. They should focus on cooling and soothing items like coconut, fennel, and shatavari.
For people with a Kapha dominance or those facing sluggish digestion, weight gain, or congestion, it’s best to avoid heavy and oily laddus filled with ghee or coconut. Include heating and light ingredients like dry ginger, trikatu, turmeric, and millet flours instead. Individuals with PCOS or hormonal issues should limit Kapha-increasing ingredients like cold milk, excess jaggery, or coconut. They should highlight hormone-supporting herbs like shatavari, sesame seeds, and dry ginger. During pregnancy, avoid stimulating or detoxifying herbs such as triphala, trikatu, or guduchi. Instead, stick to gentle tonics like dates, ghee, and shatavari.
People prone to constipation or dryness (Vata imbalance) can benefit from moist, oily laddus made with ghee, sesame seeds, dates, and ashwagandha. Finally, always adjust your laddu intake based on the season and time of day. Heavier, warming varieties work best in the morning or during colder seasons, while lighter, cooling types are more suitable for warmer months and afternoons. Moderation is essential, even with healthy ingredients, since overuse can still worsen a dosha or disrupt digestion.
THANK YOU
DR. MAITRI ACHARYA
HELLO CHAITRA JI, **Ayurveda emphasizes aligning food choices with your unique constitution (dosha) and seasonal rhythms. The goal is to select ingredients that naturally balance the doshas and promote vitality.
Tailor your ingredients to balance specific doshas: 1.VATA: Favor warm, grounding, and nourishing ingredients like ghee, soaked almonds, dates, and warming spices like ginger and cardamom. Pearl Millet is also beneficial for Vata.
2.PITTA: Choose cooling and hydrating options such as coconut, mango, rose, and figs. Mild spices like cardamom and fennel are preferred over intense ones.
3.KAPHA: Focus on light, dry, and warming ingredients like millet, quinoa, and pungent spices such as black pepper and ginger.
**BALANCING THE 6 TASTES: Strive to include all six Ayurvedic tastes (sweet, sour, salty, bitter, pungent, and astringent) in your laddus to ensure complete nourishment and doshic balance.
**USING NATURAL SWEETENERS: Opt for unrefined sweeteners like jaggery (palm jaggery is especially good for Vata and Kapha) and dates, rather than processed sugars. Jaggery is known to produce heat and provide instant energy to the body.
**MINDFUL PREPARATION Prepare your laddus with intention and focus, considering the Ayurvedic principles throughout the process, to enhance the prana of the laddus.
**You can also add Ayurvedic herbs, adaptogens like ASHWAGANDHA, SHATAVARI and TRADITIONAL INGREDIENTS.
**EXAMPLES OF AYURVEDIC LADDUS FORMULATIONS 1.VATA BALANCING LADDUS: Focus on warming and grounding ingredients like ghee, jaggery, dates, and almonds, potentially with a hint of ginger or cardamom . 2.PITTA BALANCING LADDUS Consider using cooling ingredients like coconut, mango, or figs, sweetened with jaggery and spiced with cardamom or fennel.
3.KAPHA BALANCING LADDUS: Opt for lighter, warming options like millets (e.g., ragi, jowar), and incorporate pungent spices like black pepper and ginger.
**By embracing these Ayurvedic principles and consciously selecting your ingredients, you can create a delightful range of laddus that not only satisfy your cravings but also contribute positively to your well-being and dosha balance.
TAKE CARE 😊
Hi, The one I prepare in my kitchen includes dates, sesame seeds, peanuts, almonds, and cashews. Roast the nuts and sesame seeds and powder it well and mix it with dates for making laddoos. These can be given to your children for weight gain.
For tridosha balance, - Jaggery powder, nuts, aswagandha powder. - jaggery powder, nuts, Triphala powder.
Instead of jaggery, you can use dates.
You can eat Ladoos made out blackdates, dry anjeer mixed with cow’s ghee, Ladoos made from dry fruits like almond, pistachio, walnut mixed with palm jaggery and ghee and sunth powder Ladoos made from peanuts, daliya dal , sesame seeds mixed with mishri and sunth powder and ghee.
For example if you want to make 1 kg ladoo then 200 g aamla pulp paste fried in ghee and cooked with jaggery should be prepared as base (awleh like) this thick paste will be used to bind ladoos or use gond Use 1 . Coconut churas 2. Almonds 3 . Other dry fruits 4. Cardamom For inhancing taste 5. Satavari powder 1/10 of total paste weight 6. Ashwgandha powder 1/10 of total jaggery 7. Millets Ragi, jawar, bajra etc 8. Sunthi powder 1/20 of total jaggery Note modakas are heavy (guru) in digestion should be taken so that doesn’t effect your normal agni (digestion function) .
Hello
Only eating in laddu can’t be balanced tridosha If u want to balance tridosha even life style also important and seasonal changes also and then food by following properly this three can balance the tridosha.
Daily regimen- wake up in early morning brahmamuhurt and freshing up and then some warm up & exercise and oil massage atleast weekly once then hot water bath like this u have follow we call it as dinacharya.
Seasonal variations Example in winter keep urself warm and good food of sweets and good digestion foods we call it as ritucharaya
Laddus- methi,ragi,chia seeds, sunflower seeds,flax seeds, melon seeds,and some seasum seeds and sweets opt for palm jaggery or dates
Fry this in ghee and make laddu form and consume
For more information about the Dinacharya and Ritucharaya consult me seperately.
Thank you Dr.Nikitha
You’re doing something deeply meaningful transforming a daily indulgence like laddus into a vehicle of nourishment, balance, and joy. This is exactly what Ayurveda teaches: food should delight the senses, support your doshas, and promote long-term vitality.
For Vata, use warm, grounding ingredients like ragi, sesame, jaggery, ghee, and ashwagandha. These reduce dryness, improve digestion, and calm restlessness.
For Pitta, cooling and stabilizing elements like coconut, dates, fennel, cardamom, and shatavari help soothe inflammation and overheating. For Kapha, keep the mix light and stimulating barley flour, dry ginger, cinnamon, honey (not heated), and trikatu are excellent.
To make your base: dry roast your preferred flour (like millet or barley), blend with powdered dry fruits like dates or figs for natural sweetness, add a spoon of ghee for binding (unless Kapha dominant), and include the herbal powder that supports your current need such as Ashwagandha for stress, Shatavari for hormonal health, or Trikatu for metabolism.
This isn’t just about taste each ingredient you choose can support your seasonal rhythm and doshic constitution. Keep it local, natural, and minimal. Avoid refined sugars and processed nut butters. Use jaggery over sugar, ghee over oil, sun-dried fruits over syrups.
If you’d like, I can suggest 2–3 complete laddu recipes customized for your dosha type or the season, and even guide you on how to label them with intention for example, a “Calm Mind Laddu” or “Metabolism Boost Ball.”
Keep going. You’re not just making sweets. You’re making wellness.
Warm regards, Dr. Karthika
hey Chaitra , one of my opinion was actually mistakenly sent ! so please u can ignore and can go through the second reply which I have sent !!! thank you
You can use dry fruit laddu using all dry fruits along with Ghond jaggery ghee dry roast all dry fruits along with pumpkin seeds melon seeds and Makhana coarse powder add melted jaggery along with ghee dry ginger powder Elaichi and roast ghond in ghee add ,add ghee make laddus very nutritious laddu you can have daily
When it comes to crafting healthful laddus that support dosha balance, the journey can indeed be both exciting and nuanced. Ayurveda emphasizes the creation of harmony within the body by aligning diet with the individual’s unique doshas, which is essential in making your treats both enjoyable and beneficial.
Start by considering ingredients like jaggery, millets, and dry fruits, which you’re already inclined toward. Palm jaggery, an unrefined sweetener, not only satisfies sweet cravings but also aids in balancing Vata and Pitta due to its heating and nourishing properties. It’s particularly helpful in the colder months or for individuals with a Vata-Pitta dosha dominance, who may suffer from dry skin, anxiety, or indigestion.
Millets such as ragi and foxtail millet are grounding and offer a great source of balanced nutrition, making them perfect for pacifying Vata and Kapha. They are rich in iron, fiber and have a relatively low glycemic index, ensuring a sustained energy release—perfect for an everyday snack.
Incorporate nuts and seeds, like almonds and sesame, which add depth and warmth. Almonds, when soaked and peeled, pacify Vata and Pita, while sesame seeds are wonderful for Vata-Kapha imbalances. They’re both nourishing, gently strengthening the body tissues (dhatus).
Ghee should be a staple in your recipe. It’s incredible for balancing all three doshas—warm and rich, it rejuvenates and provides essential fats for assimilating fat-soluble vitamins.Don’t skip it while binding your laddus.
Consider adaptogenic herbs for an extra boost. Ashwagandha and Shatavari are grounding , helping to maintain a calm mind and boost immunity. Cardamom and cinnamon, in small amounts, add flavor and aid digestion.
To make the laddus, blend your chosen dry fruits and seeds, add in roasted millets or millets flour, stir in melted ghee and jaggery until the mixture becomes pliable. Adjust the proportions according to your taste, and roll into balls.
For sourcing reliable ayurvedic ingredients, local markets and co-ops often have bulk dried herbs and millets. Search for organic and non-GMO labels if possible. Cooking with simple, traditional methods retains the efficacy of these ingredients, integrating their full nutritional profiles.
As you prepare, be mindful of seasonal changes or body cues—sometimes adjusting ingredients slightly can maintain balance. Enjoy this harmonious blend of tradition and modern culinary practice in your journey towards wellness.
To create laddus that align with the principles of Ayurveda and support tridosha balance, you need to carefully select ingredients that have a harmonizing effect on Vata, Pitta, and Kapha. Start by using organic, locally-sourced ingredients whenever possible for their purity and potency.
First, consider incorporating millets like ragi and bajra. These are grounding and nourishing, suitable for balancing Vata and Pitta. Ragi, with its high calcium content, can particularly strengthen bones and help in balancing Kapha as well.
For sweetness, palm jaggery is an excellent choice. It’s less processed than refined sugar and has a more gentle impact on the metabolism, making its consumption preferable for Kapha and less aggravating for Pitta.
Add a variety of dry fruits—like almonds, walnuts, and raisins—which provide healthy fats and natural sweetness. These can be roasted in ghee to pacify Vata and enhance digestion, as ghee is renowned in Ayurveda for its role in boosting agni (digestive fire).
Incorporating adaptogens like ashwagandha or shatavari can offer additional therapeutic benefits. These herbs help reduce stress and support overall vitality. Just be mindful of their heating properties: ashwagandha is slightly heating, so use sparingly if you’re Pitta-dominant.
Spices like cardamom and fennel can also contribute a balancing touch. Cardamom supports digestion, assisting Kapha balance, while fennel is cooling and calms Pitta. Ensure spices are freshly ground for maximum efficacy.
Prepare these laddus by mixing your chosen milled and dry ingredients with melted jaggery and ghee. Shape into balls and allow them to set.
To source these ingredients, explore local farmers’ markets or ayurvedic stores. Always check for quality and authenticity, especially when purchasing herbs or spices. This ensures both taste and therapeutic value are preserved, grounding your sweets in both tradition and practice.
By thoughtfully combining these elements, you can create a namkeens that supports dosha balance while still delighting the palate.
